Extraction of green labeled pectins and pectic oligosaccharides from plant byproducts

A. Zykwinska, M.-H. Boiffard, Hanna Kontkanen, Johanna Buchert, J.-F. Thibault, E. Bonnin (Corresponding Author)

Research output: Contribution to journalArticleScientificpeer-review

53 Citations (Scopus)

Abstract

Green labeled pectins were extracted by an environmentally friendly way using proteases and cellulases being able to act on proteins and cellulose present in cell walls. Pectins were isolated from different plant byproducts, i.e., chicory roots, citrus peel, cauliflower florets and leaves, endive, and sugar beet pulps. Enzymatic extraction was performed at 50 °C for 4 h, in order to fulfill the conditions required for microbiological safety of extracted products. High methoxy (HM) pectins of high molar mass were extracted with three different enzyme mixtures. These pectins were subsequently demethylated with two pectin methyl esterases (PMEs), either the fungal PME from Aspergillus aculeatus or the orange PME. It was further demonstrated that high molar mass low methoxy (LM) pectins could also be extracted directly from cell walls by adding the fungal PME to the mixture of protease and cellulase. Moreover, health benefit pectic oligosaccharides, the so-called modified hairy regions, were obtained after enzymatic treatment of the residue recovered after pectin extraction. The enzymatic method demonstrates that it is possible to convert vegetable byproducts into high-added value compounds, such as pectins and pectic oligosaccharides, and thus considerably reduce the amount of these residues generated by food industries.
Original languageEnglish
Pages (from-to)8926-8935
Number of pages10
JournalJournal of Agricultural and Food Chemistry
Volume56
Issue number19
DOIs
Publication statusPublished - 2008
MoE publication typeA1 Journal article-refereed

Fingerprint

plant byproducts
Pectins
Oligosaccharides
oligosaccharides
pectins
Byproducts
pectinesterase
Esterases
Cell Wall
Peptide Hydrolases
Chicory
Molar mass
Cellulases
Beta vulgaris
Cellulase
Citrus
Food Industry
Brassica
Insurance Benefits
Aspergillus

Keywords

  • Enzymatic extraction
  • byproduct upgrading
  • cellulase
  • protease
  • cell wall polysaccharides

Cite this

Zykwinska, A., Boiffard, M-H., Kontkanen, H., Buchert, J., Thibault, J-F., & Bonnin, E. (2008). Extraction of green labeled pectins and pectic oligosaccharides from plant byproducts. Journal of Agricultural and Food Chemistry, 56(19), 8926-8935. https://doi.org/10.1021/jf801705a
Zykwinska, A. ; Boiffard, M.-H. ; Kontkanen, Hanna ; Buchert, Johanna ; Thibault, J.-F. ; Bonnin, E. / Extraction of green labeled pectins and pectic oligosaccharides from plant byproducts. In: Journal of Agricultural and Food Chemistry. 2008 ; Vol. 56, No. 19. pp. 8926-8935.
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Zykwinska, A, Boiffard, M-H, Kontkanen, H, Buchert, J, Thibault, J-F & Bonnin, E 2008, 'Extraction of green labeled pectins and pectic oligosaccharides from plant byproducts', Journal of Agricultural and Food Chemistry, vol. 56, no. 19, pp. 8926-8935. https://doi.org/10.1021/jf801705a

Extraction of green labeled pectins and pectic oligosaccharides from plant byproducts. / Zykwinska, A.; Boiffard, M.-H.; Kontkanen, Hanna; Buchert, Johanna; Thibault, J.-F.; Bonnin, E. (Corresponding Author).

In: Journal of Agricultural and Food Chemistry, Vol. 56, No. 19, 2008, p. 8926-8935.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Extraction of green labeled pectins and pectic oligosaccharides from plant byproducts

AU - Zykwinska, A.

AU - Boiffard, M.-H.

AU - Kontkanen, Hanna

AU - Buchert, Johanna

AU - Thibault, J.-F.

AU - Bonnin, E.

PY - 2008

Y1 - 2008

N2 - Green labeled pectins were extracted by an environmentally friendly way using proteases and cellulases being able to act on proteins and cellulose present in cell walls. Pectins were isolated from different plant byproducts, i.e., chicory roots, citrus peel, cauliflower florets and leaves, endive, and sugar beet pulps. Enzymatic extraction was performed at 50 °C for 4 h, in order to fulfill the conditions required for microbiological safety of extracted products. High methoxy (HM) pectins of high molar mass were extracted with three different enzyme mixtures. These pectins were subsequently demethylated with two pectin methyl esterases (PMEs), either the fungal PME from Aspergillus aculeatus or the orange PME. It was further demonstrated that high molar mass low methoxy (LM) pectins could also be extracted directly from cell walls by adding the fungal PME to the mixture of protease and cellulase. Moreover, health benefit pectic oligosaccharides, the so-called modified hairy regions, were obtained after enzymatic treatment of the residue recovered after pectin extraction. The enzymatic method demonstrates that it is possible to convert vegetable byproducts into high-added value compounds, such as pectins and pectic oligosaccharides, and thus considerably reduce the amount of these residues generated by food industries.

AB - Green labeled pectins were extracted by an environmentally friendly way using proteases and cellulases being able to act on proteins and cellulose present in cell walls. Pectins were isolated from different plant byproducts, i.e., chicory roots, citrus peel, cauliflower florets and leaves, endive, and sugar beet pulps. Enzymatic extraction was performed at 50 °C for 4 h, in order to fulfill the conditions required for microbiological safety of extracted products. High methoxy (HM) pectins of high molar mass were extracted with three different enzyme mixtures. These pectins were subsequently demethylated with two pectin methyl esterases (PMEs), either the fungal PME from Aspergillus aculeatus or the orange PME. It was further demonstrated that high molar mass low methoxy (LM) pectins could also be extracted directly from cell walls by adding the fungal PME to the mixture of protease and cellulase. Moreover, health benefit pectic oligosaccharides, the so-called modified hairy regions, were obtained after enzymatic treatment of the residue recovered after pectin extraction. The enzymatic method demonstrates that it is possible to convert vegetable byproducts into high-added value compounds, such as pectins and pectic oligosaccharides, and thus considerably reduce the amount of these residues generated by food industries.

KW - Enzymatic extraction

KW - byproduct upgrading

KW - cellulase

KW - protease

KW - cell wall polysaccharides

U2 - 10.1021/jf801705a

DO - 10.1021/jf801705a

M3 - Article

VL - 56

SP - 8926

EP - 8935

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

SN - 0021-8561

IS - 19

ER -