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Physical characterisation of the rhamnogalacturonan and homogalacturonan fractions of sugar beet (Beta vulgaris) pectin

2010; Elsevier BV; Volume: 82; Issue: 4 Linguagem: Inglês

10.1016/j.carbpol.2010.06.049

1879-1344

Gordon A. Morris, Marie‐Christine Ralet, Estelle Bonnin, Jean‐François Thibault, Stephen E. Harding,

Microbial Metabolites in Food Biotechnology

Acid extracted sugar beet (Beta vulgaris) pectin was subjected to enzymatic hydrolysis using fungal pectin methyl esterase (f-PME) and two endopolygalacturonanases (PGs I and II). From the hydrolysate, the RG-I fraction was separated and purified by chromatographic techniques. This RG-I fraction was shown to be of high weight average molar mass (188,000 g/mol), but low intrinsic viscosity (36 ml/g), which is consistent with a random coil conformation (Lp = 1.4 nm). The HG fraction was prepared by mild acid hydrolysis of acid extracted pectin. The HG fraction was found to have a relatively low weight average molar mass (20,000 g/mol), but a rather high intrinsic viscosity (77 ml/g), which is consistent with the HG fraction being rigid in solution (Lp = 9.8 nm). Lower molar mass pectins are richer in HG regions and pectins of higher molar mass are richer in RG-I regions. We conclude that the degradation of the HG region has an important impact on intrinsic viscosity, but less on molar mass and the inverse is true for the degradation of RG-I region. This has important consequences in terms of the functionality of sugar beet pectin molecules.