Sugar beet pectin (SBP) was solubilized from pulp by steam assisted flash extraction (SAFE) under acid conditions.  Its molar mass was characterized by HPSEC with various online detectors.  Ultraviolet/visible (UV/VIS) in combination with refractive index (RI) and molar mass detectors were employed to obtain information concerning the distribution of ferulic acid groups and proteins associated with SBP in that these moieties are believed to be responsible for the ability of SBP to act as an emulsifier in food systems.  Chromatographic peak areas together with Mw calibration curves using UV/VIS and the RI concentration detectors indicated that the molar masses of UV/VIS absorbing molecules was skewed to the lower end of the molar mass distribution.  Furthermore, characterizing pectin with four different values of Mw allowed us to determine how changes in Mw affected the distribution of UV/VIS absorbing molecules.

Physico-chemical characterization of protein associated sugar beet pectin

244th National Meeting (2012)

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