Journal of South China University of Technology (Natural Science Edition) ›› 2017, Vol. 45 ›› Issue (12): 8-13,77.doi: 10.3969/j.issn.1000-565X.2017.12.002

• Food Science & Technology • Previous Articles     Next Articles

Influence of Decolorization Procedures on Color Value and Molecular Structure of Sugar Beet Pectin

YU Shu-juan1,2  LI Tai-hong1 GUO Xiao-ming1,2  WANG Zhi-ming1 AI Chao1 GUO Xiao-bing1   

  1. 1.School of Food Science and Engineering,South China University of Technology,Guangzhou 510640,Guangdong,China; 2.Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety,South China University of Technology,Guangzhou 510640,Guangdong,China
  • Received:2017-03-03 Revised:2017-08-30 Online:2017-12-25 Published:2017-10-31
  • Contact: 于淑娟(1955-)，女，博士，教授，博士生导师，主要从事制糖工程、碳水化合物分子修饰研究． E-mail:lfshjy@scut.edu.cn
  • About author:于淑娟(1955-)，女，博士，教授，博士生导师，主要从事制糖工程、碳水化合物分子修饰研究．
  • Supported by:
    Supported by the National Natural Science Foundation of China(31601423),the Science and Technology Plan- ning Project of Guangdong Province(2013B051000015),the Achievements Transformation Fund Project(2016AB009) and China Postdoctoral Science Foundation(2016M590789)

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Abstract: In order to solve the dark color problem of sugar beet pectin (SBP),the methods of dialysis，alcohol leaching and H2O2decolorization were used to decolor the SBP solution,and the influence of the decoloring proce- dures on the decoloration effect as well as on the molecular structure and emulsifying property of the SBP was evalu- ated.It is found that neither the dialysis (MWCO is 3000 ～14000u) nor the alcohol leaching (the ethanol concen- tration is from 60% to 80%) has any influence on the color value of the SBP,while H2O2 can significantly reduce the SBP color value.Therefore，the influence of the H2O2 concentration and the bleaching time on the decoloriza- tion efficiency was investigated.The results show that，in an alkaline solution with 3% of H2O2 and after the bleaching at the room temperature for 0. 5h,the color value of the SBP decreases from 1. 71 to －0. 11,and the o- riginal dark yellow SBP solution turns into clear and bright solution.Furthermore,the H2O2 oxidation decolorization also changes the structure of the SBP,specifically，the contents of D-galacturonic acid,neutral sugar and ferulic acid in the SBP as well as the molecular mass of the SBP decrease,and the emulsifying activity of the SBP decrea- ses to 66. 7% ～75. 0% of the original.It is thus concluded that the decolorization effect of H2O2 on the SBP is sig- nificant,which can be attributed to the fact that the endogenous chromogenic material in the SBP is oxidized by H2O2 .However,the SBP is likely to be degraded when the oxidation of H2O2 is too strong.

Key words: sugar beet pectin, decolorization process, structural analysis, emulsifying property

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