Preparation and functional properties of soy hull pectin
Preparation and functional properties of soy hull pectin
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DOI：
10.1007/s11746-001-0330-z
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发表时间：
2001-07
期刊：
影响因子：
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通讯作者：
M. A. Monsoor;A. Proctor
中科院分区：
文献类型：
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作者：
M. A. Monsoor;A. Proctor
大豆加工工业的副产品大豆壳（400 g）被用作果胶的来源，其被0.05 N盐酸提取并用乙醇沉淀。以大豆船体为原料，研究了不同配比（1∶10、1∶15、1∶20、1∶25）对大豆船体果胶得率和纯度的影响。在不同船体/溶剂比下，大豆船体果胶提取物含有63.07%至68.72%的半乳糖醛酸。当船体/溶剂比从1∶10增加到1∶15时，果胶得率从7.68%增加到13.73%。高船体/溶剂比对果胶得率影响不大（1∶20-1∶25），果胶得率为16.31-13.28%.船体/浸提溶剂比对果胶含量和酯化度的影响不显著。大豆船体果胶的漫反射傅里叶变换红外光谱显示了类似的表面结构，商业和分析级果胶。大豆船体果胶的溶解度与溶剂提取比和pH值无关。流变学研究表明，果胶溶液粘度随提取溶剂与船体比的减小而增大。
Soy hulls (400 g), a co-product of the soybean processing industry, were used as a source of pectin which was extracted by0.05 N hydrochloric acid and precipitated with alcohol. The effect of various ratios of hull to extraction solvent (1∶10, 1∶15, 1∶20, and 1∶25) on the yield and purity of soy hull pectin was measured. The soy hull pectin extracts contained 63.07 to 68.72% galacturonic acid at various hull/solvent ratios. The pectin yield increased from 7.68 to 13.73% as the hull/solvent ratio increased from 1∶10 to 1∶15. Changes in pectin yield for higher hull/solvent ratio were insignificant (16.31–13.28% for 1∶20–1∶25 ratio, respectively). The hull/extraction solvent ratio did not significantly affect the pectin content and degree of esterification. Diffuse reflectance Fourier transform infrared spectroscopy of soy hull pectin revealed a similar surface structure to commercial-and analytical-grade pectins. The solubility of soy hull pectins was independent of solvent extraction ratios and pH. Rheology studies showed that pectin solution viscosity increased as the ratio of extraction solvent to hull decreased.