2013•Science and Technology of Food IndustryRequires access
Study on purification of sweet potato pectin
Yuanzhao Li
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Abstract
Sweet potato pectin was decolorizated with activated carbon,diatomite,ultrafiltration and ion exchange resin. The protein was hydrolyzed by protease. The result showed that better decolorization conditions were: activated carbon dosage 2.0%,temperature 50℃,time 40min. The reflux rate was 85% to 92% with ultrafiltration membrane decolorization. The process was simple and of low cost. The other small molecule was also removed during this process. It was also suitable for industrial continuous production.