Subcritical Water Preparation and Properties of Low Molecular Citrus Pectin
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Abstract:
To obtain the satisfied physical preparation of low molecular citrus pectin, effects of high pressure homogenization and subcritical water treatment on citrus pectin molecular weight were studied in this paper. The results showed that both of them reduced the pectin molecular weight. Average molecular weights of homogenized pectin were 140 ku, 130 ku and 120 ku under the pressure of 50 MPa, 100 MPa and 150 MPa respectively; while those of subcritical water treated samples were 50 ku, 20 ku and 10 ku under 105 ℃, 120 ℃ and 135 ℃ respectively. Taking a comprehensive consideration of molecular weight, yield and quality, subcritical water treatment at 120 ℃ was selected as a suitable method to produce low molecular citrus pectin. Compared with those properties of non-treated sample, monosaccharide composition of the treated citrus pectin changed little and their contents (especially for galactose) were decreased at a certain degree. The content of galacturonic acid was increased from 74.23% to 87.92%, while degree of esterification decreased from 70.32% to 62.47% in the citrus pectin after treated with subcritical water at 120 ℃. The content of heavy metal in the treated sample was increased slightly, but still within the safe range.
