Cross-linking of Sugar Beet Pectin to Improve Its Functional Properties And Investigation of Effect of the Modified Pectin on Ketchup Characteristics

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 6, Volume 7, Issue 3 - Serial Number 17, October 2011   

Document Type: Research Article

DOI: 10.22067/ifstrj.v7i3.10129

Authors

Sara Hoseinpoor^* ; Behnaz Layegh; Asgar Farahnaki; Gholam Reza Mesbahi; Mahsa Majzoobi; Nazanin Darabzadeh

Shiraz University

Abstract

Pectin is used as a gelling, texturizing and emulsifying agent in many foods. Sugar beet pulp is a good source of pectin, however due to its low molecular weight and poor gelling characteristic its uses in food industry are limited. In this research, pectin extracted from sugar beet pulp was cross-linked by phosphorus oxycholride at pH 11 to improve it functional properties. Rheological tests carried out revealed that modified pectin had a higher viscosity and greater intrinsic viscosity and molecular weight than native pectin confirming the cross-linking of pectin polymers. Ketchup sauces formulated using modified and native pectins were compared with the control sample without pectin. The results showed that the sample containing modified pectin had a higher consistency and a lower syneresis value compared to the native pectin.

Keywords: Pectin, Sugar beet pulp, Cross-linking, Viscosity, Functional properties