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Structure and properties of sugar beet fibres
- Source :
- Journal of the Science of Food and Agriculture, Journal of the Science of Food and Agriculture, Wiley, 1988, 44, pp.15-29
- Publication Year :
- 1988
- Publisher :
- HAL CCSD, 1988.
-
Abstract
- Fibrous fractions were prepared from sugar beet pulp (RF) by sequential extractions with potassium oxalate, 0.05 M hydrochloric acid at 85°C and 0.05 m sodium hydroxide at 4°C. The overall composition, polysaccharide structure and some physico-chemical properties (cation exchange capacity, CEC; water holding capacity, WHC; swelling) of each fraction were determined. RF was mostly composed of carbohydrates (66.3 %) with minor amounts of ash, proteins and lignin. The main polysaccharides were highly methylated and acetylated pectins, cellulose and arabinans. The oxalate residue (82.1 % of RF) exhibited only minute differences from RF whereas the acidic and alkaline residues, accounting for 42.8 % and 35.5 % of RF, respectively, were enriched in cellulose and hemicelluloses (xylans, xyloglucans, mannans) and mostly devoid of pectins and arabinans. CEC and WHC of fractions were closely related to the content of unmethylated galacturonic acid residues. The influence of the ionic form of ionisable groups was demonstrated, the Na+ form giving the highest WHC. The ionic strength of the medium can reduce the WHC, especially in the case of the acid and alkali-extracted fibres.
- Subjects :
- STRUCTURE
engineering.material
Polysaccharide
CAPACITE DE RETENTION D'EAU
Oxalate
chemistry.chemical_compound
0404 agricultural biotechnology
[SDV.IDA]Life Sciences [q-bio]/Food engineering
Lignin
Cellulose
chemistry.chemical_classification
Nutrition and Dietetics
Chromatography
biology
Pulp (paper)
0402 animal and dairy science
04 agricultural and veterinary sciences
[SDV.IDA] Life Sciences [q-bio]/Food engineering
biology.organism_classification
040401 food science
040201 dairy & animal science
chemistry
Ionic strength
Sodium hydroxide
engineering
Sugar beet
Agronomy and Crop Science
Food Science
Biotechnology
Subjects
Details
- Language :
- French
- ISSN :
- 00225142 and 10970010
- Database :
- OpenAIRE
- Journal :
- Journal of the Science of Food and Agriculture, Journal of the Science of Food and Agriculture, Wiley, 1988, 44, pp.15-29
- Accession number :
- edsair.doi.dedup.....0cc992bffa7a492cf2a85f1bf652d723