Understanding the influence of processing conditions on the extraction of rhamnogalacturonan-I “hairy” pectin from sugar beet pulp
(2019)
Journal Article
Mao, Y., Lei, R., Ryan, J., Arrutia Rodriguez, F., Rastall, B., Chatzifragkou, A., Winkworth-Smith, C., Harding, S. E., Ibbett, R., & Binner, E. (2019). Understanding the influence of processing conditions on the extraction of rhamnogalacturonan-I “hairy” pectin from sugar beet pulp. Food Chemistry: X, 2, Article 100026. https://doi.org/10.1016/j.fochx.2019.100026
Sugar beet pectin is rich in rhamnogalacturonan-I (RG-I) region, which is a potential source of prebiotics. RG-I pectin cannot be extracted the same way as commercial homogalacturan-rich pectin using hot acid. Therefore, this study has explored sever... Read More about Understanding the influence of processing conditions on the extraction of rhamnogalacturonan-I “hairy” pectin from sugar beet pulp.