Rheological and Molecular Characterization of Modified Pectin from Sugar Beet Meal

Abstract

The pectin was produced from sugar beet pulp, one of the significant waste of sugar industry, at optimum conditions (pH, time and temperature). Then, the modification was carried out using pectinase. FT-IR (Fourier transform infrared spectroscopy) and HPLC (high performance liquid chromatography) analysis were performed to characterize the differences between modified and unmodified pectin. FT -IR analysis revealed the specific regions of pectin and 1600-1800 cm-1 bands. Galacturonic acid content was analyzed by HPLC. The obtained results revealed that the modified pectin had higher galacturonic acid content. In addition, flow properties of the modified pectin was also determined. The flow characteristics of modified pectin was observed to change.