Optimization of calcium pectinate gel production from high methoxyl pectin

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Abstract
BACKGROUND: Calcium pectinate (CaP) gel is traditionally prepared by de‐esterifying high methoxyl pectin (HMP) to low methoxyl pectin (LMP), followed by gelation with calcium. To save both time and cost in the production of CaP gel, an alternative method was developed by the addition of CaCl2 to HMP at alkaline pH. To optimize the production, response surface methodology (RSM) was used to investigate the effects of temperature (30–50 °C), time (20–40 min) and pH (8–10) on yield, calcium content of the CaP gel and the degree of esterification (DE) of pectin following decalcification of CaP (DC‐pectin).RESULTS: The linear term for pH had a significant effect (P < 0.01) on all three responses, whereas interaction effects were not significant (P > 0.01), except on the calcium content (P < 0.01). The optimized process conditions (temperature, time and pH) to obtain maximum CaP‐HMP gel yield (88.83%) were 50 °C, 40 min and pH 9.6, and for the highest calcium content (97.23 mg g–1) they were 40 °C, 30 min and pH 9.7. DC‐pectin was a typical LMP with DE varying from 26.92% to 50.33%. The DE of DC‐pectin could be predicted by a model that proved significant (R2 = 0.9888).CONCLUSION: The optimum conditions were established to produce CaP gels from HMP with high yield and calcium content. Also, LMP with predictable DE can be produced following a significant model. This study provides new insights into the production and application of CaP gel. © 2021 Society of Chemical Industry.
Funding Information
  • Natural Science Foundation of Guangdong Province (2018030310364)

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