A Study on Plant Polymer: Pectin Production and Modification

Abstract pectin from two different plant sources: apple and sugar beet was studied. apple pectin was modified by chemical treatments such as: acid, alkali and ammonia, so as to obtain an ester level equal to or less than 50 %, which is described as low methoxyl (lm) pectin. lm pectin form gels with significant characteristic. in this study, de-esterification of apple pectin with acid treatment resulted in gel specification with higher molecular weight and viscosity. acid treatment resulted in pectin with average molecular weight of 32000 dalton. pectin was extracted from sugar beet pulp by acid and alkali treatments. the quality of gel formation and water uptake was improved using sugar source (glucose), cacl2 and peroxidase enzymes. the optimal levels of materials in formation of gel with high water absorption capacity were: glucose 5 %, pectin 15 %, cacl2 80mg/g, and enzyme unit 170 u/g pectin. the level of ingredients responsible for gel hardness was related to sugar content (glucose) of 15 %.