Extraction and Charcterization of Pectins from Sugar Beet Pulp

Abstract

ABSTRACT Conditions (pH, temperature, time) for the extraction of sugar beet pulp pectins were studied on a laboratory scale and transposed into a pilot plant. Good yields (∼ 14%) of pectins are obtained if the pulp is treated at pH 1.0, 85°C for 1 hr. The characteristics of the pilot extracted pectins are very close to those of the laboratory ones, except for a lower molecular weight (∼30,000 daltons). Their physicochemical properties confirm their poor gelling ability.