Skip to main content

Research Repository

Advanced Search

Understanding the influence of processing conditions on the extraction of rhamnogalacturonan-I “hairy” pectin from sugar beet pulp

Mao, Yujie; Lei, Rui; Ryan, John; Arrutia Rodriguez, Fatima; Rastall, Bob; Chatzifragkou, Afroditi; Winkworth-Smith, Charles; Harding, Stephen E.; Ibbett, Roger; Binner, Eleanor

Understanding the influence of processing conditions on the extraction of rhamnogalacturonan-I “hairy” pectin from sugar beet pulp Thumbnail


Authors

Yujie Mao

Rui Lei

John Ryan

Fatima Arrutia Rodriguez

Bob Rastall

Afroditi Chatzifragkou

Charles Winkworth-Smith

Profile Image

STEPHEN HARDING STEVE.HARDING@NOTTINGHAM.AC.UK
Professor of Applied Biochemistry

Roger Ibbett



Abstract

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 several alternative methods, including microwave-assisted extraction (MAE) and conventional-solvent extraction (CSE) at atmospheric pressure using different solvents, and microwave-assisted hydrothermal extraction (MAHE) under pressure using water. No conclusive differences in microwave and conventional heating were found with heating rate controlled. The optimum treatment times of both MAE and CSE at 90 °C atmospheric pressure and regardless of the solvents used were 120 min; however, MAHE at 130 °C under pressure can dramatically reduce the time to 10 min. Alcohol-insoluble solids (AIS) extracted using pH13 solvent by MAE had both the highest RG-I yield at 25.3% and purity at 260.2 mg/g AIS, followed by AIS extracts using water by MAHE with 7.5% and 166.7 mg/g AIS respectively.

Citation

Mao, Y., Lei, R., Ryan, J., Arrutia Rodriguez, F., Rastall, B., Chatzifragkou, A., …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

Journal Article Type Article
Acceptance Date Apr 29, 2019
Online Publication Date May 3, 2019
Publication Date Jun 30, 2019
Deposit Date May 13, 2019
Publicly Available Date Mar 28, 2024
Journal Food Chemistry: X
Publisher Elsevier
Peer Reviewed Peer Reviewed
Volume 2
Article Number 100026
DOI https://doi.org/10.1016/j.fochx.2019.100026
Public URL https://nottingham-repository.worktribe.com/output/2043200
Publisher URL https://www.sciencedirect.com/science/article/pii/S2590157519300288

Files




You might also like



Downloadable Citations