Physical characterisation of the rhamnogalacturonan and homogalacturonan fractions of sugar beet (Beta vulgaris) pectin

Gordon A. Morris, Marie Christine Ralet, Estelle Bonnin, Jean Franois Thibault, Stephen E. Harding

Research output: Contribution to journalArticle

52 Citations (Scopus)

Abstract

Acid extracted sugar beet (Beta vulgaris) pectin was subjected to enzymatic hydrolysis using fungal pectin methyl esterase (f-PME) and two endopolygalacturonanases (PGs I and II). From the hydrolysate, the RG-I fraction was separated and purified by chromatographic techniques. This RG-I fraction was shown to be of high weight average molar mass (188,000 g/mol), but low intrinsic viscosity (36 ml/g), which is consistent with a random coil conformation (Lp = 1.4 nm). The HG fraction was prepared by mild acid hydrolysis of acid extracted pectin. The HG fraction was found to have a relatively low weight average molar mass (20,000 g/mol), but a rather high intrinsic viscosity (77 ml/g), which is consistent with the HG fraction being rigid in solution (Lp = 9.8 nm). Lower molar mass pectins are richer in HG regions and pectins of higher molar mass are richer in RG-I regions. We conclude that the degradation of the HG region has an important impact on intrinsic viscosity, but less on molar mass and the inverse is true for the degradation of RG-I region. This has important consequences in terms of the functionality of sugar beet pectin molecules.

Original languageEnglish
Pages (from-to)1161-1167
Number of pages7
JournalCarbohydrate Polymers
Volume82
Issue number4
Early online date21 Jul 2010
DOIs
Publication statusPublished - 11 Nov 2010
Externally publishedYes

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Sugar beets
Beta vulgaris
Molar mass
Viscosity
Pectins
Hydrolysis
Weights and Measures
Sugar Acids
Acids
Degradation
Enzymatic hydrolysis
Esterases
Conformations
pectin
polygalacturonic acid
Molecules

Cite this

Morris, Gordon A. ; Ralet, Marie Christine ; Bonnin, Estelle ; Thibault, Jean Franois ; Harding, Stephen E. / Physical characterisation of the rhamnogalacturonan and homogalacturonan fractions of sugar beet (Beta vulgaris) pectin. In: Carbohydrate Polymers. 2010 ; Vol. 82, No. 4. pp. 1161-1167.
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Physical characterisation of the rhamnogalacturonan and homogalacturonan fractions of sugar beet (Beta vulgaris) pectin. / Morris, Gordon A.; Ralet, Marie Christine; Bonnin, Estelle; Thibault, Jean Franois; Harding, Stephen E.

In: Carbohydrate Polymers, Vol. 82, No. 4, 11.11.2010, p. 1161-1167.

Research output: Contribution to journalArticle

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T1 - Physical characterisation of the rhamnogalacturonan and homogalacturonan fractions of sugar beet (Beta vulgaris) pectin

AU - Morris, Gordon A.

AU - Ralet, Marie Christine

AU - Bonnin, Estelle

AU - Thibault, Jean Franois

AU - Harding, Stephen E.

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AB - Acid extracted sugar beet (Beta vulgaris) pectin was subjected to enzymatic hydrolysis using fungal pectin methyl esterase (f-PME) and two endopolygalacturonanases (PGs I and II). From the hydrolysate, the RG-I fraction was separated and purified by chromatographic techniques. This RG-I fraction was shown to be of high weight average molar mass (188,000 g/mol), but low intrinsic viscosity (36 ml/g), which is consistent with a random coil conformation (Lp = 1.4 nm). The HG fraction was prepared by mild acid hydrolysis of acid extracted pectin. The HG fraction was found to have a relatively low weight average molar mass (20,000 g/mol), but a rather high intrinsic viscosity (77 ml/g), which is consistent with the HG fraction being rigid in solution (Lp = 9.8 nm). Lower molar mass pectins are richer in HG regions and pectins of higher molar mass are richer in RG-I regions. We conclude that the degradation of the HG region has an important impact on intrinsic viscosity, but less on molar mass and the inverse is true for the degradation of RG-I region. This has important consequences in terms of the functionality of sugar beet pectin molecules.

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