Extraction and Physicochemical Characterization of Pectin from Sunflower Head Residues |
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| Authors: | A. MIYAMOTO K.C. CHANG |
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| Affiliation: | Author Miyamoto is with the Dept. of Cereal Science &Food Technology, North Dakota State Univ., Fargo, ND 58105. Author Chang is with the Dept. of Food &Nutrition and Dept. of Cereal Science &Food Technology, North Dakota State Univ., Fargo, ND 58105. |
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| Abstract: | Pectin was isolated from sunflower head residues, using 0.75% sodium hexametaphosphate extraction followed by acid precipitation. The yield of pectin was7.3% of the head residues. The isolated pectin contained 89.2% anhydrogalacturonic acid, 2% acetyl ester, and 4.2% neutral sugars, which were mainly rhamnose and glucose. The degree of methylation was 38.5%. The pectin had a high viscosity (527 cp at 1% level) at pH 3 and a high water-holding capacity (57g water/g organic matter). The peak molecular mass of the sunflower pectin was > 523,000 daltons. |
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| Keywords: | sunflower pectin extraction sugars methylation |
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