Endo-xylanase and endo-cellulase-assisted extraction of pectin from apple pomace
PBN-AR
Instytucja
Wydział Technologii Żywności (Uniwersytet Rolniczy im. Hugona Kołłątaja w Krakowie)
Informacje podstawowe
Główny język publikacji
en
Czasopismo
Carbohydrate Polymers
ISSN
0144-8617
EISSN
Wydawca
DOI
URL
Rok publikacji
2016
Numer zeszytu
Strony od-do
199-205
Numer tomu
142
Identyfikator DOI
Liczba arkuszy
0.5
Słowa kluczowe
en
Enzymatic extraction, Pectin composition, Cell wall polysaccharides, Byproducts
Streszczenia
Język
en
Treść
Pectins were extracted from apple pomace with monoactive preparation of endo-xylanase and endo-cellulase. The process was conducted for 10 h in conditions of pH 5.0 at 40 °C, with constant shaking. Endo-xylanase application resulted in the highest extraction efficiency of pectins (19.8%). The obtained polymer was characterised by a very high molecular mass, high level of neutral sugars – mainly arabinose, galactose and glucose, and very high DM (73.4). It also contained the highest level of protein and phenols. Pectin extracted with endo-cellulase had 1.5 fold lower molecular mass but contained significantly more GalA (70.5%) of a high degree of methylation (66.3%). The simultaneous application of both enzymatic preparations resulted in their cooperation, leading to a decrease of both the extraction efficiency and the molecular mass of pectin. However, this pectin was distinguished by the highest GalA (74.7%) and rhamnose contents.
Inne
System-identifier
UR8ae04565cf7e4a22a826609eee956655
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