Study on the Ethanol Precipitation Process for Sugar Beet Pectin

作者：Zhang T.; Guo X.-M.; Zhang B.-B.; Yu S.-J.

来源：Modern Food Science and Technology, 2017, 33(9): 217-223 and 188.

DOI：10.13982/j.mfst.1673-9078.2017.9.032

• Ethanol precipitation
• Hydration
• Structural characterization
• Sugar beet pectin

Ethanol precipitation is widely used for purifying pectin in industrial production. The effects of precipitation pH and ethanol concentration on the ethanol precipitation yield and the physicochemical characteristics of sugar beet pectin (SBP) were studied. Zeta potential was used to characterize the interaction between SBP molecules during the precipitation process. The structure of SBP was analyzed by a series of techniques such as high-performance size exclusion chromatography (HPSEC), high-performance anion exchange chromatography (HPAEC), and high-performance liquid chromatography (HPLC). The results indicated that the highest precipitation rates of unpurified and purified SBPs were reached when the pH was 2.5 and the ethanol concentration in the system was 71.25%, with precipitation rates of 96.81% and 57.23%, respectively. The weight-average molar mass (Mw) of SBP ranged from 145.07 kg/mol to 404.27 kg/mol. Five neutral sugars, including rhamnose, arabinose, galactose, glucose, and xylose, were detected in SBP, and their content ranged from 16.23~17.83%. The I-pH and system ethanol concentration of SBP solution had impacts on SBP hydration to some extent, and the structures of precipitated SBP were affected by the ethanol precipitation conditions.

• 出版日期2017
• 单位华南理工大学