title: Physico-chemical characterization of protein-associated polysaccharides extracted from sugar beet pulp.
abstract: We have solubilized and separated polysaccharides from sugar beet pulp (SBP) into three fractions with steam assisted flash extraction (SAFE). For pectin, recovery ranged from 8 to 14%, degree of methy-esterification 66-73%, crude protein 1.3-1.7%, M(w) 262-318 kDa, η(w) 0.22-0.23 dL/g, Rg(z) 36-39 nm and Rh(z) 41-42 nm. For alkaline soluble polysaccharides, (ASP I) recovery ranged from 4.0 to 6.5%, crude protein 1.2-4.8%, weight average molar mass (M(w)) 66-68 kDa, weight average intrinsic viscosity (η(w)) 0.27-0.30 dL/g, z-average radius of gyration (Rg(z)) 25-29 nm and z-average hydrated radius (Rh(z)) 10-11 nm. ASP II recovery ranged from 2.0 to 8.6%, crude protein 1.2-4.8%, M(w) 299-339 kDa, η(w) 0.22-0.33 dL/g, Rg(z) 33-34 nm and Rh(z) 30-34 nm. Recovery of the residue mainly cellulose, ranged from 20.3 to 22.3%. The cellulose in this fraction was converted to carboxymethyl cellulose (CMC). The CMC fraction contained 0.33-0.43 crude protein and had an M(w) ranging from 127 to 263 kDa, η(w) 3.6-8.0 dL/g, Rg(z) 35-45 nm and Rh(z) 27-40 nm.
authors: Dairy and Functional Foods Research Unit, Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, Wyndmoor, PA 19038, USA. marshall.fishman@ars.usda.gov
authors: Marshall L
authors: ML
authors: Fishman
authors: Hoa K
authors: HK
authors: Chau
authors: Phoebe X
authors: PX
authors: Qi
authors: Arland T
authors: AT
authors: Hotchkiss
authors: Madhav P
authors: MP
authors: Yadav
mesh_terms: D027461:Beta vulgaris / Q000737:chemistry*; D002266:Carboxymethylcellulose Sodium / Q000737:chemistry; D055598:Chemical Phenomena; D010368:Pectins / Q000737:chemistry; D010940:Plant Proteins / Q000737:chemistry*; D011134:Polysaccharides / Q000737:chemistry* / Q000302:isolation & purification*; D012995:Solubility
chemical_list: D010940:Plant Proteins; D011134:Polysaccharides; D010368:Pectins; D002266:Carboxymethylcellulose Sodium