Pektingewinnung aus Kartoffelpülpe und ihre mögliche Bedeutung für die Kartoffelstärkeindustrie

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Abstract
The winning of pectin from potato pulp and its possible importance for the potato starch industrie. The present paper shows the winning of pectin or pectin‐starch fraction from the relativly worthless potato starch pulp wich is a byproduct of starch production from potato. This pectin can be utilized in the food and technical industrie. For the winning of potato pectin the optimal conditions are: pH 3,3, pressure 2 atü and temp. 134 °C for 1 h. During the reaction a partialy spliting of the undesirable acetylgroups occurs. A less contaminated pectin with starch can by yielded when the hydrolyses is carried out under gentle conditions, normal pressure, pH 3,0 and temp. max. 60 °C through 10 h.

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