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Preparation and functional properties of soy hull pectin

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Journal of the American Oil Chemists' Society

Abstract

Soy hulls (400 g), a co-product of the soybean processing industry, were used as a source of pectin which was extracted by0.05 N hydrochloric acid and precipitated with alcohol. The effect of various ratios of hull to extraction solvent (1∶10, 1∶15, 1∶20, and 1∶25) on the yield and purity of soy hull pectin was measured. The soy hull pectin extracts contained 63.07 to 68.72% galacturonic acid at various hull/solvent ratios. The pectin yield increased from 7.68 to 13.73% as the hull/solvent ratio increased from 1∶10 to 1∶15. Changes in pectin yield for higher hull/solvent ratio were insignificant (16.31–13.28% for 1∶20–1∶25 ratio, respectively). The hull/extraction solvent ratio did not significantly affect the pectin content and degree of esterification. Diffuse reflectance Fourier transform infrared spectroscopy of soy hull pectin revealed a similar surface structure to commercial-and analytical-grade pectins. The solubility of soy hull pectins was independent of solvent extraction ratios and pH. Rheology studies showed that pectin solution viscosity increased as the ratio of extraction solvent to hull decreased.

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Authors and Affiliations

  1. Department of Food Science, University of Arkansas, 2650 N. Young Ave., 72704, Fayetteville, Arkansas

    M. A. Monsoor & A. Proctor

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  1. M. A. Monsoor
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  2. A. Proctor
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Correspondence to A. Proctor.

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Monsoor, M.A., Proctor, A. Preparation and functional properties of soy hull pectin. J Amer Oil Chem Soc 78, 709–713 (2001). https://doi.org/10.1007/s11746-001-0330-z

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  • DOI: https://doi.org/10.1007/s11746-001-0330-z

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