Studies On The Extaction And Properties Of Dietary Fiber From Sugar Beet Pulp

In order to make full use of resources, develop local advantageous resources, optimizeprocess, conserve energy and reduce emission, this paper studies the extraction of dietaryfiber from sugar beet pulp, selects the best conditions of extracting soluble dietary fiber-pectinand insoluble dietary fiber. Furthermore, this paper also discusses the nature of dietary fiber,providing the theory basis for it to use in food industry, then providing a technical guidanceand theoretical support for comprehensive development and utilization of beet pulp.The main research contents and conclusions are as follows:1. Study on the processing technique in extracting pectin from sugar beet pulp by acidextraction and alcohol precipitationPectin was extracted from waste meal, pressure meal and grain pulp using an acidextraction and alcohol precipitation technique. The processes were optimizated with theextraction rate as index. The results were as follows: the optimal conditions for the wastemeal were ascertained: solid-to-liquid ratio1:30, temperature 90℃, pH 1.0 and time 3.5h. Theoptimal conditions for the pressure meal were ascertained: solid-to-liquid ratio1:20,temperature 90℃, pH 1.0 and time 3.5h. The optimal conditions for the grain pulp wereascertained: solid-to-liquid ratio1:20, temperature 90℃, pH 1.0 and time 4h.2. Study on the processing technique in enzymatic deproteinization for purifing insolubledietary fiberThe enzymatic deproteinization process was used to purify sugar beet pulp insolubledietary fiber. The optimal conditions were ascertained: time 60min, liquid-to-solid ratio 13:1ml/g, temperature 65℃, concentration of enzyme 0.22% and pH 6.8. In the best conditions,the ratio of deproteinization was 67.42%.3. Study on the physical properties of beet pulp dietary fiberAfter alcohol precipitation pectin extract was divided into three layers, the clear solutionin the middle layer was the mixture of hydrochloric acid and ethanol. With analysis of highperformance liquid chromatography, it was concluded that the epipelagic and lower flocfloccules were both pectin, and the quality of epipelagic pectin was much superior; the qualityof the pressure meal epipelagic pectin was better than the grain pulp epipelagic pectin, and thequality of the grain pulp lower pectin was better than the pressure meal lower pectin.Research results of rheological properties on beet pulp pectin solution showed that thistype of pectin solution is a non-Newtonian fluid, and with the solution concentrationincreasing, the apparent viscosity increases. Research on Rheological properties of pectin on the pressure meal, the upper pectin on t, the lower pectin on he pressure meal, pectin on grainpulp pectin, the upper pectin on grain pulp pectin, and the lower pectin on grain pulp pectinshows that the upper pectin has the maximum viscosity value, the viscosity value of totalpectin is center, the lower pectin has the minimum viscosity value.The microstructure of pectin was determined by electron microscopy to scan.The beetpulp's microstructure was relatively compact before extracting pectin, the major componentof it was dietary fiber; after extracting pectin, there were many holes formed, the mainconstituent was insoluble dietary fiber; before and after insoluble dietary fiber was purifiedwith enzymatic deproteinization process, the microstructure of it was virtually no change.4. Establishment of production flow of beet pulp dietary fiberAccording to the experimental results, combined with some empirical data of XinjiangLvxiang Sugar Co., Ltd., and the relevant books and literature, the fundamental productionflow of beet pulp dietary fiber was established.