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Rheological and Molecular Characterization of Modified Pectin from Sugar Beet Meal

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Özet

The pectin was produced from sugar beet pulp, one of the significant waste of sugar industry, at optimum conditions (pH, time and temperature). Then, the modification was carried out using pectinase. FT-IR (Fourier transform infrared spectroscopy) and HPLC (high performance liquid chromatography) analysis were performed to characterize the differences between modified and unmodified pectin. FT -IR analysis revealed the specific regions of pectin and 1600-1800 cm-1 bands. Galacturonic acid content was analyzed by HPLC. The obtained results revealed that the modified pectin had higher galacturonic acid content. In addition, flow properties of the modified pectin was also determined. The flow characteristics of modified pectin was observed to change.

Anahtar Kelimeler

sugar beet mealpectinmodificationrheologyoptimization
RDL Kalıcı Bağlantı (PID)
https://rdlopen.rawdatalibrary.net/r/bayburt/14462Resmi atıflarda kullanılan kalıcı adres
İndeks kayıtları
Web of ScienceWeb of Science
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Atıflar
WoS
1
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Tam Kayıt
AlanDeğerDil
dc.contributor.authorYilmaz, Mustafa Tahsin
dc.contributor.authorMuslu, Asli
dc.contributor.authorDertli, Enes
dc.contributor.authorToker, Omer Said
dc.date.accessioned2026-10-29T19:15:53.584817613Z
dc.date.available2026-10-29T19:15:53.584817613Z
dc.date.issued2016
dc.description.abstractThe pectin was produced from sugar beet pulp, one of the significant waste of sugar industry, at optimum conditions (pH, time and temperature). Then, the modification was carried out using pectinase. FT-IR (Fourier transform infrared spectroscopy) and HPLC (high performance liquid chromatography) analysis were performed to characterize the differences between modified and unmodified pectin. FT -IR analysis revealed the specific regions of pectin and 1600-1800 cm-1 bands. Galacturonic acid content was analyzed by HPLC. The obtained results revealed that the modified pectin had higher galacturonic acid content. In addition, flow properties of the modified pectin was also determined. The flow characteristics of modified pectin was observed to change.
dc.identifier.eissn2146-5894
dc.identifier.endpage20
dc.identifier.issn1302-7050
dc.identifier.issue2
dc.identifier.startpage10
dc.identifier.urihttps://rdlopen.rawdatalibrary.net/r/bayburt/14462
dc.identifier.volume13
dc.identifier.wosWOS:000453167900002
dc.language.isotr
dc.publisherUNIV NAMIK KEMAL
dc.relation.ispartofJOURNAL OF TEKIRDAG AGRICULTURE FACULTY-TEKIRDAG ZIRAAT FAKULTESI DERGISI
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectsugar beet meal
dc.subjectpectin
dc.subjectmodification
dc.subjectrheology
dc.subjectoptimization
dc.subject.classificationAgriculture, Multidisciplinary
dc.subject.classificationAgriculture
dc.titleRheological and Molecular Characterization of Modified Pectin from Sugar Beet Meal
dc.typeArticle
rdl.citation.wos1
rdl.oa.statusclosed
rdl.source.indexWOS
rdl.wos.indexEmerging Sources Citation Index (ESCI)