Sunflower Head Residue Pectin Extraction as Affected by Physical Conditions

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

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17 Scopus citations

Abstract

Effects of extraction pH, temperature, and time on yield and quality of pectin from sunflower heads (Interstate cultivar) were investigated. The low‐methoxyl pectin was extracted, using 0.75% sodium hexametaphosphate at pH 3, 4, and 5 and at 75, 85, and 95°for 20, 40, and 60 min, respectively. Yield, molecular mass, and firmness of jellies of the pectins were determined. Three‐way statistical analysis on yield, molecular mass and gel firmness showed strong interactions among pH, temperature and time. Highest yields were obtained at pH 5, 95°for 20 min and pH 4, 85°for 40 min. Pectin extracted for 40 min at pH 3 and 4 and at 85°and 75°C, respectively, had the highest molecular mass. Gel firmness of sunflower pectin prepared at pH 5.4 was higher than that of a commercial citrus pectin.

Original languageEnglish
Pages (from-to)1207-1210
Number of pages4
JournalJournal of food science
Volume59
Issue number6
DOIs
StatePublished - Nov 1994

Keywords

  • gel firmness
  • low methoxyl
  • pectin extraction
  • sunflower head

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