Structural features and water holding capacities of pressed potato fibre polysaccharides

• Published in: Carbohydrate polymers 2013-04, Vol.93 (2), p.589-596
• Main Authors: Ramaswamy, Urmila R., Kabel, Mirjam A., Schols, Henk A., Gruppen, Harry
• Format: Article
• Language: English
• Subjects: Alkalies - chemistry; Applied sciences; aspergillus-aculeatus; Biological and medical sciences; Biological Transport; Biomechanical Phenomena; Buffers; Cell Wall - chemistry; Cell wall polysaccharides; cell walls; cell-wall material; Chromatography, High Pressure Liquid - methods; conversion; Coumaric Acids - analysis; Dietary Fiber - analysis; Esterification; Exact sciences and technology; Extraction; feeds; Fibers and threads; Food industries; Forms of application and semi-finished materials; Fundamental and applied biological sciences. Psychology; galactans; Glucans - chemistry; Hot Temperature; methylation; Molecular Structure; nmr characterization; nonstarch polysaccharides; pectins; Pectins - chemistry; Polymer industry, paints, wood; Polysaccharides - chemistry; potatoes; Pressed potato fibre; purification; rhamnose; Rhamnose - chemistry; Solanum tuberosum - chemistry; solanum-tuberosum; Solubility; Species Specificity; Starch and starchy product industries; sugar-beet pulp; Technology of polymers; total soluble solids; uronic acids; Uronic Acids - chemistry; Water - chemistry; Water holding capacity; Xylans - chemistry; xyloglucan; xyloglucans
• ISSN: 0144-8617; 1879-1344
• DOI: 10.1016/j.carbpol.2012.12.057

► Polysaccharide interactions affect water holding capacity in pressed potato fibres. ► Modifications in interactions change water holding capacity. ► Interactions restored via hydration affect water holding capacity. ► Pectic galactans and xyloglucans could be important for interactions with water. Pressed potato fibre (PPF) has a high water holding capacity (WHC) affecting its processing as an animal feed. The aim of this study was to characterize cell wall polysaccharides (CWPs) in PPF and investigate their WHC. This was done via sequential extractions. Half of all CWPs were recovered in the hot buffer soluble solids extract as pectins (uronic acid and rhamnose) and galactans wherein most pectins (76%) from PPF were water soluble. Most likely, the network of CWPs is loosened during processing of potatoes. PPF showed a WHC of 7.4 expressed as the amount of water held per g of dry matter (mL/g). Reconstituting hot buffer soluble solids with buffer insoluble solids in water gave a WHC comparable to that of PPF. Removal of alkali soluble solids, which mainly comprised xyloglucans, lowered the WHC of the final residue. The results indicated that interactions between CWPs could affect the WHC of PPF.