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Main Title: Towards By-Product Utilisation of Pea Hulls: Isolation and Quantification of Galacturonic Acid
Author(s): Gutöhrlein, Friederike
Drusch, Stephan
Schalow, Sebastian
Type: Article
Language Code: en
Abstract: In order to evaluate by-products from food processing as alternative raw materials for pectin extraction, their amount of galacturonic acid (GalA) has to be analysed as a marker for pectin content. In the present study, significant differences in GalA release using different digestion methods are shown for pea hulls, as an example of by-products with a high content of cellulose. Complete digestion of the fibre matrix was assumed for Saeman hydrolysis as a reference protocol. Significantly lower GalA release was achieved by a treatment with trifluoracetic acid (TFA). An alternative treatment with ethylenediaminetetraacetic acid (EDTA) at pH 11 followed by an enzymatic digestion at pH 4.5 using a combination of polygalacturonase (Vegazyme M) and cellulase (Celluclast 1.5L) resulted in a similar release of GalA compared to Seaman hydolysis. Pea hull samples, analysed by this alternative protocol, showed on average a GalA content of 11.2%. Therefore, pea hulls may serve as new raw material for pectin extraction.
Issue Date: 10-Dec-2018
Date Available: 15-Feb-2019
DDC Class: 630 Landwirtschaft und verwandte Bereiche
640 Hauswirtschaft und Familie
Subject(s): pea hulls
galacturonic acid
Saeman hydrolysis
Sponsor/Funder: DFG, 325093850, Open Access Publizieren 2017 - 2018 / Technische Universität Berlin
Journal Title: Foods
Publisher: MDPI
Publisher Place: Basel
Volume: 7
Issue: 12
Article Number: 203
Publisher DOI: 10.3390/foods7120203
EISSN: 2304-8158
Appears in Collections:FG Lebensmitteltechnologie und -materialwissenschaften » Publications

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