Journal
JOURNAL OF FOOD ENGINEERING
Volume 211, Issue -, Pages 1-6Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2017.04.022
Keywords
Sugar beet pulp pectin; Drying condition; Rheological property; Emulsifying property
Categories
Funding
- National Key Research and Development Program of China [2016YFD0701801]
- Commonweal Guild Grain Scientific Research Program of China [201513004]
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The aim of the present study was to investigate the effect of different drying conditions on the characterization of pectin extracted from sugar beet pulp pectin. Sugar beet pulp pectin produced by hot air-drying (40, 50, 60 degrees C), vacuum-drying (40, 50, 60 degrees C), freeze-drying, spray-drying (160, 190, 220 degrees C) were evaluated for their apparent viscosity, activation energy, chemical structure, degree of esterification and emulsifying properties. The results indicated that the drying conditions affected the apparent viscosity and activation energy of all pectin samples. FTIR (Fourier transform infrared spectroscopy) spectral analysis showed no major structural differences in sugar beet pectin produced by various drying conditions. The zeta-potential and conductivity for different dried samples were from -47.9 to -55.6 mV and 0.0079 to 0.0095 mS/cm, respectively. Drying conditions had significant effects on the emulsifying properties of the sugar beet pulp pectin emulsions. (C) 2017 Elsevier Ltd. All rights reserved.
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