title: Developing precipitation modes for preventing the calcium-oxalate contamination of sugar beet pectins.
abstract: Effects of precipitation modes on the co-precipitation of insoluble oxalates particles during the purification of sugar beet pectins (SBP) from the extract were investigated. It was observed that soluble oxalate ions formed insoluble oxalate salts with calcium and precipitated with pectins during ethanol precipitation as pH of the medium increased and the solvent changed from water to ethanol-water mixture. Comparison among the employed precipitation methods revealed that both the dialysis-ethanol-precipitation and metal precipitation effectively prevented the calcium-oxalate contamination of SBP. Emulsifying properties of DEPP, EPP and MPP were also studied. It was observed that DEPP performed better than the remainder with respect to emulsifying ability. Based on these results, we concluded that the dialysis-ethanolic-precipitation can be a suitable method for improving the purity as well as emulsifying properties of the resulting pectins.
authors.affiliation: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China.
authors.forename: Xiaoming
authors.initials: X
authors.lastname: Guo
authors.affiliation: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China.
authors.forename: Hecheng
authors.initials: H
authors.lastname: Meng
authors.affiliation: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China.
authors.forename: Siming
authors.initials: S
authors.lastname: Zhu
authors.affiliation: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China.
authors.forename: Qiang
authors.initials: Q
authors.lastname: Tang
authors.affiliation: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China.
authors.forename: Runquan
authors.initials: R
authors.lastname: Pan
authors.affiliation: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China; State Key Laboratory of Pulp and Paper Engineering, Guangzhou 510640, China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China. Electronic address: shujuanyu8@gmail.com.
authors.forename: Shujuan
authors.initials: S
authors.lastname: Yu
mesh_terms: D027461:Beta vulgaris / Q000737:chemistry*; D002129:Calcium Oxalate / Q000737:chemistry*; D004655:Emulsions / Q000737:chemistry; D010368:Pectins / Q000032:analysis*
chemical_list: D004655:Emulsions; D002129:Calcium Oxalate; D010368:Pectins
keywords: Calcium-oxalate contamination; Emulsifying properties; Precipitation modes; Purity; Sugar beet pectins