Improvement of the selective depolymerization of pectic substances by chemical β-elimination in aqueous solution

Kravtchenko, T.P.; Arnould, I.; Voragen, A.G.J.; Pilnik, W.

doi:10.1016/0144-8617(92)90075-2

Cited by 87 publications

(52 citation statements)

References 24 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The higher content of non-utilized carbohydrates after fermentation confirms the progress of SBP hydrolysis. In the presence of organic acids, due to the lower pH, pectin degradation occurred (29). Pectin-derivates were not metabolized by the tested strains.…”

Section: Separate Hydrolysis and Fermentation (Shf)mentioning

confidence: 86%

Enzymatic Conversion of Sugar Beet Pulp: A Comparison of Simultaneous Saccharification and Fermentation and Separate Hydrolysis and Fermentation for Lactic Acid Production

Berłowska

Cieciura-Włoch

Kalinowska

et al. 2018

Food Technol. Biotechnol.

View full text Add to dashboard Cite

SummaryThis study compares the efficiency of lactic acid production by separate hydrolysis and fermentation (SHF) or simultaneous saccharification and fermentation (SSF) of sugar beet pulp (SBP), a by-product of industrial sugar production. In experiments, SBP was hydrolyzed using 5 commercial enzymes. A series of shake flask scale fermentations and was conducted using 5 selected strains of lactic acid bacteria (LAB). The differences in the activities of the enzymes for degrading the principal SBP components were reflected in the different yields of total reducing sugars. The highest yields from hydrolysis and the lowest quantities of insoluble residues were obtained using a mixture (1:1) of Viscozyme and Ultraflo Max. In the SHF process, only a portion of the soluble sugars released by the enzymes from the SBP was assimilated by the LAB strains. In SSF, low enzyme loads revealed reductions in the efficiency of sugar accumulation. The risk of carbon catabolic repression was reduced. Our results suggest www.ftb.com.hrPlease note that this is an unedited version of the manuscript that has been accepted for publication. This version will undergo copyediting and typesetting before its final form for publication. We are providing this version as a service to our readers. The published version will differ from this one as a result of linguistic and technical corrections and layout editing. that SSF has advantages over SHF, including lower processing costs and higher productivity.Lactic acid yield in SSF mode (around 30 g/L) was 80-90 % higher than that for SHF.

show abstract

Section: Separate Hydrolysis and Fermentation (Shf)mentioning

confidence: 86%

Enzymatic Conversion of Sugar Beet Pulp: A Comparison of Simultaneous Saccharification and Fermentation and Separate Hydrolysis and Fermentation for Lactic Acid Production

Berłowska

Cieciura-Włoch

Kalinowska

et al. 2018

Food Technol. Biotechnol.

View full text Add to dashboard Cite

show abstract

“…This reaction occurs at neutral or even weakly acidic conditions and is competing with the de-esterification reaction [117]. Cold alkali treatment promotes de-esterification rather than the competitive ß-elimination reaction [52,118]. This procedure, also known as saponification, results in simplified chromatograms and spectra due to the removal of acetyl and methyl esters [119,120].…”

Section: Chemical Degradationmentioning

confidence: 99%

“…The GalA residues of RGI are presumably not methyl esterified, because RGI is not degraded under b-eliminative circumstances [52]. On the other hand, a flax RGI fraction has been reported to contain 40% methyl esters [53].…”

Section: Rhamnogalacturonan Imentioning

confidence: 99%

Pectin, a versatile polysaccharide present in plant cell walls

et al. 2009

View full text Add to dashboard Cite

Pectin or pectic substances are collective names for a group of closely associated polysaccharides present in plant cell walls where they contribute to complex physiological processes like cell growth and cell differentiation and so determine the integrity and rigidity of plant tissue. They also play an important role in the defence mechanisms against plant pathogens and wounding. As constituents of plant cell walls and due to their anionic nature, pectic polysaccharides are considered to be involved in the regulation of ion transport, the porosity of the walls and in this way in the control of the permeability of the walls for enzymes. They also determine the water holding capacity. The amount and composition of pectic molecules in fruits and vegetables and other plant produce strongly determine quality parameters of fresh and processed food products. Pectin is also extracted from suitable agro-by-products like citrus peel and apple pomace and used in the food industry as natural ingredients for their gelling, thickening, and stabilizing properties. Some pectins gain more and more interest for their health modulating activities. Endogenous as well as exogenous enzymes play an important role in determining the pectic structures present in plant tissue, food products, or ingredients at a given time. In this paper functional and structural characteristics of pectin are described with special emphasis on the structural elements making up the pectin molecule, their interconnections and present models which envisage the accommodation of all structural elements in a macromolecule. Attention is also given to analytical methods to study the pectin structure including the use of enzymes as analytical tools. PectinPectin is one of the major plant cell wall components and probably the most complex macromolecule in nature, as it can be composed out of as many as 17 different monosaccharides containing more than 20 different linkages [1][2][3]. Plant functionality of pectinIn a plant, pectin is present in the middle lamella, primary cell and secondary walls and is deposited in the early stages of growth during cell expansion [4]. Its functionality to a plant is quite divers. First, pectin plays an important role in the formation of higher plant cell walls [5], which lend strength and support to a plant and yet are very dynamic structures [4]. In general, the polymeric composition of primary cell walls in dicotyledonous plants consists of approximately 35% pectin, 30% cellulose, 30% hemicellulose, and 5% protein [5]. Grasses contain 2-10% pectin and wood tissue ca 5%. In cell walls of some fruits and vegetables, the pectin content can be substantially higher and the protein content lower [6]. Second, pectin influences various cell wall properties such as porosity, surface charge, pH, and ion balance and therefore is of importance to the ion transport in the cell wall [7]. Furthermore, pectin oligosaccharides are known to activate plant defense

show abstract

“…It is known that pectins are very susceptible to chemical treatments. In basic or neutral media, polygalacturonate chains can suffer scission via β-elimination (Kravtchenko et al, 1992). It has been well established that treatments involving alkaline pH and/or the use of heat promote this reaction of pectins (Kiss, 1974).…”

Section: Resultsmentioning

confidence: 99%