Investigation into Some Parameters Affecting Pectin Gel Quality
Year: 2007
Type: article
Abstract: In this research, gel production from the extracted pectin gel of shahroud sugar beet pulp has
been investigated. The pectin extractions were performed in a cold alkaline solution and a
hot acid solution, respectively. The e ects of di erent parameters, such as percent of sugar,
pectin concentration, calcium content and quantity of peroxidase enzyme, hardness and content
of water absorbed by the gel, were studied. Optimum conditions for production of favorable
gel, from extracted pectin in this research are, as follows: Percent of sugar (glucose): 15%,
peroxidase enzyme content: (pectin unit) 170 pu
g of pectin , pectin concentration (if only gel water
uptake is important): 10%, pectin content (if only strength and hardness of gel are important):
15%, calcium content (if only gel water uptake is important): 60 mg CaCl2
g of pectin and calcium content
(if only gel uptake strength is important): 80 mg CaCl2
g of pectin . Simultaneous application of peroxidase
enzyme and hydrogen peroxide as oxidizing agents, besides calcium, glucose and suitable content
of LM (Low Methoxyl) pectin, resulted in interesting properties and a decrease in gel formation
time from 5 minutes - 24 hours, to 15 - 20 seconds and a favorable increase in gel strength.
Source: Scientia Iranica
Authors: Behnam Ebrahimi, S K Seifkordi, Iran Alemzadeh
Institution: Sharif University of Technology
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: diamond
OpenAlex ID: W2298183849