Effect of microwave pretreatment of soy hull on the yield and quality of extracted pectin

Soy hull, a co-product of soybean processing industries, was used as a source of pectin. The aim of this study was to consider the effect of a microwave pretreatment of soy hull flour (power of 450W for 2 min) prior to extraction in a conventional water bath. The extraction stage variables parameters were extraction time (45 & 75 min) and pH of extraction solution (1.5 & 2.0). Temperature of water bath (90ºC) and precipitation stage parameters were considered constantly. Results indicated that by using microwave pretreatment, yield and pectin quality factor showed a decrease and an increase quantitatively, respectively.

Keywords:

Pectin extraction , soy hull , microwave pretreatment ,