Cultivar/Location and Processing Methods Affect Yield and Quality of Sunflower Pectin

K. C. CHANG, N. DHURANDHAR, X. YOU, A. MIYAMOTO

Research output: Contribution to journalArticlepeer-review

26 Scopus citations

Abstract

The influence of cultivar/location of sunflower and grinding, blanching, water washing, and re‐extraction of sunflower head residues were studied for yield and quality of pectin. Sunflower head residues from seven varieties/locations were used. The Interstate cultivar from Ardock (North Dakota) and Agri‐Pro from Canington (North Dakota) had highest yields (9.14–9.47%). Galacturonic acid content of the pectin did not differ significantly among cultivars. Grinding sunflower heads to particle size <60 mesh did not increase yield or quality of pectin. Peroxidase in head residues was completely inactivated after heat treatment at 75°C for 15 min. Higher shear blending did not increase yield, but decreased molecular mass and firmness of pectin gels. Extracting pectin twice yielded a total 13–14% pectin without lowering pectin quality.

Original languageEnglish
Pages (from-to)602-605
Number of pages4
JournalJournal of food science
Volume59
Issue number3
DOIs
StatePublished - May 1994

Keywords

  • cultivar peroxidase
  • extraction
  • pectin
  • sunflower head

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