Effects of the precipitation pH on the ethanolic precipitation of sugar beet pectins
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- 作者：Xiaoming Guoa ; Hecheng Menga ; Qiang Tanga ; Runquan Pana ; Siming Zhua ; Shujuan Yua ; b ; c ; shujuanyu8@gmail.com" class="auth_mail" title="E-mail the corresponding author
- 关键词：Cation&ndash ; pectin interactions ; Ethanol precipitation ; Sugar beet pectins ; Precipitation pH
- 刊名：Food Hydrocolloids
- 出版年：2016
- 出版时间：January 2016
- 年：2016
- 卷：52
- 期：Complete
- 页码：431-437
- 全文大小：598 K
文摘
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Solubility of pectins in the ethanolic solution depended on the pH at which pectins were precipitated.
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No simple correlation between precipitation pH and pectin yield was observed.
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Effects of precipitation pH on the pectin-cation interactions were investigated.
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Interactions between charged pectins and divalent cations promoted the precipitation of pectins.