Study on purification of sweet potato pectin

doi:10.13386/j.issn1002-0306.2013.02.072

Study on purification of sweet potato pectin[J]. Science and Technology of Food Industry, 2013, (02): 256-258. DOI: 10.13386/j.issn1002-0306.2013.02.072

Citation:

Study on purification of sweet potato pectin[J]. Science and Technology of Food Industry, 2013, (02): 256-258. DOI: 10.13386/j.issn1002-0306.2013.02.072

Citation:

Study on purification of sweet potato pectin[J]. Science and Technology of Food Industry, 2013, (02): 256-258. DOI: 10.13386/j.issn1002-0306.2013.02.072

Study on purification of sweet potato pectin

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Sweet potato pectin was decolorizated with activated carbon, diatomite, ultrafiltration and ion exchange resin. The protein was hydrolyzed by protease. The result showed that better decolorization conditions were: activated carbon dosage 2.0%, temperature 50℃, time 40min. The reflux rate was 85% to 92% with ultrafiltration membrane decolorization. The process was simple and of low cost. The other small molecule was also removed during this process. It was also suitable for industrial continuous production.

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Study on purification of sweet potato pectin

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