Effect of acid extraction and alcohol precipitation conditions on the yield and purity of soy hull pectin

Kalapathy, U.; Proctor, Andrew

doi:10.1016/s0308-8146(00)00307-1

Cited by 195 publications

(139 citation statements)

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“…and 2000 cm -1 of the FTIR spectra (Kalapathy & Proctor 2001). The carbonyl bands at 1630-1650 cm -1 and 1740-1760 cm -1 indicate the free and esterified carboxyl groups, respectively (Gnanasambandam & Proctor 1999).…”

Section: Ftir Spectra Of Ggdsmentioning

confidence: 97%

Evaluation of some important physicochemical properties of starch free grewia gum

et al. 2016

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Highlights: High glucose content of grewia gum is the result of high starch content. Grewia gum contains highly acetylated uronic acids. Removal of starch has an impact on the physicochemical properties of the extracts. Rheological behaviour of grewia gum is influenced by changes in pH. 3 AbstractGums obtained by extraction from the inner bark of stems can be found in association with starch, which must be digested in order to obtain a refined polysaccharide isolate. In the present study, grewia gum obtained from the inner bark of the stems of Grewia mollis was shown to co-exist with starch and the effect of starch digestion on the physicochemical properties of the resultant polysaccharide was evaluated.The gum was extracted by maceration of the inner bark in deionized water and isolated by a combination of filtration, centrifugation and finally precipitation with absolute ethanol to produce the crude grewia gum extract (GG). The presence and content of starch in the gum sample was determined followed by enzymatic digestion of the starch using α-amylase (Termamyl 120L) to give a starch-free extract (GGDS). Physicochemical properties of the extracts such as total carbohydrates, total protein, differential sugar composition, NMR, intrinsic viscosity and rheological behaviour of the samples were evaluated.The GG extract had total carbohydrate content of ~ 60 % out of which 11.8 % was starch, and a protein content of 2.3 %. Samples also contained galacturonic and glucuronic acid which were highly acetylated. Both samples had a higher proportion of galacturonic acid than glucuronic acid and contained rhamnose, arabinose, galactose, glucose and xylose as neutral sugars in varying proportions. Rheological measurements on 2 %w/w dispersions of the extracts show minor differences between both the original extract and the de-starched material but were influenced by changes in pH. Keywords:Grewia mollis; polysaccharides; uronic acids; neutral sugars, starch 4 IntroductionGrewia mollis is a shrub native to sub-Saharan Africa belonging to the Malvaceae family. It is cultivated in the middle belt region of Nigeria where the inner bark from the stems of the shrub is pulverised and often used as a thickener in various food formulations.This crude extract has previously been identified to contain polysaccharides (Okafor, Furthermore, the high glucose content of the gum coupled with the fact that the gum is obtained by extraction from the inner bark of the plant Grewia mollis, creates the likelihood of starch being present with the gum. In the present study, the starch content of grewia gum (GG) was evaluated and was subsequently enzymatically digested to give a starch-free extract (GGDS). The physicochemical properties of the two extracts were evaluated, which included a comprehensive evaluation of the uronic and neutral sugar composition, and rheological properties. and 60% were prepared by mixing appropriate amounts of two of the procured commercial standards. Termamyl 120L (heat-stable alpha-amylase) was a kind donation f...

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Section: Ftir Spectra Of Ggdsmentioning

confidence: 97%

Evaluation of some important physicochemical properties of starch free grewia gum

et al. 2016

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“…The pectin content of ASP and MSP was 0.84 and 0.64 g L -galacturonic acid/g dry sample, respectively (P < 0.05). A broad scale of soy hull pectin content (54-88.3 %) was reported previously depending upon extracting conditions (Kalapathy and Proctor 2001;Gnanasambandam and Proctor 1999) and drying methods (Monsoor 2005). According to Garna et al (2007), neutral sugars, which are formed by the degradation of carbohydrate polymers including pectin during extraction and purification process, could affect the galacturonic content of pectin.…”

Section: Resultsmentioning

confidence: 98%

“…In addition, pectin and pectin gel have been utilized to develop low fat and/or low salt meat products, as a fat replacer and texture modifier (Candogan and Kolsarici 2003;Pappa et al 2000;Troy et al 1999). Recently, soy hulls, which are major agrobyproducts from soybean oil industry, have received considerable attention as a novel pectin source, as well as insoluble fiber (Kalapathy and Proctor 2001;Thakur et al 1997). Kim et al (2015) suggested that both isolated pectin and insoluble fiber from soy hulls could be useful non-meat ingredients for improving technological properties of meat emulsion.…”

Section: Introductionmentioning

confidence: 99%

“…In previous studies, soy hull pectin has been commonly extracted by hot acid solution, precipitated, and purified with alcohols (mainly 2-isopropanol) to remove impurities (Gnanasambandam and Proctor 1999;Kalapathy and Proctor 2001;Kim et al 2015). However, the use of alcohols can cause a rise in a production cost and environmental pollution due to waste water generation during the alcohol washing-process (Garna et al 2007).…”

Section: Introductionmentioning

confidence: 99%

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Effects of membrane-filtered soy hull pectin and pre-emulsified fiber/oil on chemical and technological properties of low fat and low salt meat emulsions

2016

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The objectives of this study were to determine efficacy of a membrane filtration in soy hull pectin purification and evaluate combined effects of soy hull pectin and preemulsified fiber/oil (PE) on chemical composition and technological properties of low fat and low salt meat emulsions. Soy hull pectin was purified through two different methods (alcohol-washed (ASP) and membrane-filtered (MSP)). Insoluble soy hull residues after pectin extraction were incorporated with sunflower oil and water for the PE preparation. Meat emulsion was formulated with 58 % pork, 20 % ice, 20 % pork backfat, and 2 % NaCl as control. A total of six low fat and low salt meat emulsions (1 % NaCl and 10 % backfat) was manufactured with 1 % pectin (with/without ASP or MSP) and 10 % PE (with/without). The pectin content of ASP and MSP was 0.84 and 0.64 g L -galacturonic acid/g dry sample, respectively. The inclusion of soy hull pectin caused similar results on chemical composition, color, cooking loss, and texture of the meat emulsions, regardless of the purification method. In addition, positive impacts of the combined treatments with soy hull pectin and PE compared to single treatments on cooking loss and texture of the meat emulsions were observed. Results suggest that membrane filtration could be an effective alternative method to purify pectin, instead of alcohol-washing, and both soluble pectin and insoluble fiber from soy hulls could be used as a functional non-meat ingredient to manufacture various low fat and low salt meat products.

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“…Maria Helene and colleagues extracted pectin from apple pomace aiming at establishing the optimum conditions for acid extractionusing citric acid [6].UruthiraKalapathy and Proctor [7], extracted pectin from soy hull using hydrochloric acid and the highest yield obtained was 28%. LEVIGNE Sébastien; RALET Marie-Christine and THIBAULT Jean-Francois [8], used sugar beet as substrate for pectin extraction.…”

Section: Literature Reviewmentioning

confidence: 99%

. Comparative Study on Pectin Yield According To the State of the Orange Peels and Acids Used

Sayah¹,

Chabir²,

Nadia³

et al. 2014

IJIRSET

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ABSTRACT:Moroccan Orange peels are a promising commercial source of pectin. Their massive industrialization generates a huge amount of solid waste. This work aims to develop a new valorizing reuse way of this solid waste by developing the extraction process of value-added products such as pectin from orange peels, which is the waste of orange juice processing industry. In this context, we evaluated the yield of pectin according to the state of the substrate and the acids used. Results obtained show that the peels which have undergone a Steam Distillation (SD) gives the highest yield of pectin (40% using sulfuric acid) compared to Fresh Peels (FP) (25.71% using citric acid).One part of the (SD) peels was dried outdoors and Non-Conditioned (SDNC), while the other was Conditioned (SDC) at 4°C. The highest yield of pectin for each one was respectively 40% using sulfuric acid and 34.81% using hydrochloric acid. The citric acid gives a satisfying yield in each peels stats, 38.52% using on (SDC), 31.88% (SDNC) and the lowest yield was 25.71% (FPC).The result of this work has emphasized that sweet orange peels are a good source of orange essential oil and pectin and has the potential to become an important raw material for food processing industries.

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Effect of acid extraction and alcohol precipitation conditions on the yield and purity of soy hull pectin

Cited by 195 publications

References 8 publications

Evaluation of some important physicochemical properties of starch free grewia gum

Evaluation of some important physicochemical properties of starch free grewia gum

Effects of membrane-filtered soy hull pectin and pre-emulsified fiber/oil on chemical and technological properties of low fat and low salt meat emulsions

. Comparative Study on Pectin Yield According To the State of the Orange Peels and Acids Used

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