Universidad de Camagüey (University of Camagüey) "Ignacio Agramonte Loynaz"
Abstract
The vegetable residues were characterized physicochemically and processed obtaining 80.020% yield in dextrin extraction and 10,295% for pectin extraction by acid hydrolysis. Dextrin was characterized qualitatively, resulting in a positive test with iodine and water solubility with the absence of reducing sugars. In the IR spectroscopy the characteristic bands of the dextrin functional groups were observed. The pectin obtained is low methoxy and high esterification. The functional and organoleptic properties of the glue samples were evaluated, the one with 0.25% pectin being the one that presented the best characteristics.Fueron caracterizados fisicoquímicamente y procesados, residuos vegetales, obteniéndose en la extracción un 80,02 % de rendimiento de dextrina y 10,29 % de pectina por hidrólisis ácida. Se caracterizó la dextrina cualitativamente resultando positiva en la prueba con yodo y solubilidad en agua con ausencia de azúcares reductores. Se observaron las bandas características de los grupos funcionales de dextrina por espectroscopía IR. La pectina obtenida es de bajo metoxilo y de alto grado de esterificación. Se evaluaron las propiedades funcionales y organolépticas de las muestras del pegamento producido, siendo la formulada con 0,25 % de pectina la que presentó mejores características. / The vegetable residues were characterized physicochemically and processed obtaining 80.020% yield in dextrin extraction and 10,295% for pectin extraction by acid hydrolysis. Dextrin was characterized qualitatively, resulting in a positive test with iodine and water solubility with the absence of reducing sugars. In the IR spectroscopy the characteristic bands of the dextrin functional groups were observed. The pectin obtained is low methoxy and high esterification. The functional and organoleptic properties of the glue samples were evaluated, the one with 0.25% pectin being the one that presented the best characteristics
