U. Kalapathy et A. Proctor, Effect of acid extraction and alcohol precipitation conditions on the yield and purity of soy hull pectin, FOOD CHEM, 73(4), 2001, pp. 393-396
Soy hull pectin was prepared by hydrochloride acid extraction, followed by
alcohol precipitation. and the effect of extracting acid concentration and
the pH of precipitating solvent on the yield and purity of pectin were inve
stigated. Strength of acid used for extracting pectin from soy hull and the
pH of precipitation had significant effects on the pectin yield, Highest y
ields of 26 and 28% were obtained when the acid strength was 0.05 and 0.1 N
, respectively, and the pH of the precipitating solution was 3.5. Extractio
n of pectin with 0.2 and 0.3 N acid, or precipitation of pectin at pH 2.0,
reduced pectin yield. Strength of acid used for extraction or pH of the sol
ution during precipitation did not significantly affect the purity or degre
e of esterification of the product. Galacturonic acid content and degree of
esterification of the products varied from 68-72% and 56-60%, respectively
. (C) 2001 Elsevier Science Ltd. All rights reserved.