A Study on Plant Polymer: Pectin Production and Modification (RESEARCH NOTE)

Abstract Pectin from two different plant sources: apple and sugar beet was studied. Apple pectinwas modified by chemical treatments such as: acid, alkali and ammonia, so as to obtain an ester levelequal to or less than ۵۰ %, which is described as low methoxyl (LM) pectin. LM pectin form gelswith significant characteristic. In this study, de-esterification of apple pectin with acid treatmentresulted in gel specification with higher molecular weight and viscosity. Acid treatment resulted inpectin with average molecular weight of ۳۲۰۰۰ Dalton. Pectin was extracted from sugar beet pulp byacid and alkali treatments. The quality of gel formation and water uptake was improved using sugarsource (glucose), CaCl۲ and peroxidase enzymes. The optimal levels of materials in formation of gelwith high water absorption capacity were: Glucose ۵ %, Pectin ۱۵ %, CaCl۲ ۸۰mg/g, and enzyme unit۱۷۰ U/g pectin. The level of ingredients responsible for gel hardness was related to sugar content(glucose) of ۱۵ %.