Butternut and beetroot pectins: Characterization and functional properties

The physicochemical characteristics and functional properties of butternut (Cucumis moschata Duch. ex Poiret) and beetroot (Beta vulgaris L. var. conditiva) pectins obtained by enzymatic extraction from by-products of vegetable processing have been evaluated. The molecular mass distribution was dete...

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Autores principales: Fissore, E.N., Rojas, A.M., Gerschenson, L.N., Williams, P.A.
Formato: JOUR
Materias:
Beetroot pectin
Butternut pectin
Functional properties
Beta vulgaris
Beta vulgaris subsp. vulgaris
Cucumis
Juglans cinerea
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_0268005X_v31_n2_p172_Fissore
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
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spelling todo:paper_0268005X_v31_n2_p172_Fissore2023-10-03T15:13:43Z Butternut and beetroot pectins: Characterization and functional properties Fissore, E.N. Rojas, A.M. Gerschenson, L.N. Williams, P.A. Beetroot pectin Butternut pectin Functional properties Beta vulgaris Beta vulgaris subsp. vulgaris Cucumis Juglans cinerea The physicochemical characteristics and functional properties of butternut (Cucumis moschata Duch. ex Poiret) and beetroot (Beta vulgaris L. var. conditiva) pectins obtained by enzymatic extraction from by-products of vegetable processing have been evaluated. The molecular mass distribution was determined using Gel Permeation Chromatography using light scattering, refractive index and UV detectors and the samples were found to be highly heterogeneous and polydisperse. Mw values of 136,000 and 1,309,000 g/mol were determined for butternut and beetroot pectins respectively. Butternut pectin had a high degree of methyl esterification. In the presence of high concentrations of sugar and at low pH, this pectin did not form gels but instead produced viscous solutions. Solutions showed pseudoplastic flow behaviour with a shear thinning index of 0.68 as determined from the Power law model. Beetroot pectin had a low degree of methyl esterification and formed gels with addition of Ca2+ at concentrations of 10 mg/g pectin or higher. The maximum value of the storage modulus was obtained at a Ca2+/GalA ratio of 0.25. The thermal stability of gels suggested that hydrogen bond interactions prevailed in the absence of Ca2+, whereas electrostatic junction zones increasingly developed between pectin chains as the calcium concentration increased. Aqueous solutions of butternut and beetroot pectins significantly reduced surface tension and both samples were able to form stable oil-in-water emulsions. It was found that protein and/or polyphenol - rich fractions present in the pectins adsorbed at the oil-water interface and were responsible for the emulsification properties. © 2012 Elsevier Ltd. Fil:Fissore, E.N. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Rojas, A.M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Gerschenson, L.N. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_0268005X_v31_n2_p172_Fissore
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic Beetroot pectin
Butternut pectin
Functional properties
Beta vulgaris
Beta vulgaris subsp. vulgaris
Cucumis
Juglans cinerea
spellingShingle Beetroot pectin
Butternut pectin
Functional properties
Beta vulgaris
Beta vulgaris subsp. vulgaris
Cucumis
Juglans cinerea
Fissore, E.N.
Rojas, A.M.
Gerschenson, L.N.
Williams, P.A.
Butternut and beetroot pectins: Characterization and functional properties
topic_facet Beetroot pectin
Butternut pectin
Functional properties
Beta vulgaris
Beta vulgaris subsp. vulgaris
Cucumis
Juglans cinerea
description The physicochemical characteristics and functional properties of butternut (Cucumis moschata Duch. ex Poiret) and beetroot (Beta vulgaris L. var. conditiva) pectins obtained by enzymatic extraction from by-products of vegetable processing have been evaluated. The molecular mass distribution was determined using Gel Permeation Chromatography using light scattering, refractive index and UV detectors and the samples were found to be highly heterogeneous and polydisperse. Mw values of 136,000 and 1,309,000 g/mol were determined for butternut and beetroot pectins respectively. Butternut pectin had a high degree of methyl esterification. In the presence of high concentrations of sugar and at low pH, this pectin did not form gels but instead produced viscous solutions. Solutions showed pseudoplastic flow behaviour with a shear thinning index of 0.68 as determined from the Power law model. Beetroot pectin had a low degree of methyl esterification and formed gels with addition of Ca2+ at concentrations of 10 mg/g pectin or higher. The maximum value of the storage modulus was obtained at a Ca2+/GalA ratio of 0.25. The thermal stability of gels suggested that hydrogen bond interactions prevailed in the absence of Ca2+, whereas electrostatic junction zones increasingly developed between pectin chains as the calcium concentration increased. Aqueous solutions of butternut and beetroot pectins significantly reduced surface tension and both samples were able to form stable oil-in-water emulsions. It was found that protein and/or polyphenol - rich fractions present in the pectins adsorbed at the oil-water interface and were responsible for the emulsification properties. © 2012 Elsevier Ltd.
format JOUR
author Fissore, E.N.
Rojas, A.M.
Gerschenson, L.N.
Williams, P.A.
author_facet Fissore, E.N.
Rojas, A.M.
Gerschenson, L.N.
Williams, P.A.
author_sort Fissore, E.N.
title Butternut and beetroot pectins: Characterization and functional properties
title_short Butternut and beetroot pectins: Characterization and functional properties
title_full Butternut and beetroot pectins: Characterization and functional properties
title_fullStr Butternut and beetroot pectins: Characterization and functional properties
title_full_unstemmed Butternut and beetroot pectins: Characterization and functional properties
title_sort butternut and beetroot pectins: characterization and functional properties
url http://hdl.handle.net/20.500.12110/paper_0268005X_v31_n2_p172_Fissore
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AT rojasam butternutandbeetrootpectinscharacterizationandfunctionalproperties
AT gerschensonln butternutandbeetrootpectinscharacterizationandfunctionalproperties
AT williamspa butternutandbeetrootpectinscharacterizationandfunctionalproperties
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