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Foods 2018, 7(12), 203; https://doi.org/10.3390/foods7120203

Towards By-Product Utilisation of Pea Hulls: Isolation and Quantification of Galacturonic Acid

Department of Food Technology and Food Material Science, Technische Universität Berlin, Königin-Luise-Strasse 22, 14195 Berlin, Germany
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Received: 16 November 2018 / Revised: 5 December 2018 / Accepted: 6 December 2018 / Published: 10 December 2018
(This article belongs to the Section Food Analytical Methods)
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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. View Full-Text
Keywords: pea hulls; galacturonic acid; Saeman hydrolysis; TFA; EDTA; cellulose; polygalacturonase pea hulls; galacturonic acid; Saeman hydrolysis; TFA; EDTA; cellulose; polygalacturonase
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Gutöhrlein, F.; Drusch, S.; Schalow, S. Towards By-Product Utilisation of Pea Hulls: Isolation and Quantification of Galacturonic Acid. Foods 2018, 7, 203.

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