مجله علوم و صنایع غذایی ایران

مجله علوم و صنایع غذایی ایران

بررسی ویژگی های فیزیکی-شیمیایی و سینتیک استخراج پکتین از تفاله چغندر قند بومی ایران

نوع مقاله : مقاله پژوهشی

نویسندگان
1 گروه علوم و صنایع غذایی، دانشکده کشاورزی ، دانشگاه صنعتی اصفهان
2 گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه صنعتی اصفهان
3 گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه صنعتی اصفهان، اصفهان ایران
10.48311/fsct.2026.120169.83123
چکیده
پکتین یک هیدروکلوئید ارزشمند در صنعت غذا می‌باشد که ویژگی‌های آن تا حد زیادی به منبع آن وابسته است. به منظور شناخت ویژگی‌ها، خواص عملکردی و مدل‌های ریاضی استحصال پکتین، ضروری می‌باشد. بنابراین، این پژوهش بر شناسایی ویژگی‌های ذاتی و عملکردی پکتین استخراج شده از تفاله چغندر قند حاصل از کارخانه قند تمرکز دارد. در این پژوهش پکتین از تفاله چغندر قند بومی ایران در زمان‌های مختلف با حلال اسیدی استخراج گردید. ویژگی‌های پکتین شامل بازده، درجه استریفیکاسیون، درصد اسید گالاکتورونیک، وزن مولکولی وابسته به ویسکوزیته، سفتی ژل، شدت رنگ و ظرفیت نگهداری آب اندازه‌گیری شد. همچنین ضریب انتشار موثر و مدل‌های سینتیکی برای توصیف رفتار استخراج برازش گردید. نتایج نشان داد با افزایش زمان استخراج، بازده از 0/25± 8/10 درصد در 30 دقیقه به 0/20±13/05 درصد بعد از 120 دقیقه افزایش می‌یابد، اما خلوص از 1/50±74/65 به 0/20±45/65 درصد کاهش می‌یابد. نمونه حاصل در دسته پکتین‌های با متوکسیل‌بالا قرار گرفت. بیشترین وزن مولکولی (1/1±182/6 کیلودالتون) در ۳۰ دقیقه و بیشترین سفتی ژل (1/44± 31/63 گرم-نیرو) در ۶۰ دقیقه مشاهده شد، بدون تفاوت معنا‌دار بین این دو زمان (p<0.05). بیشترین شدت رنگ مربوط به ۱۲۰ دقیقه بود. ظرفیت نگهداری آب در زمان‌های ۳۰ و ۱۲۰ دقیقه به ترتیب 0/14±8/2 و0/07±8/3 (گرم/گرم) بالاتر از سایر زمان‌ها بود و مدل سینتیکی مرتبه دوم برازش مناسبی نشان داد. بر اساس تعیین ویژگی‌ها، پکتین استخراج شده در بازه زمانی۳۰-۶۰ دقیقه دارای بهترین ویژگی‌های کیفی شامل خلوص بالا، وزن مولکولی مناسب، قدرت ژل مطلوب، شدت رنگ قابل قبول و ظرفیت نگهداری آب مناسب می‌باشد.
کلیدواژه‌ها
موضوعات

عنوان مقاله English

Study on the Physicochemical Characteristics and Extraction Kinetics of Pectin Derived from Indigenous Iranian Sugar Beet Pulp

نویسندگان English

zeynab Shah Mansouri 1
Pouya Rezvani 2
Ali Forouhar 3
1 Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, .
2 Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology,
3 Department of Food Science and Technology,college of agriculture, Isfahan University of Technology, Isfahan
چکیده English

Pectin is a valuable hydrocolloid in the food industry,. Its properties are largely influenced by its source. Understanding the characteristics, functional properties, and mathematical models of extracting this important hydrocolloid is essential. Therefore, this study focuses on identifying the intrinsic and functional properties of pectin extracted from Sugar beet pulp obtained from a sugar factory. In this research, pectin was extracted from sugar beet pulp at different extraction times. The pectin characteristics measured included yield, degree of esterification, galacturonic acid content, viscosity-average molecular weight, gel strength, color intensity, and water-holding capacity. In addition, the effective diffusion coefficient and kinetic models were fitted to describe the extraction behavior. Evaluation of the properties of pectin showed that increasing extraction time resulted in an increase in yield from 8.1±0.25% at 30 minutes to 13.05±0.20% after 120 minutes, while purity decreased. The extracted sample was classified as high-methoxyl pectin. The highest molecular weight (182.6 ± 1.1 kDa) was observed at 30 minutes, and the highest gel strength (31.63 ± 1.44 g-force) was detected at 60 minutes. The lowest color intensity corresponded to the 90-minute extraction time, while the highest color intensity was observed at 120 minutes. Water-holding capacity at 30 and 120 minutes was 8.2± 0.14 and 8.35±0.07 g/g, respectively. The second-order kinetic model provided an appropriate fit. Based on the characterization results, pectin extracted within the 30–60-minute time range exhibited the best qualitative properties.

کلیدواژه‌ها English

Sugar Beet Pulp
Extraction Kinetics
Gel Strength
Molecular Weight
Time Optimization
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