The Research on Structure,Extraction and Emulsifying Properties of Sugar Beet Pectin

Pectin is an acidic macromolecular polysaccharide which possesses gelling,emulsifying,thickening and stabilizing properties,hence it is widely used in food,medicine,chemical,textile and other industries. Beet pulp residue is the by-product of beet sugar processing which is rich in pectin polysaccharide; it could be a good source for extracting novel pectin. But many researches indicated that because of its low molecular weight and high acetylation content,sugar beet pectin has poor gelling property,however,it has good emulsifying property. Therefore,in this paper,the main factors that affect pectin functionality such as the structure,extraction methods and emulsifying properties of sugar beet pectin were reviewed by combining the available research achievements of sugar beet pectin within China and internationally,and finally,the development trends thereof were discussed,so as to provide references for further development and utilization of sugar beet pectin.