How pectin is separated from the extracted solution?

The most commonly used method for extracting pectin from plant tissue is by heating the plant sample in acidified water. The addition of extra chelating agents such as EDTA to the extraction mixture helps in easy release of pectin from cell wall.

What is the structure of pectin?

Pectin is a complex polysaccharide consisting mainly of esterified D-galacturonic acid resides in an alpha-(1-4) chain. The acid groups along the chain are largely esterifed with methoxy groups in the natural product. There can also be acetyl groups present on the free hydroxy groups.

Why ethanol is used in pectin extraction?

By increased utilization of ethanol from 0 to 5% (v/v), as an aid in extraction of pectin prior to the precipitation step, it led to an increased recovery of the alcohol insoluble material from 29.0 to 62.8% per waste dry matter, respectively.

How is pectin processed?

Pectin production consists mainly of an extraction process, in acid conditions, by which the pectin is separated from the citrus peels and turned into a soluble form. The protopectin present in the fruit is extracted by a hydrolysis in aqueous solution.

What is pectin soluble in?

water
Pectic acid and pectin are soluble in water and can be extracted with water from suitable plant materials, for example, black currants and apples. The other component is protopectin, which is insoluble in water and is found only in the cell wall (Walter, 1991). Pectin is the methyl ester of pectic acid.

Is pectin helical?

The helical structure of pectin is a result of the repeating torsion angles of the α-1,4 and α-1,2 glycosidic bonds between monomers.

How is pectin made?

The main raw materials for pectin production are dried citrus peels or apple pomace, both by-products of juice production. Pomace from sugar beets is also used to a small extent. From these materials, pectin is extracted by adding hot dilute acid at pH-values from 1.5 – 3.5.

How is pectin content measured?

This is a proven standard test for pectin content and luckily it’s hard to go wrong with. Take one teaspoon of clear boiling fruit juice and drop into a cold glass or cup, allow it to cool for a minute and then add three teaspoons of methylated spirit and swirl it around or gently shake.

Why do we use acid in extraction of pectin?

Acids are the strongest extracting agents of pectin as they facilitate extraction of insoluble pectin that is tightly bound to the cell matrix of the plant material and result in higher yields [35-37]. Pectin is generally enriched in galacturonic acid.

Is pectin soluble in alcohol?

4 Alcohol insoluble solids and solubilization of pectin. Pectin constituents in fruits and vegetables are extracted from alcohol insoluble solids (AIS). The AIS form the principal constituents of cell walls and may be partially associated with each other and with some phenolic compounds.

How does pectin form gel?

Gel formation is caused by hydrogen bonding between free carboxyl groups on the pectin molecules and also between the hydroxyl groups of neighbouring molecules. In a neutral or only slightly acid dispersion of pectin molecules, most of the unesterified carboxyl groups are present as partially ionised salts.