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Preparation of environment‐friendly pectin from sugar beet pulp and assessment of its emulsifying capacity
Author(s) -
Chen HaiMing,
Fu Xiong,
Abbasi Arshad M.,
Luo ZhiGang
Publication year - 2015
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12779
Subject(s) - pectin , sugar beet , chemistry , pulp (tooth) , distilled water , sugar , emulsion , extraction (chemistry) , chromatography , environmentally friendly , gum arabic , food science , pulp and paper industry , organic chemistry , agronomy , medicine , pathology , engineering , ecology , biology
Summary This study was designed to prepare environment‐friendly pectin from sugar beet pulp ( SBP ) using subcritical water combined with ultrasonic treatment. Plackett–Burman design based on nineteen different parameters was applied to study the influence of various factors on the characteristics of sugar beet pulp pectin ( SBPP ). About 29.1% pectin, 62% degree of methylation ( DM ) and 36% acetylation ( DA ), and 42.5‐ kD a average molecular weight ( AMW ) were obtained from SBP when using distilled water with solid/liquid ratio of 1:81 for extraction at 110 °C. The yield of SBPP and galacturonic acid (GalA) was mainly affected by solid/liquid (S/L) ratio, water purity and extraction temperature. The ultrasonic temperature, ultrasonic power and extraction temperature were the main factors effecting on neutral sugar content, DM , DA and AMW . Compared with gum arabic ( GA ), the highest yield SBPP fraction had better emulsifying activity, but poorer emulsion‐stabilizing ability.