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

Author

Listed:
  • Federico Ohlmaier-Delgadillo

    (Research Center for Food and Development, CIAD, A.C., Carretera Gustavo Enrique Astiazaran Rosas, No. 46, Col. La Victoria, Hermosillo 83304, Sonora, Mexico)

  • Elizabeth Carvajal-Millan

    (Research Center for Food and Development, CIAD, A.C., Carretera Gustavo Enrique Astiazaran Rosas, No. 46, Col. La Victoria, Hermosillo 83304, Sonora, Mexico)

  • Yolanda L. López-Franco

    (Research Center for Food and Development, CIAD, A.C., Carretera Gustavo Enrique Astiazaran Rosas, No. 46, Col. La Victoria, Hermosillo 83304, Sonora, Mexico)

  • Maria A. Islas-Osuna

    (Research Center for Food and Development, CIAD, A.C., Carretera Gustavo Enrique Astiazaran Rosas, No. 46, Col. La Victoria, Hermosillo 83304, Sonora, Mexico)

  • Claudia Lara-Espinoza

    (Research Center for Food and Development, CIAD, A.C., Carretera Gustavo Enrique Astiazaran Rosas, No. 46, Col. La Victoria, Hermosillo 83304, Sonora, Mexico)

  • Jorge A. Marquez-Escalante

    (Research Center for Food and Development, CIAD, A.C., Carretera Gustavo Enrique Astiazaran Rosas, No. 46, Col. La Victoria, Hermosillo 83304, Sonora, Mexico)

  • Jose Alfonso Sanchez-Villegas

    (Research Center for Food and Development, CIAD, A.C., Carretera Gustavo Enrique Astiazaran Rosas, No. 46, Col. La Victoria, Hermosillo 83304, Sonora, Mexico)

  • Agustín Rascon-Chu

    (Research Center for Food and Development, CIAD, A.C., Carretera Gustavo Enrique Astiazaran Rosas, No. 46, Col. La Victoria, Hermosillo 83304, Sonora, Mexico)

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. 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.

Suggested Citation

  • Federico Ohlmaier-Delgadillo & Elizabeth Carvajal-Millan & Yolanda L. López-Franco & Maria A. Islas-Osuna & Claudia Lara-Espinoza & Jorge A. Marquez-Escalante & Jose Alfonso Sanchez-Villegas & Agustín, 2021. "Ferulated Pectins from Sugar Beet Bioethanol Solids: Extraction, Macromolecular Characteristics, and Enzymatic Gelling Properties," Sustainability, MDPI, vol. 13(19), pages 1-19, September.
    • Handle: RePEc:gam:jsusta:v:13:y:2021:i:19:p:10723-:d:644354
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