Extraction of orange pectin based on the interaction between sodium caseinate and pectin.

Abstract:

:The interaction between commercial orange pectin (COP) and sodium caseinate (SC) was studied using FTIR, fluorescence spectroscopy, CD, and LSCM. The effect of different conditions on the formation and separation of COP-SC complex was determined. The extraction of the orange pectin using SC precipitation (SCOP) was performed, and the physicochemical properties of SCOP were determined and compared with the orange pectin extracted by alcohol precipitation (APOP). The results showed that the electrostatic interaction was the main interaction between these two polymers, and it was strongly dependent on pH, COP/SC ratio, and salt concentration. The mixture of COP and SC formed an electrostatic complex in the pH range of 1.5-6.8 with the absence of NaCl. The recovery rate of SCOP and precipitation rate of SC were 89.43% and 98.33% when the ratio was 1:15. The physicochemical properties of SCOP were almost the same as APOP.

journal_name

Food Chem

journal_title

Food chemistry

authors

Ren JN,Hou YY,Fan G,Zhang LL,Li X,Yin K,Pan SY

doi

10.1016/j.foodchem.2019.01.046

subject

Has Abstract

pub_date

2019-06-15 00:00:00

pages

265-274

eissn

0308-8146

issn

1873-7072

pii

S0308-8146(19)30114-1

journal_volume

283

pub_type

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