Towards By-Product Utilisation of Pea Hulls: Isolation and Quantification of Galacturonic Acid
| dc.contributor.author | Gutöhrlein, Friederike | |
| dc.contributor.author | Drusch, Stephan | |
| dc.contributor.author | Schalow, Sebastian | |
| dc.date.accessioned | 2019-02-15T14:25:58Z | |
| dc.date.available | 2019-02-15T14:25:58Z | |
| dc.date.issued | 2018-12-10 | |
| dc.description.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. | en |
| dc.description.sponsorship | DFG, 325093850, Open Access Publizieren 2017 - 2018 / Technische Universität Berlin | de |
| dc.identifier.eissn | 2304-8158 | |
| dc.identifier.uri | https://depositonce.tu-berlin.de/handle/11303/9122 | |
| dc.identifier.uri | http://dx.doi.org/10.14279/depositonce-8211 | |
| dc.language.iso | en | en |
| dc.rights.uri | https://creativecommons.org/licenses/by/4.0/ | en |
| dc.subject.ddc | 630 Landwirtschaft und verwandte Bereiche | de |
| dc.subject.ddc | 640 Hauswirtschaft und Familie | de |
| dc.subject.other | pea hulls | en |
| dc.subject.other | galacturonic acid | en |
| dc.subject.other | Saeman hydrolysis | en |
| dc.subject.other | TFA | en |
| dc.subject.other | EDTA | en |
| dc.subject.other | cellulose | en |
| dc.subject.other | polygalacturonase | en |
| dc.title | Towards By-Product Utilisation of Pea Hulls: Isolation and Quantification of Galacturonic Acid | en |
| dc.type | Article | en |
| dc.type.version | publishedVersion | en |
| dcterms.bibliographicCitation.articlenumber | 203 | en |
| dcterms.bibliographicCitation.doi | 10.3390/foods7120203 | en |
| dcterms.bibliographicCitation.issue | 12 | en |
| dcterms.bibliographicCitation.journaltitle | Foods | en |
| dcterms.bibliographicCitation.originalpublishername | MDPI | en |
| dcterms.bibliographicCitation.originalpublisherplace | Basel | en |
| dcterms.bibliographicCitation.volume | 7 | en |
| tub.accessrights.dnb | free | en |
| tub.affiliation | Fak. 3 Prozesswissenschaften::Inst. Lebensmitteltechnologie und Lebensmittelchemie::FG Lebensmitteltechnologie und -materialwissenschaften | de |
| tub.affiliation.faculty | Fak. 3 Prozesswissenschaften | de |
| tub.affiliation.group | FG Lebensmitteltechnologie und -materialwissenschaften | de |
| tub.affiliation.institute | Inst. Lebensmitteltechnologie und Lebensmittelchemie | de |
| tub.publisher.universityorinstitution | Technische Universität Berlin | en |