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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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Published in: | Sustainability 2021-10, Vol.13 (19), p.10723 |
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description | 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. |
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(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.</description><identifier>ISSN: 2071-1050</identifier><identifier>EISSN: 2071-1050</identifier><identifier>DOI: 10.3390/su131910723</identifier><language>eng</language><publisher>Basel: MDPI AG</publisher><subject>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</subject><ispartof>Sustainability, 2021-10, Vol.13 (19), p.10723</ispartof><rights>2021 by the authors. Licensee MDPI, Basel, Switzerland. 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(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.</description><subject>Arabinose</subject><subject>Biofuels</subject><subject>Chains</subject><subject>Conformation</subject><subject>Crosslinking</subject><subject>Cultivars</subject><subject>Deserts</subject><subject>Esterification</subject><subject>Ethanol</subject><subject>Ferulic acid</subject><subject>Galactose</subject><subject>Gels</subject><subject>Industrial wastes</subject><subject>Isomers</subject><subject>Laccase</subject><subject>Macromolecules</subject><subject>Mannose</subject><subject>Molecular conformation</subject><subject>Pectin</subject><subject>Scanning electron microscopy</subject><subject>Sea level</subject><subject>Sugar</subject><subject>Sugar beets</subject><issn>2071-1050</issn><issn>2071-1050</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><sourceid>PIMPY</sourceid><recordid>eNpNkMFOAjEQhhujiQQ5-QJNPArabumWehMCaIKRBD1vSjsLJcsW224i3nxzu8EDc5mZzDf_ZH6Ebil5YEySx9BQRiUlImMXqJMRQQeUcHJ5Vl-jXgg7koK1aN5BvzPwTaUiGLwEHW0dcOndHq-ajfJ4DBDx2DqIW1W7Cq9cZU14wtPv6FWiXd3Hb0qnBVeBTjoeT7aqHYG3IVod-ljVBk_rn-NepR7PoapsvcFL7w7go4Vwg65KVQXo_ecu-pxNPyYvg8X7_HXyvBjoTI7iACDXjJJcE-CUESOlEVpILXU-MsMccrMWWXpM8XJNBMsl1SB5JgynQ05Kzrro7qR78O6rgRCLnWt8nU4WGR8ldyQXLXV_otJTIXgoi4O3e-WPBSVFa3NxZjP7A0xScJA</recordid><startdate>20211001</startdate><enddate>20211001</enddate><creator>Ohlmaier-Delgadillo, Federico</creator><creator>Carvajal-Millan, Elizabeth</creator><creator>López-Franco, Yolanda L.</creator><creator>Islas-Osuna, Maria A.</creator><creator>Lara-Espinoza, Claudia</creator><creator>Marquez-Escalante, Jorge A.</creator><creator>Sanchez-Villegas, Jose Alfonso</creator><creator>Rascon-Chu, Agustín</creator><general>MDPI AG</general><scope>AAYXX</scope><scope>CITATION</scope><scope>4U-</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><orcidid>https://orcid.org/0000-0002-2341-9977</orcidid><orcidid>https://orcid.org/0000-0003-2759-0525</orcidid><orcidid>https://orcid.org/0000-0003-4390-7457</orcidid><orcidid>https://orcid.org/0000-0002-3934-4578</orcidid><orcidid>https://orcid.org/0000-0002-7170-3366</orcidid><orcidid>https://orcid.org/0000-0003-1789-1375</orcidid></search><sort><creationdate>20211001</creationdate><title>Ferulated Pectins from Sugar Beet Bioethanol Solids: Extraction, Macromolecular Characteristics, and Enzymatic Gelling Properties</title><author>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</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c298t-ee6c3106c0e5130d99d7c79c9c68d46e6db72000a5fb073691ce9527d51450f53</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Arabinose</topic><topic>Biofuels</topic><topic>Chains</topic><topic>Conformation</topic><topic>Crosslinking</topic><topic>Cultivars</topic><topic>Deserts</topic><topic>Esterification</topic><topic>Ethanol</topic><topic>Ferulic acid</topic><topic>Galactose</topic><topic>Gels</topic><topic>Industrial wastes</topic><topic>Isomers</topic><topic>Laccase</topic><topic>Macromolecules</topic><topic>Mannose</topic><topic>Molecular conformation</topic><topic>Pectin</topic><topic>Scanning electron microscopy</topic><topic>Sea level</topic><topic>Sugar</topic><topic>Sugar beets</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Ohlmaier-Delgadillo, Federico</creatorcontrib><creatorcontrib>Carvajal-Millan, Elizabeth</creatorcontrib><creatorcontrib>López-Franco, Yolanda L.</creatorcontrib><creatorcontrib>Islas-Osuna, Maria A.</creatorcontrib><creatorcontrib>Lara-Espinoza, Claudia</creatorcontrib><creatorcontrib>Marquez-Escalante, Jorge A.</creatorcontrib><creatorcontrib>Sanchez-Villegas, Jose Alfonso</creatorcontrib><creatorcontrib>Rascon-Chu, Agustín</creatorcontrib><collection>CrossRef</collection><collection>University Readers</collection><collection>ProQuest Central (Alumni)</collection><collection>ProQuest Central</collection><collection>ProQuest Central Essentials</collection><collection>AUTh Library subscriptions: ProQuest Central</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central</collection><collection>Publicly Available Content Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><jtitle>Sustainability</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Ohlmaier-Delgadillo, Federico</au><au>Carvajal-Millan, Elizabeth</au><au>López-Franco, Yolanda L.</au><au>Islas-Osuna, Maria A.</au><au>Lara-Espinoza, Claudia</au><au>Marquez-Escalante, Jorge A.</au><au>Sanchez-Villegas, Jose Alfonso</au><au>Rascon-Chu, Agustín</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Ferulated Pectins from Sugar Beet Bioethanol Solids: Extraction, Macromolecular Characteristics, and Enzymatic Gelling Properties</atitle><jtitle>Sustainability</jtitle><date>2021-10-01</date><risdate>2021</risdate><volume>13</volume><issue>19</issue><spage>10723</spage><pages>10723-</pages><issn>2071-1050</issn><eissn>2071-1050</eissn><abstract>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. 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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 |
title | Ferulated Pectins from Sugar Beet Bioethanol Solids: Extraction, Macromolecular Characteristics, and Enzymatic Gelling Properties |
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