Ferulated Pectins from Sugar Beet Bioethanol Solids: Extraction, Macromolecular Characteristics, and Enzymatic Gelling Properties

Pectin from sugar beet (Beta vulgaris L.) (SBP) was extracted from a sugar beet waste (SBW) registering a 4.4% (w/w) yield. SBP presented a weight-average molar mass of 459 kDa, galacturonic acid content of 52.2%, and a low esterification degree (30%). The macromolecular characteristics of SBP revea...

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Bibliographic Details
Published in:Sustainability 2021-10, Vol.13 (19), p.10723
Main Authors: Ohlmaier-Delgadillo, Federico, Carvajal-Millan, Elizabeth, López-Franco, Yolanda L., Islas-Osuna, Maria A., Lara-Espinoza, Claudia, Marquez-Escalante, Jorge A., Sanchez-Villegas, Jose Alfonso, Rascon-Chu, Agustín
Format: Article
Language:English
Subjects:
Arabinose
Biofuels
Chains
Conformation
Crosslinking
Cultivars
Deserts
Esterification
Ethanol
Ferulic acid
Galactose
Gels
Industrial wastes
Isomers
Laccase
Macromolecules
Mannose
Molecular conformation
Pectin
Scanning electron microscopy
Sea level
Sugar
Sugar beets
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Summary:Pectin from sugar beet (Beta vulgaris L.) (SBP) was extracted from a sugar beet waste (SBW) registering a 4.4% (w/w) yield. SBP presented a weight-average molar mass of 459 kDa, galacturonic acid content of 52.2%, and a low esterification degree (30%). The macromolecular characteristics of SBP revealed a flexible and extended coil chain conformation. The main neutral sugars in SBP were galactose (20.7%), mannose (5.0%), and arabinose (3.60%) while ferulic acid (FA) content was 2.1 µg·mg−1 sample. FA remained in the SBP chain mainly in RG I region even after suffering both, industrial processing and harsh weathering conditions. Consequently, SBP formed covalent gels induced by laccase. Covalent cross-linking content (dimers and trimer of FA) was 0.97 mg·g−1 SBP. The 8-5′, 5-5′, and 8-O-4′ dimers of FA isomers proportions were 75, 17, and 8%, respectively. SBP gels at 4% (w/v ) registered storage (G′) and loss (G″) moduli final values of 44 and 0.66 Pa, respectively. SBP gels were soft and adhesive according to texture profile analysis. Scanning electron microscopy analysis of SBP lyophilized gels revealed an imperfect honeycomb-like structure with 4.5 ± 1.4 µm average cavities diameter.
ISSN:2071-1050
2071-1050
DOI:10.3390/su131910723