title: Stepwise ethanolic precipitation of sugar beet pectins from the acidic extract.
abstract: A stepwise ethanol-precipitation (SEP) procedure was developed for the purification of sugar beet pectins (SBP) from a pectin-containing aqueous extract. Five fractions of different chemical and molecular characteristics were produced by stepwise elevating the alcohol concentration of the precipitation medium from 50% to 80% v/v. Comparison of chemical and macromolecular features between the obtained fractions indirectly suggested that the ability of pectin to solubilize in the ethanol-water binary mixture depended greatly on the polymer structure. Fractions rich in neutral sugars were precipitated at relatively high ethanol concentrations, probably due to the enhanced interactions generated between pectin side chains and solvent molecules. Furthermore, the obtained fractions displayed different surface activities. Results obtained in this work indicate that the SEP procedure is more selective with respect to pectin structural features and surface properties than the one-step ethanolic precipitation.
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*; D005591:Chemical Fractionation / Q000379:methods*; D011232:Chemical Precipitation; D000431:Ethanol / Q000737:chemistry*; D006863:Hydrogen-Ion Concentration; D008970:Molecular Weight; D010368:Pectins / Q000737:chemistry* / Q000302:isolation & purification*; D013500:Surface Tension; D014867:Water / Q000737:chemistry
chemical_list: D014867:Water; D000431:Ethanol; D010368:Pectins
keywords: Characteristics; Ethanolic precipitation; Fractionation; Sugar beet pectins