Physico-chemical and molecular-mass parameters of pectin polysaccharides obtained under high temperatures and pressures

Two different methods are used to obtainpectic polysaccharides from food industry waste: traditional and hydrolysis-extraction method under the influence of high temperature and pressure in a short period of time. It is shown that the application of the new method allows to increase the yield of the target products, to optimize the physico-chemical characteristics and the molecular-mass parameters of pectin.