Extraction, characterisation, and enzymatic degradation of lemon peel pectins

✍ Scribed by Jose M. Ros; Henk A. Schols; Alfons G.J. Voragen

• Publisher: Elsevier Science
• Year: 1996
• Tongue: English
• Weight: 985 KB
• Volume: 282
• Category: Article
• ISSN: 0008-6215
• DOI: 10.1016/0008-6215(95)00389-4

✦ Synopsis

The albedo of Spanish lemons (16.0% w/w of lemon fresh weight) was extracted to obtain a chelating agent soluble pectin ti"action, a diluted sodium hydroxide soluble pectin fraction and a residue (4.2, 1.8, and 5.0% w/w of fresh albedo, respectively). These fractions represented 61.3, 12,4, and 10.4% of the galacturonic acid present in the ,'tlbedo, respectively. Fractions were studied and their chantcleristics were compared with those of lemon albedo modified hairy regions (MHR) (I.4~;~ , w/w of fresh aibedo), solubilised fi'om the albedo after u'eatrnent by a technical em, yme prepm'ation. All extracted pectins were rich it) galacturonic acid, next to varying amounts of nrabinose, galaetos¢, and glucose residues. Based on molecular size. ,.dbedo-MHR omsisted of' at least five poptdations. From the rllanmose:galaclui'onic acid ratio (0.21-0.28). the higl~ acetyl contem, and the degradability by rhanmt)galacturonase, it was concluded tl~at the four inajt)r li'aclions represent rhainnogalacturonans having only small difference.~ within their fine structure. The fifth fraction contained more galacturonic ackl and was only degraded by polygal',tcturonase.