Preparation and characterisation of surface‐active pectin from soya hulls by phosphate‐assisted subcritical water combined with ultrasonic treatment

Abstract

Summary Surface‐active pectin was efficiently extracted from soya hull using phosphate‐assisted subcritical water combined with ultrasonic treatment (PASW‐UT). The physicochemical and functional properties of soya hull pectin (PSHP) were evaluated. Compared to pectin prepared by traditional acid extraction (ASHP), the yield and purity of PSHP were significantly increased, as well as PSHP also contained more protein moiety and displayed better emulsifying and foaming properties. However, the emulsifying and foaming properties of protein‐depleted soya bean hull pectin (PDSHP) were markedly decreased as compared to PSHP, which was supported by data of dynamic interfacial tension of pectins, suggesting that the emulsifying and foaming capacity of PSHP should be mainly ascribed to the existence of more extensin, as evidenced by the results of hydroxyproline content. In further comparison with commercial sugar beet pectin (SBP), the PSHP exhibited similar emulsifying properties with SBP over the pH range of 2–6. Moreover, the foam ability and stability were even higher than those of SBP, especially at pH 4.0. These findings suggest that PASW‐UT could be used as an effective strategy to prepare novel surface‐active pectin from soya hull.

Natural Gums as Oleogelators

“…Pectins have unique functional properties mainly due to their structure and origin. The highest amounts of these polysaccharides are extracted from citrus fruits (20–35% m / m ), soybean hulls (25–30% m / m ) [ 54 ], sunflower heads—seedless (15–24% m / m ) [ 55 ], sugar beet (10–20% m / m ) [ 56 ], mango peels (10–15% m / m ) [ 57 ], and apple pomace (12% m / m ) [ 58 ].…”

Utilization of Plant-Based Agricultural Waste by Subcritical Water Treatment

“…Coconut meal Mannooligosaccharides (DP 3-7) 1 g coconut meal/10 g water, heated to 250℃ for 14 min and cooled (16.8%) [27] Passion fruit peel Oligosaccharides (galacturonan) 1 g coconut meal/16 g water, heated to 150℃ for 4.5 min or 175℃ for 5.5 min and cooled (21%) [28] Citrus peel [43] conventional methods (＞100 kDa). Nevertheless, this should be considered as an advantage of the method, since the bioactivity of low molecular weight pectin obtained by chemical or enzymatic treatments has recently attracted much attention [30,31].…”

Improved extraction of disulphide‐rich bioactive proteins from soya hulls: characterisation of a novel aspartic proteinase

“…Bowman–Birk inhibitor, cyclotides) have emerged as promising molecules for functional foods, diagnostic and therapeutic applications because they exhibit excellent metabolic stability, strong bioactivity and high target selectivity (Losso, ; Guo et al ., ). Soya hulls are an underutilised agro‐industrial residue available in huge quantities in many countries, which contains approximately 9.56% proteins (Liu et al ., ). Soya hull proteins have been investigated for several decades.…”