Comparison of enzymatic and acid hydrolysis treatments on the structure of RG-I segments in the diluted alkali-soluble pectin (DASP) fraction from apple and carrot pomace
Artykuł w czasopiśmie
MNiSW
100
Lista 2024
| Status: | |
| Autorzy: | Kaczmarska-Król Adrianna, Audenhove Jelle Van, Hendrickx Marc E., Cybulska Justyna, Zdunek Artur |
| Dyscypliny: | |
| Aby zobaczyć szczegóły należy się zalogować. | |
| Rok wydania: | 2026 |
| Wersja dokumentu: | Elektroniczna |
| Język: | angielski |
| Numer czasopisma: | Pt 2 |
| Wolumen/Tom: | 335 |
| Numer artykułu: | 149332 |
| Strony: | 1 - 12 |
| Impact Factor: | 8,5 |
| Web of Science® Times Cited: | 0 |
| Scopus® Cytowania: | 0 |
| Bazy: | Web of Science | Scopus |
| Efekt badań statutowych | NIE |
| Materiał konferencyjny: | NIE |
| Publikacja OA: | TAK |
| Licencja: | |
| Sposób udostępnienia: | Witryna wydawcy |
| Wersja tekstu: | Ostateczna wersja opublikowana |
| Czas opublikowania: | W momencie opublikowania |
| Data opublikowania w OA: | 1 grudnia 2025 |
| Abstrakty: | angielski |
| In this study, diluted alkali-soluble pectin (DASP) fractions from apple and carrot were sequentially extracted, chemically characterized, and subjected to selective enzymatic (β-galactosidase, arabinofuranosidase, RG-I acetyl esterase, rhamnogalacturonan endolyase) and acid hydrolysis modifications. The comparison of these two degradation methods provides novel insight into the structural role of RG-I regions in determining pectin functionality. Apple DASP was characterized by higher galacturonic acid (50.2 g 100 g−1) and arabinose (19.1 g 100 g−1), while carrot DASP contained more galactose (10.4 g 100 g−1) and rhamnose (2.4 g 100 g−1), indicating a greater contribution of RG-I backbone in carrot pectin. Targeted modifications of RG-I segments in DASP fractions significantly altered monosaccharide composition, molecular size, branching, and viscosity, with atomic force microscopy (AFM) confirming distinct structural rearrangements. Enzymatic treatment reduced the average molar mass of apple DASP from 213 kDa to 5.9 kDa and viscosity from 1791 to 2.2 mPa·s, whereas acid hydrolysis lowered the molar mass to 13.2 kDa with a corresponding viscosity of 2.4 mPa·s. Carrot DASP showed similar trends, with reductions from 656 kDa to 61.5 kDa (enzymatic) and 17.4 kDa (acid) accompanied by marked viscosity decreases. These findings highlight the structural and functional consequences of RG-I modifications, providing valuable insights into pectin behavior and its potential applications in food and biomaterial formulations. |
