Large-scale extraction of rhamnogalacturonan I from industrial potato waste

• Published in: Food chemistry 2012-04, Vol.131 (4), p.1207-1216
• Main Authors: Byg, Inge, Diaz, Jerome, Øgendal, Lars Holm, Harholt, Jesper, Jørgensen, Bodil, Rolin, Claus, Svava, Rikke, Ulvskov, Peter
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Enzymatic extraction; Food engineering; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; General aspects; Pectin; Polygalacturonase; Potato; Rhamnogalacturonan I; Solanum tuberosum
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2011.09.106

► RG I is extracted in large quantity from potato waste products using pure enzymes. ► RG I extracted by large scale is comparable to RG I extracted in laboratory. ► The RG I is presumed native and intact in structure and monosaccharide composition. ► There are many possibilities for tailoring RG I to specific functionalities. Potato pulp is rich in dietary fibres and is an underutilised material produced in large quantities by the potato starch factories. Potato fibres are especially rich in rhamnogalacturonan I (RG I). RG I is a pectic polysaccharide with a high degree of branching and until now undegraded RG I has only been extracted in small amounts limiting the application possibilities for RG I. The present paper describes a large-scale extraction process providing large quantities of undegraded RG I readily available. The extraction process includes enzymatic starch removal using purified Termamyl, enzymatic RG I solubilisation using a highly purified polygalacturonase, and finally purification using depth filtration and ultrafiltration. The extracted RG I has a high molecular weight and a monosaccharide composition comparable to RG I extracted by analytical extraction procedures. The large amount of RG I available by the presented method allows for thorough structure–function analyses and tailoring of RG I to specific functionalities.