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.
Highlights
Pisum sativum belongs to the legume plant family (Leguminosae) and is used in various food and feed applications due to its high content of protein, starch and dietary fibre [1]
The present study aims at identifying an alternative method to Saeman hydrolysis for the release of galacturonic acid (GalA) from pea hulls, which allows a further quantification of neutral sugars
A two-stage protocol resulted in the highest release of GalA with complexation of cations by ethylenediaminetetraacetic acid (EDTA)
Summary
Pisum sativum belongs to the legume plant family (Leguminosae) and is used in various food and feed applications due to its high content of protein, starch and dietary fibre [1]. In 2014, global production of dried peas amounted to around 11 million tonnes. The Russian Federation and China were the main producers [2]. Nowadays, dried peas are processed in order to isolate pea starch or pea protein from those. Hulls, which represent about 10 to 14% of total pea mass [3,4], are the first by-product. Their commercial valorisation has been limited up to now
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