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Combined effects of independent variables on yield and protein content of pectin extracted from sugar beet pulp by citric acid

Li, De-qiang, Du, Guang-ming, Jing, Wei-wen, Li, Jun-fang, Yan, Jia-yu, Liu, Zhi-yong
Carbohydrate polymers 2015 v.129 pp. 108-114
citric acid, crop yield, emulsifying, emulsifying properties, emulsions, pH, pectins, protein content, sugar beet pulp, temperature
The extraction of pectin from sugar beet pulp by citric acid was carried out under different conditions using Box–Behnken design for four independent variables (pH, temperature, time and liquid to solid ratio). The yield of sugar beet pulp pectin ranged from 6.3% to 23.0%, and the content of protein from 1.5% to 4.5%. All independent variables significantly affected the yield, and all variables except liquid to solid ratio significantly affected the protein content. The yield increased as decreasing pH of extracting solution, extending time and advancing temperature, and an opposite relationship of effects between variables and content of protein was obtained. The chemical composition of collected samples was determined. Moreover, from the results of emulsifying properties study, the extracted pectin from sugar beet pulp could prepare steady oil-in-water emulsions. Therefore, it was inferred that the extraction conditions could influence yield and protein content, resulting in different emulsifying property.