文献类型： 外文期刊

作者： Peng, Xiao-Yan ¹ ; Mu, Tai-Hua ¹ ; Zhang, Miao ¹ ; Sun, Hong-Nan ¹ ; Chen, Jing-Wang ¹ ; Yu, Ming ² ;

作者机构： 1.Chinese Acad Agr Sci, Inst Agroprod Proc Sci & Technol, Minist Agr, Key Lab Agroprod Proc, Beijing 100193, Peoples R China

2.Xinjiang Acad Agr Sci, Inst Food Crops, Xinjiang 830000, Xinjiang Uygur, Peoples R China

关键词： Functional property;pectin;sugar beet pulp;ultrasound-;microwave-assisted acid method

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：

年卷期：

页码：

收录情况： SCI

摘要： Response surface methodology was used to optimise pectin recovery from sugar beet pulp using ultrasound-/microwave-assisted acid method (UMAAM). The independent variables were microwave heating temperature, microwave heating time and solid-to-liquid ratio. From the results, the selected optimal conditions were 92 degrees C, 37min, and solid-to-liquid ratio 1:30. Under these conditions, the yield and uronic acid content of the pectin (SBP1) was 26.16% and 75.38%, respectively. Compared with the sugar beet pectin (SBP2) extracted by traditional acid method, SBP1 showed a higher molecular weight, higher viscosity and emulsifying activity and stability. The possible reason was that the UMAAM could have had minimal change in the protein-polysaccharide complex structure of pectin, but significantly increased the length of polysaccharide chains compared with SBP2. These results suggested that UMAAM is an efficient method in extracting pectin and has the potential to be used in the sugar beet industry.