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Extraction and Charcterization of Pectins from Sugar Beet Pulp
Author(s) -
MICHEL FLORENCE,
THIBAULT JEANFRANCOIS,
MERCIER CHRISTIANE,
HEITZ FLORENT,
POUILLAUDE FRANCOIS
Publication year - 1985
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1985.tb10512.x
Subject(s) - sugar beet , pulp (tooth) , pectin , chemistry , sugar , extraction (chemistry) , beet pulp , chromatography , food science , horticulture , biology , medicine , pathology
Conditions (pH, temperature, time) for the extraction of sugar beet pulp pectins were studied on a laboratory scale and transposed into a pilot plant. Good yields (∼ 14%) of pectins are obtained if the pulp is treated at pH 1.0, 85°C for 1 hr. The characteristics of the pilot extracted pectins are very close to those of the laboratory ones, except for a lower molecular weight (∼30,000 daltons). Their physicochemical properties confirm their poor gelling ability.