Effect of Heat Treatment on Dilute Solution Properties of Sugar Beet Pectin

Authors

  • Kazi S Rahman Department of Physics, University of Dhaka, Dhaka-1000,
  • Khandker S Hossain Department of Physics, University of Dhaka, Dhaka-1000,
  • A Takada Institute for Materials Chemistry and Engineering, Kyushu University, Fukuoka 816-8580,
  • Y Takahashi Institute for Materials Chemistry and Engineering, Kyushu University, Fukuoka 816-8580,
  • K Nishinari Graduate School of Human Life Science, Osaka City University, Osaka,

DOI:

https://doi.org/10.3329/dujs.v61i1.15107

Abstract

Beet Pectin (SBP) polysaccharide. Aqueous solution properties of these samples have been studied using Ubbelohde capillary viscometer in the dilute regime. Intrinsic viscosity [?] was estimated for different SBP solution samples prepared from heat-treated SBP powdered samples with different heating time. Results suggest that heat treatment has a significant effect on solution behavior of SBP samples. Intrinsic viscosities decreased with increasing heating time indicating that heat-treated SBP molecules are compact than the untreated one and the compactness increases with increasing heating time at 80°C. The intrinsic viscosities of these samples were plotted as a function of the corresponding molecular weight of the samples and can be expressed by a power law. The power law exponent was estimated as 1.4 indicating that pectin molecules takes the conformation of stiff polymer chains in dilute solution.

Dhaka Univ. J. Sci. 61(1): 117-123, 2013 (January)

DOI: http://dx.doi.org/10.3329/dujs.v61i1.15107

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Published

2013-05-27

How to Cite

Rahman, K. S., Hossain, K. S., Takada, A., Takahashi, Y., & Nishinari, K. (2013). Effect of Heat Treatment on Dilute Solution Properties of Sugar Beet Pectin. Dhaka University Journal of Science, 61(1), 117–123. https://doi.org/10.3329/dujs.v61i1.15107

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