15D-17 |
Pilot plant scale preparation and functional properties of soy hull pectin |
M. A. MONSOOR, Department of Food Science, University of Arkansas, 2650 N Young Avenue, Fayetteville, AR AR 72704 and A. Proctor. Most pectin used in the food industry are prepared from citrus peel. Soy hull is potentially an inexpensive commercial source of pectin. Both citrus peel and apple pomace is difficult to process unless it is first dried. In contrast, soy hull can be stored and transported without further processing. The objectives of this study were (i) to optimize the hull : solvent (0.05 N HCl ) ratio for large scale soy hull pectin preparation and (ii) to evaluate the solubility and rheological properties of soy hull pectins relative to selected commercial food grade pectins. Soy hull, a co-product of soybean processing industry was used to prepare pectin ingredient by 0.05 N hydrochloric acid extraction and alcohol precipitation. The effect of various hull to extraction solvent ratios on the yield and purity of soy hull pectin were investigated. Haake VT 550 Rheometer with a SV-DIN sensor was used to determine the rheology of soy pectin and compared with commercial pectins. Pectin content of soy hull extracts, expressed as percent galacturonic acid content, varied from 63.07% to 68.72% at various hull to solvent ratios. Pectin yield increased from 7.68 to 13.73% as hull:solvent ratio increased from 1:10 to 1:15. Fourier transform infrared (FTIR) spectroscopy of soy hull pectin revealed a similar surface structure to commercial and analytical grade pectins. Solubility of soy hull pectins were independent of solvent extraction ratios while viscosity increased as extraction solvent volume decreased. A yield of 16% soy pectin with approximately 68% galacturonic acid was produced in pilot plant scale production. The pectin content, yield, and functional properties of soy hull pectin were within the range of the commercial pectins and analytical grade pectins.
Session 15D, Food Engineering: Processing Technologies
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