中文摘要：

以甜菜粕为原料，采用酸提醇析法提取甜菜果胶，对所得甜菜果胶的成分进行简单分析测定，并将甜菜果胶与乳清分离蛋白（WPI）的乳化性进行对比。结果表明，在pH值1，料液比1∶30，90℃水浴4 h，离心后上清液调pH值至3.5，加入95%乙醇至体积分数为60%，冷冻干燥条件下果胶提取率约为22%。其中阿魏酸、半乳糖醛酸、总糖、蛋白质含量分别为2.7%，71.6%，21.6%，3.7%，酯化度为77.6%。与WPI相比，甜菜果胶乳液对高温、低pH值、相对低Ca2＋浓度、较长贮藏时间均具有良好稳定性。

英文摘要：

Beet pectin is extracted from beet pulp by acid extraction and alcohol precipitation method. The contents in pectin components are investigated, and the emulsification properties of beet pectin and whey protein isolate （WPI） is compared. According to the results, the yields of extracted pectin is 22%under freeze drying condition after the extraction procedure： pH is 1, the proportion between beet pulp and liquid is 1∶30, water bath for 4 hours at 90 ℃, and adjusted the pH of the supernatant to 3.5 after filtration and centrifugal sedimentation, then added 95% ethyl alcohol till its volume fraction reached 60%. The contents of ferulic acid, galacturonic acid, total sugar and protein is 2.7%, 71.6%, 21.6%, 3.7%, respectively. The esterification degree is 77.6%. The results indicate that beet pectin emulsion has favorable stability to resist high temperature, pH, Ca2＋and storage time, as compared to WPI.