Abstract
The aim of the present study was to investigate the effect of different drying conditions on the characterization of pectin extracted from sugar beet pulp pectin. Sugar beet pulp pectin produced by hot air-drying (40, 50, 60 °C), vacuum-drying (40, 50, 60 °C), freeze-drying, spray-drying (160, 190, 220 °C) were evaluated for their apparent viscosity, activation energy, chemical structure, degree of esterification and emulsifying properties. The results indicated that the drying conditions affected the apparent viscosity and activation energy of all pectin samples. FTIR (Fourier transform infrared spectroscopy) spectral analysis showed no major structural differences in sugar beet pectin produced by various drying conditions. The zeta-potential and conductivity for different dried samples were from −47.9 to −55.6 mV and 0.0079 to 0.0095 mS/cm, respectively. Drying conditions had significant effects on the emulsifying properties of the sugar beet pulp pectin emulsions.
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