Optimization of ultrasound-microwave assisted acid extraction of pectin from potato pulp by response surface methodology and its characterization

文献类型： 外文期刊

第一作者： Yang, Jin-Shu

作者： Yang, Jin-Shu;Mu, Tai-Hua;Ma, Meng-Mei

作者机构：

关键词： Potato pulp; Pectin; Ultrasound-microwave assisted acid extraction; Structural characteristics

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2019 年 289 卷

页码：

收录情况： SCI

摘要： The ultrasound-microwave assisted HCl extraction of pectin from potato pulp was optimized using the response surface methodology. Effects of extraction temperature, pH, and time on the yield were evaluated, and structural characteristics of pectin extracted under optimal conditions were determined. The yield was 22.86 +/- 1.29% under optimal conditions of temperature 93 degrees C, pH 2.0, and time 50 min. The obtained pectin was rich in branched rhamnogalacturonan I (61.54 mol%). Furthermore, the pectin was a low-methoxyl (degree of methylation, 32.58%) but highly acetylated (degree of acetylation, 17.84%) pectin and the molecular weight was 1.537 x 10(5)g/mol. Fourier transform infrared spectroscopy and 1 H nuclear magnetic resonance indicated that pectin had a linear region of a-1, 4-linked galacturonic acids which could be methyl and acetyl-esterified, and rhamnose linked with galacturonic acid to form rhamnogalacturonan which was branched with side chains. Scanning electron microscopy showed most of pectin had a lamellae structure.

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