Title: Optimisation of pectin extraction from sweet potato (Ipomoea batatas, Convolvulaceae) residues with disodium phosphate solution by response surface method
Abstract: Disodium phosphate solution was used for extracting pectin from sweet potato residues, and response surface methodology was adopted to optimise the effects of extraction parameters on the pectin yield (%, w/w). The independent variables were liquid/solid ratio, extraction time (h), extraction temperature (°C) and solution pH. The optimal conditions were determined, and 3-D response surface plot was plotted from the mathematical models. The results indicated that all four factors significantly affected the pectin yield in the following order: solution pH > extraction time > extraction temperature > liquid/solid ratio. The selected optimal extraction conditions were liquid/solid ratio 20:1, extraction time 3.3 h, extraction temperature 66 °C and solution pH 7.9. These conditions yielded about 10.24% of pectin vs. 10.27% for the predicted value. The degree of esterification and gel strength of extracted pectin with disodium phosphate solution in the optimised condition were 11.2% and 115.6 g, respectively.
Publication Year: 2011
Publication Date: 2011-08-05
Language: en
Type: article
Indexed In: ['crossref']
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Cited By Count: 29
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