Process for selective extraction of pectins from plant material by differential pH

• Published in: Carbohydrate polymers Vol. 43; no. 4; pp. 337 - 342
• Main Authors: Joye, D.D, Luzio, G.A
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.12.2000; Elsevier Science
• Subjects: Applied sciences; Biological and medical sciences; Calcium-sensitive pectin extraction; Differential pH; Exact sciences and technology; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; Natural polymers; Physicochemistry of polymers; Selective extraction; Starch and polysaccharides; Selective extraction; Differential pH; Calcium-sensitive pectin extraction; Fruit by product; Citrus fruit; pH; Pectin; Selectivity; Experimental study; Solvent extraction; Optimization; Operating conditions
• ISSN: 0144-8617; 1879-1344
• DOI: 10.1016/S0144-8617(00)00191-0

Extraction of natural hydrocolloid carbohydrate polymers, such as pectin, from plant matter is accomplished at somewhat elevated temperature and controlled conditions of acidity/alkalinity. In many cases the plant material contains a variety of different extractables, including non-polymeric carbohydrates (sugars) in addition to the pectins. Very recently two different kinds of pectin, a calcium-sensitive pectin (CSP) and a non-calcium-sensitive pectin (NCSP), have become interesting commercially. What is described in this work is a process to selectively extract NCSP and CSP by varying the pH of the extracting solution. In a first extraction with acidic aqueous solution, a pH between 3.0 and 3.3 without addition of polyvalent salt is sufficient to extract NCSP pectin. A second extraction under stronger acid conditions (pH of about 2.0) is sufficient to extract the remaining pectin, which is primarily CSP.