Pectin Extraction from Potato Residues by Different Methods of Salting out and Process Optimization

Abstract:

Pectin was extracted from the potato residues by acidolysis and salting out. The effects including extraction volume, extraction pH, extraction temperature, extraction time and different methods of salting out on the extraction yield were observed. The optimal conditions of extraction were gained by single experiment and orthogonal test as follows: pectin was extracted by extraction volume 240ml, pH 2.0, extracting 1.0h at 85°C. The extraction yield was 16.98%.

• Periodical: Advanced Materials Research (Volumes 926-930)
• Pages: 174-177
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.926-930.174
• Online since: May 2014
• Authors: Shu Qian Li*
• Keywords: Extraction, Pectin, Potato Scrap, Salting Out

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