Physicochemical and gelling characterizations of pectin extracted from sweetpotato pulp
A novel pectin was extracted from sweetpotato (Ipomoea batatas) pulp (SPP) using 50 mM disodium phosphate solution. Uronic acids in the pectin extract were almost completely removed from the supernatant after the addition of 0. 3 volumes 95％ ethanol. The sweetpotato pectin consisted of 64.8％ galacturonic acid and small amounts of neutral sugars. The ash concentration was 21.6％ and sodium was included 6.1g per 100g of the pectin. The degree of esterification of the pectin was 1.4％. The infrared spectrum of the pectin was similar to that of sodium polypectate. These results indicate that most of the carboxyl groups of the pectin are replaced by sodium. The pectin had average molecular-weights of approximately 7. 85 × 105 and 2. 42× 105 Da. The viscosity was of the pectin (2％) the 130 mm2/s at 5 ℃. The effect of extrinsic parameters, such as pH and concentrations of pectin, calcium, and sucrose,on the breaking pressure of the pectin gel was evaluated. The results of the breaking pressure analysis of the pectin gel indicate that the pectin has a typical property of low methoxyl pectin.
Sweetpotato LM-pectin Gel FT-IR spectroscopy
Kazunori Takamine Jun-ichi Abe Kaori Shimono Yoshihiro Sameshima Shigeru Morimura Kenji Kida
Department of Biochemical Science and Technology,Faculty of Agriculture,Kagoshima University,Kagoshi Food Industry Division,Kagoshima Prefectural Institute of Industrial Technology,Kagoshima 899-5105,J Department of Applied Chemistry and Biochemistry,Faculty of Engineering,Kumamoto University,Kumamoto
国际会议
3rd China-Japan-Korea Workshop on Sweetpotato(第三届中日韩甘薯学术研讨会)
北京
英文
393-402
2008-10-12（万方平台首次上网日期，不代表论文的发表时间）