Extraction of pectin from sugar beet pulp by enzymatic and ultrasound-assisted treatments

Extraction of pectin from sugar beet pulp using enzymatic treatment and ultrasonic pretreatment/enzymatic treatment as cleaner technologies, instead of acid hydrolysis was studied. Xylanase, cellulase, and their mixtures were used for the enzymatic treatment. The isolated pectin was characterized regarding chemical composition, yield, viscosity, and emulsification efficiency. The results showed that using mixed enzymes mixtures resulted significantly in higher yield than in case of using the enzymes separately. Good emulsification of oil-in-water mixture by the different extracted pectins could be obtained as no phase separation took place after storage at 4 degrees C for four weeks. Ultrasonic pretreatment remarkably increased the yield at the shorter enzymatic treatment time (1 and 2 h). The ultrasonic pretreatment time didn't noticeably affect chemical composition and emulsification properties of extracted pectin at the longest enzymatic treatment time (4 h) but had moderate effect on chemical composition at the shortest enzymatic treatment time (1 hour).