Effect of Extraction Conditions on Quality of Pectin Extracted from Irradiated Sugar Beet Pulp

Pectin is used in a number of foods as a gelling agent, thickener, texturizer, emulsifier and stabilizer. Sugar-beet pulp, the residue from sugar industry, is a rich source of pectin. Beet pulp pectin was extracted by using acids under various conditions from ph and temperatures but this method has problems such as pollution and hydrolysis. In this study we avoid these problems by using enzymic pectin (bio extraction). In this method we used different microorganisms tested for their ability to produce proto pectin-solubilizing enzymes. Bacillus subtilis and Pichia polymorphia. Chemical components of the extracted pectin were determined and compared, and study the quality of pectin under different conditions of ph, period of incubation and age of inoculum, also the quantity of pectin extracted by incubation with Bacillus, and Pichia were study. The results show that the best conditions were at ph 6, at the optimum period incubation 8-16 h and 24 h age of inoculum. The best yield of pectin obtained by Pichia polymorphia without Bacillus subtilis