Characterization of Pectin Oligosaccharides Obtained from Citrus Peel Pectin

This study aims to characterize the pectic oligosaccharides (POSs) generated from enzymatically hydrolyzed citrus peel pectin using a selected enzyme. Pectinex Ultra AFP was used to depolymerize citrus peel pectin into POSs. The POSs were analyzed using high-performance liquid chromatography (HPLC) and liquid chromatography coupled with a mass spectrometer (LC/MS) methodology to determine the composition of monosaccharides and the average molar mass distribution based on the retention time. The identified fractions were predominantly neutral sugars (rhamnose, glucose, and galactose) and acidic sugars (galacturonic acid), with corresponding mole percentages of 8.67%, 10.28%, 74.33%, and 6.72%, respectively. The degree of polymerization (DP) was in the range of DP3-DP8, containing three (trimers) to eight (octamers) monomeric units. The low DP indicates an advanced degree of enzymatic hydrolysis of pectin up to the level of pectic POSs.

Automated summary

This study aimed to characterize the pectic oligosaccharides (POSs) obtained from enzymatic hydrolysis of citrus peel pectin. Pectinex Ultra AFP enzyme was used for the depolymerization of citrus peel pectin into POSs. POSs were analyzed using HPLC and LC/MS to determine monosaccharide composition and average molar mass distribution. The identified fractions consisted mainly of neutral sugars (rhamnose, glucose, and galactose) and acidic sugars (galacturonic acid), with mole percentages of 8.67%, 10.28%, 74.33%, and 6.72%, respectively. The DP ranged from DP3 to DP8, indicating a high degree of enzymatic hydrolysis of pectin to pectic POSs.