Abstract
This chapter concerns the recovery and characterization of pectic extracts from sugar beet with a low degree of esterification and good gelling properties in the presence of calcium. Due to its high pectin content, about 20 % on a dry matter basis, and availability in large quantities, sugar beet pulp is considered as potential new source of pectins. Up to now, no pectins with gel forming properties comparable to the pectins extracted from apple pomace and citrus peels have ever been extracted from this by-product. This poor gelling ability has been ascribed to the high acetyl content and low molecular weights of these pectins and to their high proportion of side-chains. This chapter sheds light on the development of an extraction process that maintains the structural integrity of the pectins as much as possible. This procedure yields products which possess bothhigh pectic substance content with a low degree of esterification and a high gelling ability in the presence of calcium. The composition of the extracted product is determined and the effect of extrinsic factors such as concentration of the extracted product, calcium content, sequestrant content, and hydration temperature, on gel properties is evaluated by rheological measurements.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
