Optimisation of pectin extraction from sweet potato (Ipomoea batatas, Convolvulaceae) residues with disodium phosphate solution by response surface method

文献类型： 外文期刊

第一作者： Zhang, Chunpeng

作者： Zhang, Chunpeng;Mu, Taihua

作者机构：

关键词： Disodium phosphate solution;pectin extraction;response surface methodology;sweet potato residues

期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.713； 五年影响因子：3.408 ）

ISSN： 0950-5423

年卷期： 2011 年 46 卷 11 期

页码：

收录情况： SCI

摘要： Disodium phosphate solution was used for extracting pectin from sweet potato residues, and response surface methodology was adopted to optimise the effects of extraction parameters on the pectin yield (%, w/w). The independent variables were liquid/solid ratio, extraction time (h), extraction temperature (degrees C) and solution pH. The optimal conditions were determined, and 3-D response surface plot was plotted from the mathematical models. The results indicated that all four factors significantly affected the pectin yield in the following order: solution pH > extraction time > extraction temperature > liquid/solid ratio. The selected optimal extraction conditions were liquid/solid ratio 20: 1, extraction time 3.3 h, extraction temperature 66 degrees C and solution pH 7.9. These conditions yielded about 10.24% of pectin vs. 10.27% for the predicted value. The degree of esterification and gel strength of extracted pectin with disodium phosphate solution in the optimised condition were 11.2% and 115.6 g, respectively.

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