Developing precipitation modes for preventing the calcium-oxalate contamination of sugar beet pectins

卷:182

Guo, Xiaoming ; Meng, Hecheng ; Zhu, Siming ; Tang, Qiang ; Pan, Runquan ; Yu, Shujuan

关键词: Calcium-oxalate contamination;    Sugar beet pectins;    Precipitation modes;    Purity;    Emulsifying properties;   

DOI  :  10.1016/j.foodchem.2015.02.126

学科分类：食品科学和技术

【 摘 要 】

Effects of precipitation modes on the co-precipitation of insoluble oxalates particles during the purification of sugar beet pectins (SBP) from the extract were investigated. It was observed that soluble oxalate ions formed insoluble oxalate salts with calcium and precipitated with pectins during ethanol precipitation as pH of the medium increased and the solvent changed from water to ethanol-water mixture. Comparison among the employed precipitation methods revealed that both the dialysis-ethanol-precipitation and metal precipitation effectively prevented the calcium-oxalate contamination of SBP. Emulsifying properties of DEPP, EPP and MPP were also studied. It was observed that DEPP performed better than the remainder with respect to emulsifying ability. Based on these results, we concluded that the dialysis-ethanolic-precipitation can be a suitable method for improving the purity as well as emulsifying properties of the resulting pectins. (C) 2015 Elsevier Ltd. All rights reserved.