Abstract:

The pectin from potato pulp(PPP) was extracted by using water, acidic and acidic assisted microwave procedure on the basis of single factor experiment and further precipitated by saturated aluminum sulfate. The differences between citrus peel pectin (CPP)and PPP extracted by the three different extracting procedures were studied by measuring their appearance, pH, viscosity, drying loss weight, ashes, insoluble hydrochloric acidic compound, degree of esterification, content of total galacturonic acid and gelling strength. The results showed that PPP extracted by acidic method and acidic assisted microwave method was of low-methoxyl pectin, and PPP extracted by water method was of high-methoxyl pectin. Gel strength and viscosity of PPP were lower than CPP and the molecular weight peak is about 41000 D.

Key words: potato pulp, pectin, extraction procedure, properties