Extraction and Charcterization of Pectins from Sugar Beet Pulp
- 1 September 1985
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 50 (5), 1499-1500
- https://doi.org/10.1111/j.1365-2621.1985.tb10512.x
Abstract
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.Keywords
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