Preparation of soy hull pectin

Soy hull, a co-product of soybean processing, was investigated as a source of pectin. Pectin content of soy hull extracts expressed as percent galacturonic acid content, varied from 76.7% to 88.3%. Enzymatic pretreatment of soy hulls increased content of alkali soluble pectins. X-ray diffraction patterns of soy hull pectins were similar to those of commercial citrus pectin; however, enzymatic pretreatment increased X-ray diffraction intensities corresponding to interatomic distances of 17.5, 7.5, 4.3, 3.0, 2.9. and 2.7 Angstrom. Fourier transform infrared spectroscopy of soy hull pectins revealed differences in the region between 1800 and 1600 cm(-1). Size exclusion high performance liquid chromatography was useful in identifying soy hull pectins. (C) 1999 Elsevier Science Ltd. All rights reserved.