Physicochemical properties of sugar beet pulp pectin by pulsed electric field treatment

Summary This research focused on pulsed electric field (PEF) modification of pectin from sugar beet pulp. Experimental parameters including electric field intensity (18–30 kV cm−1) and pulse time (806–2418 μs) were used, and the physicochemical properties of PEF‐treated pectin were evaluated by vari...

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Bibliographic Details
Published in:International journal of food science & technology 2012-12, Vol.47 (12), p.2538-2544
Main Authors: Ma, Sen, Yu, Shu-juan, Zhang, Bin, Wang, Zhong-he
Format: Article
Language:English
Subjects:
Biological and medical sciences
Diffraction
Electric fields
Esterification
Food industries
Food science
Foods
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
Interstices
Light scattering
Pectin
physicochemical properties
pulsed electric field
sugar beet pulp
Sugar beets
Sugar industries
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Summary:Summary This research focused on pulsed electric field (PEF) modification of pectin from sugar beet pulp. Experimental parameters including electric field intensity (18–30 kV cm−1) and pulse time (806–2418 μs) were used, and the physicochemical properties of PEF‐treated pectin were evaluated by various instrumental techniques such as scanning electron microscopy, X‐ray diffraction, dynamic light scattering and Fourier transform infrared spectroscopy. The results showed that the degree of esterification, viscosity average molecular weight and particle size of pectin decreased with the increase in electric field intensity and pulse time. Meanwhile, some sharp interstices were shown on the surface of pectin, and its crystalline regions were destroyed after being treated with PEF. Results revealed that PEF technology is an effective method to obtain low‐molecular‐weight pectin with different degrees of esterification and obtain a desired production in food application.
ISSN:0950-5423
1365-2621
DOI:10.1111/j.1365-2621.2012.03132.x