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Doctor of Philosophy, (Food Technology)
Study Completed: 2011
College of Sciences
Isolation, Characterisation and Functional Properties of Pectin from Gold Kiwifruit (Actinidia chinensis cv. Hort16A)
This research was concerned with the isolation, physicochemical characterisation and functional properties of pectin from gold kiwifruit cv. Hort16A. The process of extracting pectin from gold kiwifruit was developed by evaluating three different techniques (acid, water and enzyme), four different conditions (time, temperature, puree to solvent ratio and enzyme concentration) and fruit of two different maturities (early-season and main-season fruit). The chemical compositions, physical properties and rheological behaviours of the extracted pectins were determined, underlining the importance of these features to the functional properties of gold kiwifruit pectin. The research revealed that isolated gold kiwifruit pectin presents a high degree of esterification with high molecular weight, the last one being more dependent on the extraction method. This pectin was shown to stabilise acidified milk drinks at lower concentrations compared to other commercial pectins. Additionally gold kiwifruit pectin developed “weak gels” at low pH and in the presence of sucrose.
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Last updated on Tuesday 04 April 2017