Abstract
Effects of HCl, H2SO4, HNO3, citric acid, and acetic acid on the yield, structure, and emulsifying properties of potato pectins were investigated. Results showed that the highest yield (14.34%) was obtained using citric acid, followed by HNO3 (9.83%), HCl (9.72%), H2SO4 (8.38%), and acetic acid (4.08%). The degrees of methylation (37.45%) and acetylation (15.38%), protein content (6.97%), and molecular weight (3.207 × 105 g/mol) were the highest for pectin extracted using acetic acid, and (galactose + arabinose)/rhamnose was 33.34, indicating that it had a highly branched rhamnogalacturonan I domain. Fourier transform infrared spectroscopy showed a specific absorbance peak at 1064 cm−1, which corresponds to the acetyl groups in potato pectins. SEM showed that all potato pectins are morphologically different. The emulsifying activity (EA, 44.97%–47.71%) and emulsion stability (ES, 36.54%–46.00%) of the pectins were influenced by acid types, and were higher than those of commercial citrus and apple pectin.
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