Preparation of environment‐friendly pectin from sugar beet pulp and assessment of its emulsifying capacity |
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| Authors: | Hai‐Ming Chen Xiong Fu Arshad M. Abbasi Zhi‐Gang Luo |
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| Affiliation: | 1. College of Food Sciences, South China University of Technology, Guangzhou, China;2. Department of Environmental Sciences, COMSATS Institute of Information Technology, Abbottabad, Pakistan |
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| Abstract: | 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‐kDa 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. |
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| Keywords: | emulsifying property environment‐friendly pectin Plackett– Burman design sugar beet pulp |
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