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Extraction, structure, and emulsifying properties of pectin from potato pulp
Jin-Shu Yang1, Tai-Hua Mu1, Meng-Mei Ma1
1Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, No. 2 Yuan Ming Yuan West Road, Haidian District, PO Box 5109, Beijing 100193, China.
Food Chemistry
|November 10, 2017
Summary
Citric acid yields the most potato pectin, while acetic acid yields pectin with higher acetylation and specific structural properties. Extracted pectins exhibit superior emulsifying activity compared to commercial varieties.
Area of Science:
- Food Science
- Biochemistry
- Materials Science
Background:
- Pectin, a polysaccharide, is widely used as a gelling agent and emulsifier in the food industry.
- Extraction methods significantly influence pectin yield, structure, and functional properties.
- Potato peel is a potential source of pectin, but its characteristics depend on extraction conditions.
Purpose of the Study:
- To investigate the impact of different acids (HCl, H2SO4, HNO3, citric acid, acetic acid) on potato pectin extraction.
- To characterize the yield, structural features, and emulsifying properties of the extracted pectins.
- To compare the functional properties of potato pectins with commercial pectins.
Main Methods:
- Extraction of pectin from potato using five different acids.
- Determination of pectin yield, degree of methylation, degree of acetylation, protein content, and molecular weight.
- Analysis of pectin structure using Fourier transform infrared spectroscopy (FTIR) and Scanning Electron Microscopy (SEM).
- Evaluation of emulsifying activity (EA) and emulsion stability (ES).
Main Results:
- Citric acid resulted in the highest pectin yield (14.34%).
- Acetic acid extraction yielded pectin with the highest degree of acetylation (15.38%), protein content (6.97%), and molecular weight (3.207 × 10^5 g/mol), indicating a highly branched RG-I domain.
- FTIR confirmed the presence of acetyl groups, and SEM revealed morphological differences among pectins.
- All extracted potato pectins demonstrated higher emulsifying activity (44.97%-47.71%) and emulsion stability (36.54%-46.00%) than commercial pectins.
Conclusions:
- The type of acid used significantly affects potato pectin yield and characteristics.
- Potato pectins extracted with different acids possess distinct structural and morphological properties.
- The extracted potato pectins exhibit promising emulsifying properties, potentially serving as effective alternatives to commercial pectins.
Keywords:
Acetic acid (PubChem CID:176)Acid extractionCitric acid (PubChem CID:311)Emulsifying propertiesEthanol (PubChem CID:702)Hydrochloric acid (PubChem CID:313)Nitric acid (PubChem CID:944)PectinPotato pulpSodium bisulfite (PubChem CID:23665763)Sodium hydroxide (PubChem CID:14798)StructureSulfuric acid (PubChem CID:1118)d-galactose (PubChem CID:6036)d-galacturonic acid (PubChem CID:439215)
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