Journal
FOOD CHEMISTRY
Volume 131, Issue 4, Pages 1207-1216Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2011.09.106
Keywords
Rhamnogalacturonan I; Potato; Polygalacturonase; Pectin; Enzymatic extraction
Funding
- Danish National Advanced Technology Foundation
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Potato pulp is rich in dietary fibres and is an underutilised material produced in large quantities by the potato starch factories. Potato fibres are especially rich in rhamnogalacturonan I (RG I). RC I is a pectic polysaccharide with a high degree of branching and until now undegraded RG I has only been extracted in small amounts limiting the application possibilities for RG I. The present paper describes a large-scale extraction process providing large quantities of undegraded RG I readily available. The extraction process includes enzymatic starch removal using purified Termamyl, enzymatic RG I solubilisation using a highly purified polygalacturonase, and finally purification using depth filtration and ultrafiltration. The extracted RG I has a high molecular weight and a monosaccharide composition comparable to RG I extracted by analytical extraction procedures. The large amount of RG I available by the presented method allows for thorough structure-function analyses and tailoring of RG I to specific functionalities. (C) 2011 Elsevier Ltd. All rights reserved.
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