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Abstract:

The present work was dedicated to the development of an extraction process for red beet (Beta vulgaris L. var. conditiva) by-products that preserves the high molecular weight of the macromolecules with the primary aim of waste upgrading. Our study concerns the extraction of pectin-enriched products with potential thickening properties for their usage in food formulation, as well as with some healthy physiological effect, by using citrate buffer (pH=5.2) either alone or with enzymes (hemicellulase or cellulase) active on cell wall polysaccharide networks. Considering that red beet tissue contains ferulic acid, which cross-links pectin macromolecules through arabinose residues to anchor them into the cell wall, an alkaline pretreatment was also evaluated in order to perform polysaccharide hydrolysis in the cell wall network to accomplish higher renderings. Chemical composition and yield, as well as the in vitro glucose retention exerted by the isolated fiber products were finally analyzed. © 2011 The Author(s).

Registro:

Documento: Artículo
Título:Isolation of pectin-enriched products from red beet (Beta vulgaris L. var. conditiva) wastes: Composition and functional properties
Autor:Fissore, E.N.; Ponce, N.M.A.; Matkovic, L.; Stortz, C.A.; Rojas, A.M.; Gerschenson, L.N.
Filiación:Industry Department, School of Exact and Natural Sciences, University of Buenos Aires (UBA), Ciudad Universitaria, 1428 Buenos Aires, Argentina
Organic Chemistry Department-CIHIDECAR, School of Exact and Natural Sciences, University of Buenos Aires (UBA), Ciudad Universitaria, 1428 Buenos Aires, Argentina
Biological Chemistry Department, School of Exact and Natural Sciences, University of Buenos Aires (UBA), Ciudad Universitaria, 1428 Buenos Aires, Argentina
National Research Council (CONICET), School of Exact and Natural Sciences, University of Buenos Aires (UBA), Ciudad Universitaria, 1428 Buenos Aires, Argentina
Palabras clave:enzym; glucose retention; pectin; Red beet; wastes; Alkaline pretreatment; Beta vulgaris; Cell wall polysaccharides; Cell walls; Chemical compositions; Citrate buffer; enzym; Extraction process; Ferulic acids; Fiber products; Functional properties; glucose retention; Hemicellulases; High molecular weight; In-vitro; pectin; Physiological effects; Red beet; Thickening properties; Alkalinity; Cells; Chemical analysis; Glucose; Macromolecules; pH effects; Tissue; Value engineering; Wastes; Plants (botany); cellulase; food additive; fungal protein; glucose; glycosidase; hemicellulase; pectin; article; beet; chemistry; comparative study; dialysis; dietary fiber; economics; feasibility study; food industry; hydrolysis; isolation and purification; metabolism; molecular weight; pH; plant root; pollution; solubility; Beta vulgaris; Cellulase; Dialysis; Dietary Fiber; Feasibility Studies; Food Additives; Food-Processing Industry; Fungal Proteins; Glucose; Glycoside Hydrolases; Hydrogen-Ion Concentration; Hydrolysis; Molecular Weight; Pectins; Plant Roots; Solubility; Waste Products
Año:2011
Volumen:17
Número:6
Página de inicio:517
Página de fin:527
DOI: http://dx.doi.org/10.1177/1082013211399674
Título revista:Food Science and Technology International
Título revista abreviado:Food Sci. Technol. Int.
ISSN:10820132
CAS:cellulase, 9012-54-8; glucose, 50-99-7, 84778-64-3; glycosidase, 9032-92-2; hemicellulase, 9025-56-3; pectin, 9000-69-5; Cellulase, 3.2.1.4; Food Additives; Fungal Proteins; Glucose, 50-99-7; Glycoside Hydrolases, 3.2.1.-; Pectins; Waste Products; hemicellulase, 3.2.1.-
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_10820132_v17_n6_p517_Fissore

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Citas:

---------- APA ----------
Fissore, E.N., Ponce, N.M.A., Matkovic, L., Stortz, C.A., Rojas, A.M. & Gerschenson, L.N. (2011) . Isolation of pectin-enriched products from red beet (Beta vulgaris L. var. conditiva) wastes: Composition and functional properties. Food Science and Technology International, 17(6), 517-527.
http://dx.doi.org/10.1177/1082013211399674
---------- CHICAGO ----------
Fissore, E.N., Ponce, N.M.A., Matkovic, L., Stortz, C.A., Rojas, A.M., Gerschenson, L.N. "Isolation of pectin-enriched products from red beet (Beta vulgaris L. var. conditiva) wastes: Composition and functional properties" . Food Science and Technology International 17, no. 6 (2011) : 517-527.
http://dx.doi.org/10.1177/1082013211399674
---------- MLA ----------
Fissore, E.N., Ponce, N.M.A., Matkovic, L., Stortz, C.A., Rojas, A.M., Gerschenson, L.N. "Isolation of pectin-enriched products from red beet (Beta vulgaris L. var. conditiva) wastes: Composition and functional properties" . Food Science and Technology International, vol. 17, no. 6, 2011, pp. 517-527.
http://dx.doi.org/10.1177/1082013211399674
---------- VANCOUVER ----------
Fissore, E.N., Ponce, N.M.A., Matkovic, L., Stortz, C.A., Rojas, A.M., Gerschenson, L.N. Isolation of pectin-enriched products from red beet (Beta vulgaris L. var. conditiva) wastes: Composition and functional properties. Food Sci. Technol. Int. 2011;17(6):517-527.
http://dx.doi.org/10.1177/1082013211399674