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Extraction of orange pectin based on the interaction between sodium caseinate and pectin

Ren, Jing-Nan, Hou, Yuan-Yuan, Fan, Gang, Zhang, Lu-Lu, Li, Xiao, Yin, Kaijing, Pan, Si-Yi
Food chemistry 2019 v.283 pp. 265-274
Fourier transform infrared spectroscopy, alcohols, electrostatic interactions, fluorescence emission spectroscopy, pH, pectins, polymers, salt concentration, sodium caseinate, sodium chloride
The interaction between commercial orange pectin (COP) and sodium caseinate (SC) was studied using FTIR, fluorescence spectroscopy, CD, and LSCM. The effect of different conditions on the formation and separation of COP-SC complex was determined. The extraction of the orange pectin using SC precipitation (SCOP) was performed, and the physicochemical properties of SCOP were determined and compared with the orange pectin extracted by alcohol precipitation (APOP). The results showed that the electrostatic interaction was the main interaction between these two polymers, and it was strongly dependent on pH, COP/SC ratio, and salt concentration. The mixture of COP and SC formed an electrostatic complex in the pH range of 1.5–6.8 with the absence of NaCl. The recovery rate of SCOP and precipitation rate of SC were 89.43% and 98.33% when the ratio was 1:15. The physicochemical properties of SCOP were almost the same as APOP.