Developing precipitation modes for preventing the calcium-oxalate contamination of sugar beet pectins.
Developing precipitation modes for preventing the calcium-oxalate contamination of sugar beet pectins.
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DOI：
10.1016/j.foodchem.2015.02.126
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发表时间：
2015-09
期刊：
影响因子：
8.8
通讯作者：
Xiaoming Guo;H. Meng;Siming Zhu;Q. Tang;Runquan Pan;Shujuan Yu
中科院分区：
文献类型：
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作者：
Xiaoming Guo;H. Meng;Siming Zhu;Q. Tang;Runquan Pan;Shujuan Yu
研究了从甜菜果胶提取液中分离纯化甜菜果胶时沉淀方式对不溶性果胶酯颗粒共沉淀的影响。据观察，可溶性草酸根离子形成不溶性草酸盐与钙和沉淀与果胶在乙醇沉淀过程中，作为介质的pH值增加和溶剂从水改变为乙醇-水混合物。所采用的沉淀方法之间的比较表明，透析乙醇沉淀和金属沉淀都有效地防止了草酸钙污染的SBP。研究了DEPP、EPP和MPP的乳化性能。据观察，DEPP在乳化能力方面比其余的表现更好。基于这些结果，我们得出结论，透析-乙醇沉淀法可以是一个合适的方法，以提高纯度以及所得果胶的乳化性能。
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.