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- Title
Potato pectin: extract methods, physical and chemical properties and structural features.
- Authors
Hrabovska, Olena; Pastukh, Hanna; Moiseeva, Veronika; Miroshnyk, Volodymyr
- Abstract
Introduction. The demand for pectin and pectin products increases every year. The production of pectin from potato residues can not only increase the added value of the potato processing and enrich sources for pectin production, but also help to protect the natural environment. Materials and Methods. Pectin extraction from a potato pulp with solution of hydrochloric acid and with enzymatic preparations. Dry potato pectin has been investigated by the following methods: content of ballast compounds - by weight method; analytical characteristics - methoxyl content, carboxyl groups uronid component was determined by titrometric method. To study the structure of pectin, extracted from potato pulp was using IRspectroscopy method. Results. The process kinetics of hydrolysis and extracting of pectin materials from a potato pulp has been studied. Through experiment planning and statistic processing of experiment data the optimal parameters of the process of hydrolysis and extracting of potato pectin were determined: acid concentration 1.45% to hydrolysis mass; duration of hydrolysis 70.5 minutes at 72~C. Structural features of the obtained pectin have been studied by means of infrared spectrometry. It has been found out that pectin extracted from potato contains a significant amount of ballast substance and a high methoxyl component. With the help of microphotography is has been shown that the obtained pectin samples have a considerable amount of starch, that can be hydrolyzed with pectin materials and is precipitated with ethanol. The use of enzymes for hydrolysis of raw materials increases the purity of pectin. Conclusions. Potato pulp has been studied as a perspective raw material for a pectin obtaining.
- Subjects
PECTINS; POTATOES; EXTRACTION techniques; POTATO pulp; HYDROCHLORIC acid; INFRARED spectroscopy; HYDROLYSIS; MICROPHOTOGRAPHY
- Publication
Ukrainian Food Journal, 2015, Vol 4, Issue 1, p7
- ISSN
2304-974X
- Publication type
Article