Effect of extraction conditions on the yield , purity and surface properties of sugar beet pulp pectin extracts

  title={Effect of extraction conditions on the yield , purity and surface properties of sugar beet pulp pectin extracts},
  author={Beda Marcel Yapo and Christelle Aur{\'e}lie Maud Robert and Isabelle Etienne and Bernard Wathelet and Michel Paquot},
The extraction of pectins from sugar beet pulp was carried out in an aqueous acid medium under different conditions using a full twostate experimental design for three extraction parameters (pH, temperature and time). The yields of the extracted pectins ranged from 4.1% to 16.2%. Their contents in pectin constituents were 35.2–76.3% galacturonic acid, 6.8–32.9% neutral sugars, 2.0–4.2% methoxy groups, 0.8–3.8% acetyl groups, and 0.1–0.7% ferulic acid. Moreover, protein residues were present in… CONTINUE READING


Publications citing this paper.
Showing 1-10 of 37 extracted citations

Food industry by-products as raw materials in functional food production

Antun Jozinović, Drago Šubarić, +4 authors Kristina Valek Lendić
View 4 Excerpts
Highly Influenced


Publications referenced by this paper.
Showing 1-10 of 47 references

Characterisation of pectins extracted from fresh sugar beet under different conditions using an experimental design

S. Levigne, Ralet, M.-C, Thibault, J.-F
Carbohydrate Polymers, • 2002
View 9 Excerpts
Highly Influenced

Hydrocolloids in emulsions: particle size distribution and interfacial activity

X. Huang, Y. Kakuda, W. Cui
Food Hydrocolloids, • 2001
View 5 Excerpts
Highly Influenced

A comparative study on functional properties of beet and citrus pectins in food systems

G. Mesbahi, J. Jamalian, A. Farahnaky
Food Hydrocolloids, • 2005
View 1 Excerpt
Highly Influenced

Emulsion stabilizing properties of pectin

J. Leroux, V. Langendorff, G. Schick, V. Vaishnav, J. Mazoyer
Food Hydrocolloids, • 2003
View 3 Excerpts
Highly Influenced

Principes d’expérimentation

P. Dagnelie
Planification des expériences et analyses de leurs résultats. Gembloux: Presses agronomiques de Gembloux • 2003
View 1 Excerpt
Highly Influenced

Studies of the length of homogalacturonic regions in pectins by acid hydrolysis

Thibault, J.-F, +5 authors M.-J
Carbohydrate Research, • 1993
View 3 Excerpts
Highly Influenced

Acetylated pectic polysaccharides of sugar beet

I.C.M. Dea, J. K. Madden
Food Hydrocolloids, • 1986
View 2 Excerpts
Highly Influenced

Determination of the degree of methylation and acetylation of pectins by h.p.l.c

A.G.J. Voragen, H. A. Schols, W. Pilnik
Food Hydrocolloids, • 1986
View 1 Excerpt
Highly Influenced

Formation of milk protein-pectin conjugates with improved emulsifying properties by controlled dry heating

U. Einhorn-Stoll, M. Ulbrich, S. Sever, H. Kunzek
Food Hydrocolloids, • 2005

Improved emulsion stabilizing properties of whey protein isolate by conjugation with pectins

N. Neirynck, P. Van der Meeren, B. S. Gorbe, K. Dierckx, K. Dewettinck
Food Hydrocolloids, • 2004

Similar Papers

Loading similar papers…