Extraction and functional properties of âgreen labelledâ pectin from plant by-products

A. Zykwinska; M. PanouillÃ©; J.-F. Thibault; E. Bonnin

Extraction and functional properties of âgreen labelledâ pectin from plant by-products

In: Pectins and pectinases

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A. Zykwinska

A. Zykwinska INRA, UR 1268 BiopolymÃ¨res, Interactions, Assemblages, 44000 Nantes, France

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M. PanouillÃ©

M. PanouillÃ© INRA, UR 1268 BiopolymÃ¨res, Interactions, Assemblages, 44000 Nantes, France

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J.-F. Thibault

J.-F. Thibault INRA, UR 1268 BiopolymÃ¨res, Interactions, Assemblages, 44000 Nantes, France

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E. Bonnin

E. Bonnin INRA, UR 1268 BiopolymÃ¨res, Interactions, Assemblages, 44000 Nantes, France

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Type:: Chapter

Pages:: 197â209

DOI:: https://doi.org/10.3920/9789086866779_015

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Pectin is a family of complex and heterogeneous polysaccharides, which can be extracted from plant cell walls and used in food industry as additives due to their gelling, stabilising and thickening properties. At the industrial scale, pectins are extracted in acidic conditions most often from apple pomace and citrus peels. However, acidic extraction generates large amounts of effluents that require to be treated. Moreover, the consumer demand for âgreenâ products stimulates the search for alternative means of extraction. Therefore, enzymes could represent an alternative and environmentally friendly way to extract pectins. Following this idea, the use of proteases and cellulases preparations was investigated in order to extract âgreen labelledâ pectins from plant by-products. Different enzymatic preparations were characterized by their activities towards proteins, cellulose and pectins. These preparations were then tested regarding pectin extraction from different plant by-products (chicory roots, citrus peel, â¦). The yield of enzymatic extraction of pectins was lower (12%) compared to acidic one (28%). However, the enzyme-extracted high-methoxy (HM) pectins presented better gelling properties in the presence of sucrose at low pH (3) than the acid-extracted pectins. These HM pectins can be demethylated using Pectin Methyl Esterases (PMEs). Demethylation could be done after protease and cellulase extraction (2-steps treatment) or PME can directly be added to the protease and cellulase mixture (1-step treatment). In both cases, low-methoxy (LM) pectins present good gelling properties in the presence of calcium. It is therefore possible to obtain âgreen labelledâ HM and LM pectins with real functional properties.

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Pectins and pectinases

E-Book ISBN:: 9789086866779

Publisher:: Wageningen Academic

Print Publication Date:: 30 Oct 2009

Subjects
- Life Sciences
  - General
  - Food & Health

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Extraction and functional properties of âgreen labelledâ pectin from plant by-products

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Pectins and pectinases

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Extraction and functional properties of âgreen labelledâ pectin from plant by-products