Abstract: The effects of salt-extraction (STE), acid-treated extraction (ATE), and enzyme-treated extraction (ETE) on the antioxidant activities and characteristics of pectin from potato residue were investigated in this study.Among different methods, the extraction rate of pectin from STE was the highest.And the results of rheological properties showed that ATE pectin had the highest initial viscosity.The STE pectin showed smooth and dense block structure, and ETE pectin exhibited an irregular fold shape;meanwhile, the ATE pectin showed a cotton wadding sheet shape, as observed by scanning electron microscopy (SEM).The surface structure of the ATE pectin was softer than the other two.The monosaccharide composition of the three pectins was different.The pectin of ATE was mainly composed of glucose, galactose, arabinose and a small amount of rhamnose and xylose;the main monosaccharide groups of ETE pectin were glucose and galactose, and STE pectin mainly consisted of glucose, galactose and arabinose.The ATE pectin had the largest molecular weight (51 481 Da), reduced by the order of the ETE pectin (14 593 Da) and STE pectin (11 669 Da).The antioxidant properties showed that ATE pectin showed higher DPPH scavenging ability, and STE had higher scavenging capacity of hydroxyl radical and superoxide anion.
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2021, Vol. 47 
