Physicochemical properties of sugar beet pulp pectin by pulsed electric field treatment
Summary This research focused on pulsed electric field (PEF) modification of pectin from sugar beet pulp. Experimental parameters including electric field intensity (18–30 kV cm−1) and pulse time (806–2418 μs) were used, and the physicochemical properties of PEF‐treated pectin were evaluated by vari...
Gespeichert in:
| Veröffentlicht in: | International journal of food science & technology 2012-12, Vol.47 (12), p.2538-2544 |
|---|---|
| Hauptverfasser: | , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 2544 |
|---|---|
| container_issue | 12 |
| container_start_page | 2538 |
| container_title | International journal of food science & technology |
| container_volume | 47 |
| creator | Ma, Sen Yu, Shu-juan Zhang, Bin Wang, Zhong-he |
| description | Summary
This research focused on pulsed electric field (PEF) modification of pectin from sugar beet pulp. Experimental parameters including electric field intensity (18–30 kV cm−1) and pulse time (806–2418 μs) were used, and the physicochemical properties of PEF‐treated pectin were evaluated by various instrumental techniques such as scanning electron microscopy, X‐ray diffraction, dynamic light scattering and Fourier transform infrared spectroscopy. The results showed that the degree of esterification, viscosity average molecular weight and particle size of pectin decreased with the increase in electric field intensity and pulse time. Meanwhile, some sharp interstices were shown on the surface of pectin, and its crystalline regions were destroyed after being treated with PEF. Results revealed that PEF technology is an effective method to obtain low‐molecular‐weight pectin with different degrees of esterification and obtain a desired production in food application. |
| doi_str_mv | 10.1111/j.1365-2621.2012.03132.x |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_1349425226</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>3069993561</sourcerecordid><originalsourceid>FETCH-LOGICAL-c4762-fc7952a3088049eb7ceadfa09e0bce6c42b41d4d81667d358d9f6dd83e77a9643</originalsourceid><addsrcrecordid>eNqNkE1v1DAQhi0EEkvhP1hCSFwS_BU7uSChQktRVZAKKreRY0-ol2wS7ETs_nscttoDJ3yxx37m9eghhHJW8rzebEsudVUILXgpGBclk1yKcv-IbE4Pj8mGNRUrKiXkU_IspS1jTEijNuTuy_0hBTe6e9wFZ3s6xXHCOAdMdOxoWn7YSFvEmU5LP9EJ3RwG2h7WMqGn2OebGBztAvaezhHtvMNhfk6edDYTLx72M_Lt4sPX84_F9efLq_N314VTRouic6aphJWsrplqsDUOre8sa5C1DrVTolXcK19zrY2XVe2bTntfSzTGNlrJM_L6mJvn_rVgmmEXksO-twOOSwIuVaNEJYTO6Mt_0O24xCFPB1xJ3hhR6TpT9ZFycUwpYgdTDDsbD8AZrMZhC6tYWMXCahz-God9bn318IFNWWUX7eBCOvULrZlhXGbu7ZH7HXo8_Hc-XH26uF2POaA4BoQ04_4UYONP0EaaCu5uLuH2Rsv3UnH4Lv8A18CjGA</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>1431972568</pqid></control><display><type>article</type><title>Physicochemical properties of sugar beet pulp pectin by pulsed electric field treatment</title><source>Oxford Journals Open Access Collection</source><source>Wiley Online Library Journals Frontfile Complete</source><creator>Ma, Sen ; Yu, Shu-juan ; Zhang, Bin ; Wang, Zhong-he</creator><creatorcontrib>Ma, Sen ; Yu, Shu-juan ; Zhang, Bin ; Wang, Zhong-he</creatorcontrib><description>Summary
This research focused on pulsed electric field (PEF) modification of pectin from sugar beet pulp. Experimental parameters including electric field intensity (18–30 kV cm−1) and pulse time (806–2418 μs) were used, and the physicochemical properties of PEF‐treated pectin were evaluated by various instrumental techniques such as scanning electron microscopy, X‐ray diffraction, dynamic light scattering and Fourier transform infrared spectroscopy. The results showed that the degree of esterification, viscosity average molecular weight and particle size of pectin decreased with the increase in electric field intensity and pulse time. Meanwhile, some sharp interstices were shown on the surface of pectin, and its crystalline regions were destroyed after being treated with PEF. Results revealed that PEF technology is an effective method to obtain low‐molecular‐weight pectin with different degrees of esterification and obtain a desired production in food application.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/j.1365-2621.2012.03132.x</identifier><identifier>CODEN: IJFTEZ</identifier><language>eng</language><publisher>Oxford: Blackwell Publishing Ltd</publisher><subject>Biological and medical sciences ; Diffraction ; Electric fields ; Esterification ; Food industries ; Food science ; Foods ; Fruit and vegetable industries ; Fundamental and applied biological sciences. Psychology ; Interstices ; Light scattering ; Pectin ; physicochemical properties ; pulsed electric field ; sugar beet pulp ; Sugar beets ; Sugar industries</subject><ispartof>International journal of food science & technology, 2012-12, Vol.47 (12), p.2538-2544</ispartof><rights>2012 The Authors. International Journal of Food Science and Technology © 2012 Institute of Food Science and Technology</rights><rights>2014 INIST-CNRS</rights><rights>International Journal of Food Science and Technology © 2012 Institute of Food Science and Technology</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4762-fc7952a3088049eb7ceadfa09e0bce6c42b41d4d81667d358d9f6dd83e77a9643</citedby><cites>FETCH-LOGICAL-c4762-fc7952a3088049eb7ceadfa09e0bce6c42b41d4d81667d358d9f6dd83e77a9643</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2621.2012.03132.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.2012.03132.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=26607013$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Ma, Sen</creatorcontrib><creatorcontrib>Yu, Shu-juan</creatorcontrib><creatorcontrib>Zhang, Bin</creatorcontrib><creatorcontrib>Wang, Zhong-he</creatorcontrib><title>Physicochemical properties of sugar beet pulp pectin by pulsed electric field treatment</title><title>International journal of food science & technology</title><addtitle>Int J Food Sci Technol</addtitle><description>Summary
This research focused on pulsed electric field (PEF) modification of pectin from sugar beet pulp. Experimental parameters including electric field intensity (18–30 kV cm−1) and pulse time (806–2418 μs) were used, and the physicochemical properties of PEF‐treated pectin were evaluated by various instrumental techniques such as scanning electron microscopy, X‐ray diffraction, dynamic light scattering and Fourier transform infrared spectroscopy. The results showed that the degree of esterification, viscosity average molecular weight and particle size of pectin decreased with the increase in electric field intensity and pulse time. Meanwhile, some sharp interstices were shown on the surface of pectin, and its crystalline regions were destroyed after being treated with PEF. Results revealed that PEF technology is an effective method to obtain low‐molecular‐weight pectin with different degrees of esterification and obtain a desired production in food application.</description><subject>Biological and medical sciences</subject><subject>Diffraction</subject><subject>Electric fields</subject><subject>Esterification</subject><subject>Food industries</subject><subject>Food science</subject><subject>Foods</subject><subject>Fruit and vegetable industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Interstices</subject><subject>Light scattering</subject><subject>Pectin</subject><subject>physicochemical properties</subject><subject>pulsed electric field</subject><subject>sugar beet pulp</subject><subject>Sugar beets</subject><subject>Sugar industries</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2012</creationdate><recordtype>article</recordtype><recordid>eNqNkE1v1DAQhi0EEkvhP1hCSFwS_BU7uSChQktRVZAKKreRY0-ol2wS7ETs_nscttoDJ3yxx37m9eghhHJW8rzebEsudVUILXgpGBclk1yKcv-IbE4Pj8mGNRUrKiXkU_IspS1jTEijNuTuy_0hBTe6e9wFZ3s6xXHCOAdMdOxoWn7YSFvEmU5LP9EJ3RwG2h7WMqGn2OebGBztAvaezhHtvMNhfk6edDYTLx72M_Lt4sPX84_F9efLq_N314VTRouic6aphJWsrplqsDUOre8sa5C1DrVTolXcK19zrY2XVe2bTntfSzTGNlrJM_L6mJvn_rVgmmEXksO-twOOSwIuVaNEJYTO6Mt_0O24xCFPB1xJ3hhR6TpT9ZFycUwpYgdTDDsbD8AZrMZhC6tYWMXCahz-God9bn318IFNWWUX7eBCOvULrZlhXGbu7ZH7HXo8_Hc-XH26uF2POaA4BoQ04_4UYONP0EaaCu5uLuH2Rsv3UnH4Lv8A18CjGA</recordid><startdate>201212</startdate><enddate>201212</enddate><creator>Ma, Sen</creator><creator>Yu, Shu-juan</creator><creator>Zhang, Bin</creator><creator>Wang, Zhong-he</creator><general>Blackwell Publishing Ltd</general><general>Wiley-Blackwell</general><general>Wiley Subscription Services, Inc</general><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>P64</scope><scope>SOI</scope></search><sort><creationdate>201212</creationdate><title>Physicochemical properties of sugar beet pulp pectin by pulsed electric field treatment</title><author>Ma, Sen ; Yu, Shu-juan ; Zhang, Bin ; Wang, Zhong-he</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4762-fc7952a3088049eb7ceadfa09e0bce6c42b41d4d81667d358d9f6dd83e77a9643</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2012</creationdate><topic>Biological and medical sciences</topic><topic>Diffraction</topic><topic>Electric fields</topic><topic>Esterification</topic><topic>Food industries</topic><topic>Food science</topic><topic>Foods</topic><topic>Fruit and vegetable industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Interstices</topic><topic>Light scattering</topic><topic>Pectin</topic><topic>physicochemical properties</topic><topic>pulsed electric field</topic><topic>sugar beet pulp</topic><topic>Sugar beets</topic><topic>Sugar industries</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Ma, Sen</creatorcontrib><creatorcontrib>Yu, Shu-juan</creatorcontrib><creatorcontrib>Zhang, Bin</creatorcontrib><creatorcontrib>Wang, Zhong-he</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Biotechnology Research Abstracts</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Ma, Sen</au><au>Yu, Shu-juan</au><au>Zhang, Bin</au><au>Wang, Zhong-he</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Physicochemical properties of sugar beet pulp pectin by pulsed electric field treatment</atitle><jtitle>International journal of food science & technology</jtitle><addtitle>Int J Food Sci Technol</addtitle><date>2012-12</date><risdate>2012</risdate><volume>47</volume><issue>12</issue><spage>2538</spage><epage>2544</epage><pages>2538-2544</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><coden>IJFTEZ</coden><abstract>Summary
This research focused on pulsed electric field (PEF) modification of pectin from sugar beet pulp. Experimental parameters including electric field intensity (18–30 kV cm−1) and pulse time (806–2418 μs) were used, and the physicochemical properties of PEF‐treated pectin were evaluated by various instrumental techniques such as scanning electron microscopy, X‐ray diffraction, dynamic light scattering and Fourier transform infrared spectroscopy. The results showed that the degree of esterification, viscosity average molecular weight and particle size of pectin decreased with the increase in electric field intensity and pulse time. Meanwhile, some sharp interstices were shown on the surface of pectin, and its crystalline regions were destroyed after being treated with PEF. Results revealed that PEF technology is an effective method to obtain low‐molecular‐weight pectin with different degrees of esterification and obtain a desired production in food application.</abstract><cop>Oxford</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.2012.03132.x</doi><tpages>7</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0950-5423 |
| ispartof | International journal of food science & technology, 2012-12, Vol.47 (12), p.2538-2544 |
| issn | 0950-5423 1365-2621 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_1349425226 |
| source | Oxford Journals Open Access Collection; Wiley Online Library Journals Frontfile Complete |
| subjects | Biological and medical sciences Diffraction Electric fields Esterification Food industries Food science Foods Fruit and vegetable industries Fundamental and applied biological sciences. Psychology Interstices Light scattering Pectin physicochemical properties pulsed electric field sugar beet pulp Sugar beets Sugar industries |
| title | Physicochemical properties of sugar beet pulp pectin by pulsed electric field treatment |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-30T07%3A08%3A44IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Physicochemical%20properties%20of%20sugar%20beet%20pulp%20pectin%20by%20pulsed%20electric%20field%20treatment&rft.jtitle=International%20journal%20of%20food%20science%20&%20technology&rft.au=Ma,%20Sen&rft.date=2012-12&rft.volume=47&rft.issue=12&rft.spage=2538&rft.epage=2544&rft.pages=2538-2544&rft.issn=0950-5423&rft.eissn=1365-2621&rft.coden=IJFTEZ&rft_id=info:doi/10.1111/j.1365-2621.2012.03132.x&rft_dat=%3Cproquest_cross%3E3069993561%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=1431972568&rft_id=info:pmid/&rfr_iscdi=true |