Composition, Physicochemical Features, and Covalent Gelling Properties of Ferulated Pectin Extracted from Three Sugar Beet (Beta vulgaris L.) Cultivars Grown under Desertic Conditions
| Autor: | Yolanda L. López-Franco, Tania Carvallo-Ruiz, Claudia Lara-Espinoza, Agustín Rascón-Chu, Rosalba Troncoso-Rojas, Jose Alfonso Sanchez-Villegas, Elizabeth Carvajal-Millan |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
food.ingredient
Food industry Pectin gelling ability 02 engineering and technology lcsh:Agriculture Ferulic acid chemistry.chemical_compound 0404 agricultural biotechnology food Potential source Cultivar Food science ferulated pectin biology business.industry lcsh:S sugar beet 04 agricultural and veterinary sciences 021001 nanoscience & nanotechnology biology.organism_classification 040401 food science chemistry Covalent bond Composition (visual arts) Sugar beet 0210 nano-technology business Agronomy and Crop Science ferulic acid texture profile analysis |
| Zdroj: | Agronomy Volume 11 Issue 1 Agronomy, Vol 11, Iss 40, p 40 (2021) |
| ISSN: | 2073-4395 |
| DOI: | 10.3390/agronomy11010040 |
| Popis: | Sugar beet is a potential source of pectin, competitive with traditional sources, that has recently acquired great relevance for its interesting covalent gelling and applications in food and biomedical industries. Pectins from three Sugar beet (Beta vulgaris L.) commercial cultivars (Cadet, Coronado large, and SV MEI) were grown under irrigated desertic conditions and the influence of cultivar, on pectin yield, composition, physicochemical and gelling characteristics was investigated. The composition and chemical properties of pectin from the three cultivars were in general, statistically different, especially in the Syngenta Cadet cultivar, presenting higher protein (10.3%), neutral sugars (21.6%), galacturonic acid (55%) and ferulic acid (5.5 mg/g) content, which are important parameters for gel formation. All pectins gelled via oxidative coupling and the main ferulic acid dimers found were 8-5&prime and 8-O-4&prime Pectin from Cadet cultivar formed gels with higher hardness (6.65 N) and adhesiveness (12.2 N) values than the other two varieties. The results indicate that pectin composition is affected by the sugar beet cultivars reported herein, especially in ferulic acid content, which confer the covalent gelling capability. Sugar beet cultivars grown under desert conditions could be a source of gelling ferulated pectins for the food industry, as valuable as those obtained in temperate conditions. |
| Databáze: | OpenAIRE |
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