Artículo

La versión final de este artículo es de uso interno. El editor solo permite incluir en el repositorio el artículo en su versión post-print. Por favor, si usted la posee enviela a
Consulte el artículo en la página del editor
Consulte la política de Acceso Abierto del editor

Abstract:

The rheological performance of pectin-enriched products extracted from red beet (Beta vulgaris L. var. conditiva) root by-products was evaluated in the present work. They were extracted through an alkaline pre-treatment with or without a subsequent enzymatic (hemicellulase or cellulase) hydrolysis at pH 5.2. Flow assays performed with 2.00%w/v-pectin aqueous systems showed pseudoplastic (flow index, n≈0.4 or 0.8) or Newtonian (n=1.0) behaviour after fitting of experimental data to Ostwald's law, also showing poor thickening effect. When Ca2+ was added to water with the same pectin concentration, true gels developed as confirmed by the mechanical spectra obtained through dynamic assays. Junction zones of homogalacturonan (HG) side chains mediated by Ca2+ were able to build up rigid networks in water.Isolated pectins (2.00%w/v) were also used to constitute milk model systems. Whole and skimmed milk were used at two different concentrations. Milk systems showed more transient and weaker gel networks when compared to Ca2+-aqueous systems, and were associated to the formation of a [κ-casein...calcium cross linked low methoxyl pectin] complex dampened by the included milk fat globules. Relaxation spectra of pectin-milk systems were in general extended to large relaxation times (104s) for all isolated fractions studied, which is typical of structured systems. Since all pectin fractions showed very similar chemical composition and molecular weight (average value and distribution), it was suggested that some differences in the rheological performance of each pectin product came from the different length of arabinans and distribution of rhamnose kinks (RG-I, random coil) as well as from the length of demethylated HG chains (semi-flexible coils).The results of this research show that the pectin-enriched fractions isolated from red beet root wastes are useful as additives in food formulation. © 2011 Elsevier Ltd.

Registro:

Documento: Artículo
Título:Rheological performance of pectin-enriched products isolated from red beet (Beta vulgaris L. var. conditiva) through alkaline and enzymatic treatments
Autor:Fissore, E.N.; Rojas, A.M.; Gerschenson, L.N.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428 Buenos Aires, Argentina
National Scientific and Technical Research Council of Argentina (CONICET), Argentina
Palabras clave:Alkaline treatment; Dairy products; Enzymes; Pectin; Red beet; Rheology; Beta vulgaris; Beta vulgaris subsp. vulgaris
Año:2012
Volumen:26
Número:1
Página de inicio:249
Página de fin:260
DOI: http://dx.doi.org/10.1016/j.foodhyd.2011.06.004
Título revista:Food Hydrocolloids
Título revista abreviado:Food Hydrocolloids
ISSN:0268005X
CODEN:FOHYE
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_0268005X_v26_n1_p249_Fissore

Referencias:

  • Attaie, R., Richter, R.L., Size distribution of fat globules in goat milk (2000) Journal of Dairy Science, 83, pp. 940-944
  • Baydoun, E.A.H., Pavlencheva, N., Cumming, C.M., Waldron, K.W., Brett, C.T., Control of dehydrodiferulate cross-linking in pectins from sugar-beet tissues (2004) Phytochemistry, 65, pp. 1107-1115
  • Braccini, I., Pérez, S., Molecular basis of Ca2+-induced gelation in alginates and pectins: the egg-box model revisited (2001) Biomacromolecules, 2, pp. 1089-1096
  • Cameron, R.G., Luzio, G.A., Goodner, K., Williams, M.A.K., Demethylation of a model homogalacturonan with a salt-independent pectin methylesterase from citrus: I. Effect of pH on demethylated block size, block number and enzyme mode of action (2008) Carbohydrate Polymers, 71, pp. 287-299
  • de Kruif, C.G., Casein micelles: diffusivity as a function of renneting time (1992) Langmuir, 8 (12), pp. 2932-2937
  • De Lorenzi, L., Pricl, S., Torriano, G., Rheological behaviour of low-fat and full-fat stirred yoghurt (1995) International Dairy Journal, 5, pp. 661-671
  • Doublier, J.L., Launay, B., Cuvelier, G., Viscoelastic properties of food gels (1992) Viscoelastic properties of foods, pp. 371-432. , Elsevier Applied Science, London and New York, M.A. Rao, J.F. Steffe (Eds.)
  • Endress, H.U., Mattes, F., Norz, H., Pectins (2005) Handbook of food science technology and engineering, 3. , Marcel Dekker, USA, Y.H. Hui (Ed.)
  • Ferry, J.D., (1980) Viscoelastic properties of polymers, , John Wiley & Sons, USA
  • Fissore, E., Ponce, N., de Escalada Pla, M., Stortz, C., Rojas, A.M., Gerschenson, L., Characterization of acid-extracted pectin-enriched products obtained from red beet (Beta vulgaris L. var. conditiva) and butternut (Cucurbita moschata Duch ex Poiret) (2010) Journal of Agricultural and Food Chemistry, 58 (6), pp. 3793-3800
  • Fissore, E., Ponce, N., Matkovic, L., Stortz, C., Rojas, A.M., Gerschenson, L., Isolation of pectin enriched products from red beet (Beta vulgaris L. var. conditiva) wastes: composition and functional properties. Food Science and Technology International, in press; Fissore, E.N., Ponce, N.M., Stortz, C.A., Rojas, A.M., Gerschenson, L.N., Characterization of fibre obtained from pumpkin (Cucumis moschata Duch) mesocarp through enzymatic treatment (2007) Food Science and Technology International, 16 (1), pp. 1-7
  • Fry, S.C., Cross-linking of matrix polymers in he growing cell walls of angiosperms (1986) Annual Review of Plant Physiology, 37, pp. 165-186
  • Grassi, M., Lapasin, R., Pricl, S., A study of the rheological behaviour of scleroglucan weak gel systems (1996) Carbohydrate Polymers, 29, pp. 169-181
  • Guillotin, S.E., Bakx, E.J., Boulenguer, P., Mazoyer, J., Schols, H.A., Voragen, A.G.J., Populations having different GalA blocks characteristics are present in commercial pectins which are chemically similar but have different functionalities (2005) Carbohydrate Polymers, 60, pp. 391-398
  • Harte, F.M., Montes, C., Adams, M., San Martin-Gonzalez, M.F., Solubilized micellar calcium induced low methoxyl-pectin aggregation during milk acidification (2007) Journal of Dairy Science, 90 (6), pp. 2705-2709
  • Izydorczyk, M., Cui, S.W., Wang, Q., Polysaccharide gums: structures, functional properties, and applications (2005) Food carbohydrates: Chemistry, physical properties and applications, , Taylor & Francis, United Kingdom, London, S.W. Cui (Ed.)
  • Jampen, S., Britt, I.J., Tung, M.A., Gellan polymer solution properties - dilute and concentrated regimes (2000) Food Research International, 33 (7), pp. 579-586
  • Jones, L., Milne, J.L., Ashford, D., McQueen-Mason, S.J., Cell wall arabinan is essential for guard cell function (2003) Proceedings of the National Academy of Sciences of the United States of America, 100 (20), pp. 11783-11788
  • Kim, C., Yoo, B., Rheological properties of rice starch-xanthan gum mixtures (2006) Journal of Food Engineering, 75, pp. 120-128
  • Kokini, J.L., Chou, T.C., Comparison of the conformation of tomato pectins with apple and citrus pectins (1993) Journal of Texture Studies, 24 (2), pp. 117-137
  • Lapasin, R., Pricl, S., (1995) Rheology of industrial polysaccharides. Theory and applications, , Chapman & Hall, Blackie Academic and Professional, London
  • Laufenberg, G., Kunz, B., Nystroem, M., Transformation of vegetable waste into value added products: (A) the upgrading concept; (B) practical implementations (2003) Bioresource Technology, 87, pp. 167-198
  • Lefebvre, J., Doublier, J.L., Rheological behaviour of polysaccharides aqueous systems (2005) Polysaccharides: Structural diversity and functional diversity, , Marcel Dekker Inc, New York, S. Dumitriu (Ed.)
  • Leroux, J., Langendorff, V., Schick, G., Vaishnav, V., Mazoyer, J., Emulsion stabilizing properties of pectin (2003) Food Hydrocolloids, 17, pp. 455-462
  • Levigne, S.V., Ralet, M.C.J., Quéméner, B.C., Pollet, B.N.L., Lapierre, C., Thibault, J.F.J., Isolation from sugar beet cell walls of arabinan oligosaccharides esterified by two ferulic acid monomers (2004) Plant Physiology, 134, pp. 1173-1180
  • Luzio, G.A., Cameron, R.G., Demethylation of a model homogalacturonan with the salt-independent pectin methylesterase from citrus: part II. Structure-function analysis (2008) Carbohydrate Polymers, 71 (2), pp. 300-309
  • May, C.D., Pectins (2000) Handbook of food hydrocolloids, , Woodhead Publishing Limited, Cambridge, England, G.O. Phillips, P.A. Williams (Eds.)
  • Moore, J.P., Farrant, J.M., Driouich, A., A role for pectin-associated arabinans in maintaining the flexibility of the plant cell wall during water deficit stress (2008) Plant Signaling and Behavior, 3, pp. 102-104
  • Morris, E.R., Cutler, A.N., Ross-Murphy, S.B., Rees, D.A., Price, J., Concentration and shear rate dependence of viscosity in random coil polysaccharide solutions (1981) Carbohydrate Polymers, 1, pp. 5-21
  • Morris, G.A., Ralet, M.C., Bonnin, E., Thibault, J.F., Harding, S.E., Physical characterisation of the rhamnogalacturonan and homogalacturonan fractions of sugar beet (Beta vulgaris) pectin (2010) Carbohydrate Polymers, 82 (4), pp. 1161-1167
  • Nuñez, A., Fishman, M.L., Fortis, L.L., Cooke, P.H., Hotchkiss, A.T., Identification of extensin protein associated with sugar beet pectin (2009) Journal of Agricultural and Food Chemistry, 57 (22), pp. 10951-10958
  • Panouillé, M., Thibault, J.F., Bonnin, E., Cellulase and protease preparations can extract pectins from various plant byproducts (2006) Journal of Agricultural and Food Chemistry, 54, pp. 8926-8935
  • Parker, A., Boulenguer, P., Kravtchenko, T.P., Effect of the addition of high methoxyl pectin on the rheology and colloidal stability of acid milk drinks (1994) Food hydrocolloids: Structure, properties and functions, pp. 307-312. , Plenum-Press, New York, K. Nishinari, E. Doi (Eds.)
  • Parker, M.L., Waldron, K.W., Texture of Chinese water chestnut: involvement of cell wall phenolics (1995) Journal of the Science of Food and Agriculture, 68, pp. 337-346
  • Pérez, S., Rodríguez-Carvajal, M.A., Doco, T., A complex plant cell wall polysaccharide: rhamnogalacturonan II. A structure in quest of a function (2003) Biochimie, 85, pp. 109-121
  • Ping, Z.H., Nguyen, Q.T., Chen, S.M., Zhou, J.Q., Ding, Y.D., States of water in different hydrophilic polymers - DSC and FTIR studies (2001) Polymer, 42, pp. 8461-8467
  • Ptitchkina, M.N., Markina, O.A., Rumyantseva, G.N., Pectin extraction from pumpkin with the aid of microbial enzymes (2008) Food Hydrocolloids, 22, pp. 192-195
  • Quintana, J.M., Microestructura, estabilidad y propiedades reológicas de emulsiones alimentarias estabilizadas con hidrocoloides. (2003), PhD thesis, Universidad Nacional de La Plata, Facultad de Ciencias Exactas, Departamento de Química (in Spanish); Rombouts, F.M., Thibault, J.F., (1986) Chemistry and functions of pectins, pp. 49-59. , American Chemical Society, Washington DC, USA, (5), M.L. Fishman, J.J. Jen (Eds.)
  • Ross-Murphy, S.B., Rheological methods (1994) Physical techniques for the study of food biopolymers, pp. 343-393. , Blackie Academic & Professional, Chapman & Hall, London, S.B. Ross-Murphy (Ed.)
  • Rouau, X., Thibault, J.F., Apple juice pectic substances (1984) Carbohydrate Research, 4, pp. 111-125
  • Sato, A.C.K., Oliveira, P.R., Cunha, R.L., Rheology of mixed pectin solutions (2008) Food Biophysics, 3 (1), pp. 100-109
  • Sharma, R., Singh, H., Taylor, M.W., Composition and structure of fat globule surface layers in recombined milk (1996) Journal of Food Science, 61 (1), pp. 28-32
  • Siew, C.K., Williams, P.A., Role of protein and ferulic acid in the emulsification properties of sugar beet pectin (2008) Journal of Agricultural and Food Chemistry, 56, pp. 4164-4171
  • Sokal, R.R., Rohlf, F.J., (1995) Biometry: The principles and practice of statistics in biological research, , W.H. Freeman and Co., New York
  • Strasser, G.R., Amadó, R., Pectic substances from red beet (Beta vulgaris conditiva). Part I. Structural analysis of rhamnogalacturonan I using enzymic degradation and methylation analysis (2001) Carbohydrate Polymers, 44, pp. 63-70
  • Tuinier, R., Rolin, C., de Kruif, C.G., Electrosorption of pectin onto casein micelles (2002) Biomacromolecules, 3, pp. 632-638
  • Vincken, J.P., Schols, H.A., Oomen, R.J.F.J., McCann, M.C., Ulvskov, P., Voragen, A.G.J., If homogalacturonan were a side chain of rhamnogalacturonan I. Implications for cell wall architecture (2003) Plant Physiology, 132, pp. 1781-1789
  • Waldron, K.W., Ng, A., Parker, M.L., Parr, A.J., Ferulic acid dehydrodimers in the cell walls of Beta vulgaris and their possible role in texture (1997) Journal of the Science of Food and Agriculture, 74 (2), pp. 221-228
  • Willats, W.G., Orfila, C., Limberg, G., Buchholt, H.C., van Alebeek, G.J., Voragen, A.G., Modulation of the degree and pattern of methyl-esterification of pectic homogalacturonan in plant cell walls. Implications for pectin methyl esterase action, matrix properties, and cell adhesion (2001) Journal of Biological Chemistry, 276, pp. 19404-19413
  • Willats, W.G.T., Knox, J.P., Mikkelsen, J.D., Pectin: new insights into an old polymer are starting to gel (2006) Trends in Food Science & Technology, 17 (3), pp. 97-104

Citas:

---------- APA ----------
Fissore, E.N., Rojas, A.M. & Gerschenson, L.N. (2012) . Rheological performance of pectin-enriched products isolated from red beet (Beta vulgaris L. var. conditiva) through alkaline and enzymatic treatments. Food Hydrocolloids, 26(1), 249-260.
http://dx.doi.org/10.1016/j.foodhyd.2011.06.004
---------- CHICAGO ----------
Fissore, E.N., Rojas, A.M., Gerschenson, L.N. "Rheological performance of pectin-enriched products isolated from red beet (Beta vulgaris L. var. conditiva) through alkaline and enzymatic treatments" . Food Hydrocolloids 26, no. 1 (2012) : 249-260.
http://dx.doi.org/10.1016/j.foodhyd.2011.06.004
---------- MLA ----------
Fissore, E.N., Rojas, A.M., Gerschenson, L.N. "Rheological performance of pectin-enriched products isolated from red beet (Beta vulgaris L. var. conditiva) through alkaline and enzymatic treatments" . Food Hydrocolloids, vol. 26, no. 1, 2012, pp. 249-260.
http://dx.doi.org/10.1016/j.foodhyd.2011.06.004
---------- VANCOUVER ----------
Fissore, E.N., Rojas, A.M., Gerschenson, L.N. Rheological performance of pectin-enriched products isolated from red beet (Beta vulgaris L. var. conditiva) through alkaline and enzymatic treatments. Food Hydrocolloids. 2012;26(1):249-260.
http://dx.doi.org/10.1016/j.foodhyd.2011.06.004