Three pectin preparations were isolated from fresh sugar beet pulp during the 150 minutes of extraction, at pH values of 1, 3.5 and 8.5. CaSO4 precipitant was added to 100 cm3 of 0.1% (wt) solution of pectin. Studies were performed with 9 different concentrations of CaSO4 solution (50-450 mg dm-3) with the addition of a cationic polyelectrolyte (cationic PAM) in concentrations of 3 and 5 mg dm-3. The efficiency of pectin precipitation was monitored by measuring the zeta potential of pectin preparations. Optimal amounts of precipitant CaSO4, without the use of a cationic polyelectrolyte, were as follows: 490-678 mg CaSO4/g pectin. After the use of a cationic polyelectrolyte, the optimal amounts of CaSO4 were smaller (353-512 mg/g pectin). These quantities are significantly lower than the average amount of CaO used in the conventional clarification process of sugar beet juice (about 9 g/g pectin of sugar beet juice). [Projekat Ministarstva nauke Republike Srbije, br. TR -31055]
展开▼
机译：在提取的150分钟内，从新鲜甜菜果浆中分离出三种果胶制剂，pH值为1、3.5和8.5。将CaSO4沉淀剂添加到100 cm3的0.1％（wt）果胶溶液中。用9种不同浓度的CaSO4溶液（50-450 mg dm-3）进行了研究，并添加了3和5 mg dm-3的阳离子聚电解质（阳离子PAM）。通过测量果胶制品的ζ电位来监测果胶沉淀的效率。不使用阳离子聚电解质的最佳沉淀剂CaSO4如下：490-678 mg CaSO4 / g果胶。使用阳离子聚电解质后，最佳的CaSO4量较小（353-512 mg / g果胶）。这些量显着低于甜菜汁常规澄清过程中所用的CaO平均量（甜菜汁果胶约9 g / g）。 [Projekat Ministarstva nauke Republike Srbije，br。 TR -31055]
展开▼
