Abstract
This chapter gives a relatively comprehensive introduction about sweet potato pectin. It starts by presenting a well-rounded overview on pectin. Then, the production technologies of sweet potato pectin are introduced. Response surface design is adopted to determine the best production conditions for pectin: the temperature is 93°C, extraction time is 2.2h, pH value is 1.7, and the solid/liquid ratio is 1:30. The effects of pH- and thermal-modified pectin on the proliferation, inhibition, and migration of HT-29 colon cancer cells, Bcap-37breast cancer cells and SMMC-7721 liver cancer cells are discussed. It then explores factors that influence viscosity, gelation properties, and emulsifying properties of pectin. By the end of this chapter, the applications of sweet potato pectin in different products are presented.
Published Version
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