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Beet pulp and isolated pectin physicochemical properties as related to freezing
- Wang, C.C.H., Chang, K.C.
- Journal of food science 1994 v.59 no.6 pp. 1153-1167
- sugar beet, pectins, viscosity, texture, physicochemical properties, freezing
- Any potential effects of postharvest freezing storage of beets on physicochemical characteristics of isolated pectin and beet pulp were determined. Fresh beets were stored at -20 degrees C for up to 3 mo. At the end of storage, beets were thawed and shredded, and sucrose was extracted. Pectin was isolated using a combination of enzyme treatment and acid extraction. Yield, galacturonic acid content, methoxyl ester content, and molecular mass distributions of the isolated pectin were determined. Neutral and acidic sugar compositions in the nonstarchy polysaccharides (NSP) of the beet pulp were determined using enzyme hydrolysis and gas chromatography. Results showed that physicochemical characteristics of isolated pectin, and sugar composition of the NSP in the beet pulp were not notably influenced by the freeze/thaw cycle.