%0 Journal Article %T Extraction and Characterization of Highly Gelling Low Methoxy Pectin from Cashew Apple Pomace %A Beda M. Yapo %A Kouassi L. Koffi %J Foods %D 2014 %I MDPI AG %R 10.3390/foods3010001 %X Investigation on the pectic substances of cashew ( Anacardium occidentale L.) apple under different acid-extraction conditions (pH 1.0, 1.5, and 2.0) showed that more than 10%每25% of A. occidentale pectins (AOP) could be extracted, depending on the extractant strength. The extracted AOP contained high amounts of galacturonic acid (GalA: 69.9%每84.5%) with some neutral sugars of which rhamnose (Rha: 1.3%每2.5%), arabinose (Ara: 2.6%每5.4%), and galactose (Gal: 4.7%每8.6%) were the main constituents. The degree of methoxylation (DM) was in the range of 28%每46% and was only slightly affected by the extractant strength, thereby indicating isolation of naturally low methoxy pectins (LMP). In terms of gelling capability, AOP yielded firmer Ca 2+-mediated LMP gels than commercial citrus LMP with comparable DM. Cashew apple pomace, therefore, appears to be a potentially viable source for possible production of ※non-chemically or enzymatically-tailored§ LMP. %K cashew apple %K low methoxy pectin %K purification %K molecular features %K gelation %U http://www.mdpi.com/2304-8158/3/1/1