PhD Student/ lecturer, University of Health and Allied Sciences
Isolate and characterize pectins from okra genotypes for use in food/pharmaceutical products
I isolate and characterize useful bioactive polysaccharides from agro-waste and underutilized plants and use them as functional ingredients in food and pharmaceutical products
Abstract: •Okra pectin has always low degree of methylation and high degree of acetylation.•“Hairy” and “smooth” pectins can be isolated depending on the genotype.•Okra pectin is of high weight-average molar mass (>700 g mol−1).
Pub.: 01 Nov '17, Pinned: 03 May '18