Enzymatic production of pectic oligosaccharides from onion skins.
Onion skins are evaluated as a new raw material for the enzymatic production of pectic oligosaccharides (POS) with a targeted degree of polymerization (DP). The process is based on a two-stage process consisting of a chelator-based crude pectin extraction followed by a controlled enzymatic hydrolysis. Treatment of the extracted crude onion skin's pectin with various enzymes (EPG-M2, Viscozyme and Pectinase) shows that EPG-M2 is the most appropriate enzyme for tailored POS production. The experiments reveal that the highest amount of DP2 and DP3 is obtained at a time scale of 75-90min with an EPG-M2 concentration of 26IU/mL. At these conditions the production amounts 2.5-3.0% (w/w) d.m for DP2 and 5.5-5.6% (w/w) d.m for DP3 respectively. In contrast, maximum DP4 production of 5.2-5.5% (w/w) d.m. is obtained with 5.2IU/mL at a time scale of 15-30min. Detailed LC-MS analysis reveals the presence of more methylated oligomers compared to acetylated forms in the digests.
Separation & Conversion Technology, VITO-Flemish Institute for Technological Research, Boeretang 200, 2400 Mol, Belgium; Department of Food Science, Parco Area delle Scienze 59 a, University Campus, I-43124 Parma, Italy.
Neha
N
Babbar
Department of Food Science, Parco Area delle Scienze 59 a, University Campus, I-43124 Parma, Italy.
Stefania
S
Baldassarre
Separation & Conversion Technology, VITO-Flemish Institute for Technological Research, Boeretang 200, 2400 Mol, Belgium.
Miranda
M
Maesen
Department of Food Science, Parco Area delle Scienze 59 a, University Campus, I-43124 Parma, Italy.
Barbara
B
Prandi
Separation & Conversion Technology, VITO-Flemish Institute for Technological Research, Boeretang 200, 2400 Mol, Belgium.
Winnie
W
Dejonghe
Department of Food Science, Parco Area delle Scienze 59 a, University Campus, I-43124 Parma, Italy.
Stefano
S
Sforza
Separation & Conversion Technology, VITO-Flemish Institute for Technological Research, Boeretang 200, 2400 Mol, Belgium. Electronic address: kathy.elst@vito.be.
Kathy
K
Elst
D006868:Hydrolysis; D009844:Oligosaccharides / Q000737:chemistry / Q000302:isolation & purification*; D019697:Onions / Q000737:chemistry* / Q000378:metabolism; D010368:Pectins / Q000737:chemistry; D011096:Polygalacturonase / Q000378:metabolism*
D009844:Oligosaccharides; D010368:Pectins; D011096:Polygalacturonase
EPG-M2; Methylated; Onion skins; Pectic oligosaccharides; Pectinase; Viscozyme