Emulsifying properties and functional compositions of sugar beet pectins extracted under different conditions |
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| Authors: | Hao Chen Shuang Qiu Yan Liu Qiaomei Zhu |
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| Institution: | 1. Key Laboratory of Functional Dairy Science of Beijing and Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China;2. Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China |
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| Abstract: | Extraction conditions have important effects on the characteristics of sugar beet pectin (SBP). Response surface methodology (RSM) was used to study the impact of different extraction parameters on pectin yield, protein, ferulic acid, and galacturonic acid contents as well as on the emulsifying properties. Results indicated that pH was the main factor influencing pectin yield (ranging from 6.7 to 24.6%). Protein content varied from 0.5 to 6%, while ferulic acid content (ranging from 1.55 to 2.42%) was slightly influenced by the extraction conditions. Droplet sizes of the emulsions stabilized by different SBPs varied from 1.12 to 4.12 µm. Furthermore, according to the correlation analysis, protein content–pectin yield and ferulic acid–pectin yield demonstrated good correlations, respectively. Based on the present study, SBP with different functional components could be extracted as per relevant practical objectives. |
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| Keywords: | Emulsifying properties ferulic acid protein Sugar beet pectin yield |
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