The effect of microwave heating on the yield and quality of soy hull pectin

Pectin was extracted from soy hull by employing microwave heating meanwhile of extraction stage instead of a conventional water bath. The extraction stage variables were microwave heating duration (3, 5 and 6 min), microwave radiation intensity (MRI) (450 and 720 W) and pH of extraction solution (1.5 & 2.0). A constant precipitation stage was performed for all experiments. Results showed that by increasing extraction time and MRI, yield of pectin had a remarkable increment in a much shorter time compared to conventional water bath. Statistical analysis showed that anhydrogalacturonic acid content of pectin was completely dependent to these variables but degree of esterification was almost independent of them. The low value of AGA obtained in this work attributed to the source material used for pectin extraction.

The effect of microwave heating on the yield and quality of soy hull pectin Keywords:

soy hull , pectin , microwave , extraction stage , yield , quality ,