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- Title
Regulation of pectin properties by combination of raw materials.
- Authors
Hrabovska, Olena; Pastukh, Hanna; Avramenko, Alina; Sabadash, Natalia
- Abstract
Introduction. An important direction in the development of pectin technology is the development of a method for extracting pectin from mixtures of secondary raw materials. By mixing raw materials containing low- and high-esterified pectins, it is possible to obtain pectins with specified functional properties: improved structure-forming and complexing ability Materials and methods. The subject of the study is the pulp of potatoes, pumpkins and citrus peels and pectins, which were obtained from each type of raw material, and from mixtures of potato-citrus and potato-pumpkin raw materials. Extraction of pectin was carried out by carrying out successive stages of enzymatic treatment of raw materials, acid-thermal hydrolysis, precipitation of pectin with ethanol, drying of the finished pectin. Results and discussion. The parameters of hydrolysis of combined potato-citrus and potato-pumpkin raw materials are set. Based on the research of methods of obtaining pectin from combined raw materials, it was found that the optimal ratio of potato-citrus and potato-pumpkin raw materials is 50:50. The hydrolysis process is carried out in two stages: the first - with the participation of cellulases at a temperature of 45-50 °C, pH 5.5-6.0 for 1.0-1.5 hours at a hydromodule of 1: 8-10, and acidthermal hydrolysis is carried out in the presence of hydrochloric acid at a temperature of 75-90 °C, the pH of the hydrolysis mixture is 1.3-1.6 for 70-75 minutes. The obtained pectins from the combined raw materials have a high content of uronide component 60-74%, the degree of esterification over 70% and high gelly-forming ability compared to potato pectin, which has a degree of esterification of 40-50% and a significant content of ballast substances. The combination of raw materials makes it possible to obtain pectins with different properties. Conclusions. It is established that by combining potato pulp with pumpkin and citrus raw materials and adjusting the parameters of the hydrolysis process, it is possible to achieve high rates of pectin extraction with predicted properties in terms of gelling and complexing ability and more efficient use of secondary raw materials.
- Subjects
PECTINS; RAW materials; HYDROCHLORIC acid; ESTERIFICATION
- Publication
Ukrainian Journal of Food Science, 2020, Vol 8, Issue 2, p260
- ISSN
2310-1008
- Publication type
Article
- DOI
10.24263/2310-1008-2020-8-2-9