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Preparation and characterisation of surface‐active pectin from soya hulls by phosphate‐assisted subcritical water combined with ultrasonic treatment
Author(s) -
Liu Chun,
Cheng FenFen,
Wang JinMei,
Wan ZhiLi,
Sun YingEn,
Yang XiaoQuan
Publication year - 2016
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.12980
Subject(s) - pectin , chemistry , chromatography , food science , yield (engineering) , extraction (chemistry) , sugar , materials science , composite material
Summary Surface‐active pectin was efficiently extracted from soya hull using phosphate‐assisted subcritical water combined with ultrasonic treatment ( PASW ‐ UT ). The physicochemical and functional properties of soya hull pectin ( PSHP ) were evaluated. Compared to pectin prepared by traditional acid extraction ( ASHP ), the yield and purity of PSHP were significantly increased, as well as PSHP also contained more protein moiety and displayed better emulsifying and foaming properties. However, the emulsifying and foaming properties of protein‐depleted soya bean hull pectin ( PDSHP ) were markedly decreased as compared to PSHP , which was supported by data of dynamic interfacial tension of pectins, suggesting that the emulsifying and foaming capacity of PSHP should be mainly ascribed to the existence of more extensin, as evidenced by the results of hydroxyproline content. In further comparison with commercial sugar beet pectin ( SBP ), the PSHP exhibited similar emulsifying properties with SBP over the pH range of 2–6. Moreover, the foam ability and stability were even higher than those of SBP , especially at pH 4.0. These findings suggest that PASW ‐ UT could be used as an effective strategy to prepare novel surface‐active pectin from soya hull.