Investigation into Some Parameters Affecting Pectin Gel Quality

In this research, gel production from the extracted pectin gel of shahroud sugar beet pulp has been investigated. The pectin extractions were performed in a cold alkaline solution and a hot acid solution, respectively. The effects of different parameters, such as percent of sugar, pectin concentration, calcium content and quantity of peroxidase enzyme, hardness and content of water absorbed by the gel, were studied. Optimum conditions for production of favorable gel, from extracted pectin in this research are, as follows: Percent of sugar (glucose): 15%, peroxidase enzyme content: (pectin unit) 170 pu/g of pectin, pectin concentration (if only gel water uptake is important): 10%, pectin content (if only strength and hardness of gel are important): 15%, calcium content (if only gel water uptake is important): 60 mg CaCl_2/g of pectin and calcium content (if only gel uptake strength is important): 80 mg CaCl_2/g of pectin. Simultaneous application of peroxidase enzyme and hydrogen peroxide as oxidizing agents, besides calcium, glucose and suitable content of LM (Low Methoxyl) pectin, resulted in interesting properties and a decrease in gel formation time from ``5 minutes - 24 hours'', to ``15 - 20 seconds'' and a favorable increase in gel strength.