Pectic polysaccharides of black radish taproots: Extraction, structural characterization

Pectic polysaccharides of black radish taproots: Extraction, structural characterization Научная публикация

Журнал

Food Chemistry
ISSN: 1873-7072 , E-ISSN: 0308-8146

Вых. Данные

Год: 2024, Том: 436, Номер статьи : 137692, Страниц : 9 DOI: 10.1016/j.foodchem.2023.137692

Ключевые слова

Pectin Starch Rhamnogalacturonan-I NMR spectroscopy Raphanus sativus var. niger (L.) J. Kern

Авторы

Vityazev F.V. ¹ , Golovchenko V.V. ¹ , Patova O.A. ¹ , Khlopin V.A. ¹ , Kosolapova N.V. ¹ , Dmitrenok A.S. ² , Shashkov A.S. ²

Организации

1	Institute of Physiology of Federal Research Centre “Komi Science Centre of the Urals Branch of the Russian Academy of Sciences”, 50 Pervomaiskaya Str., 167982 Syktyvkar, Russia
2	N.D. Zelinsky Institute of Organic Chemistry, Russian Academy of Sciences, 47, Leninsky Prospect, 119991 Moscow, Russia

The mixtures of starch and pectin were isolated by sequential extraction of the pulp and peel of black radish taproots Raphanus sativus L. with cold, hot and acidified water, solutions of ammonium oxalate, sodium carbonate and sodium hydroxide. The polysaccharide fractions obtained with ammonium oxalate solutions from the pulp and peel of the taproots gave the highest yields. The pectin was the main polysaccharide component. The yield of pectin (calculated on dry matter) from the pulp was 9.5%, from the peel 10.5%. The polysaccharide fractions obtained from pulp with hot water and ammonium oxalate solutions were subjected to sequential enzymatic degradation by amyloglucosidase and polygalacturonase, followed by fractionation on DEAE- cellulose. NMR spectra showed that rhamnogalacturonan-I (RG-I) and galacturonan (HG) regions are in structure of pectin. RG-I has unbranched structure, since there are no signals of 2,4-rhamnose residues in NMR spectra.

Vityazev F.V. , Golovchenko V.V. , Patova O.A. , Khlopin V.A. , Kosolapova N.V. , Dmitrenok A.S. , Shashkov A.S.
Pectic polysaccharides of black radish taproots: Extraction, structural characterization
Food Chemistry. 2024. V.436. 137692 :1-9. DOI: 10.1016/j.foodchem.2023.137692 WOS Scopus OpenAlex

Web of science:	WOS:001098535700001
Scopus:	2-s2.0-85174689252
OpenAlex:	W4387503629

БД	Цитирований
OpenAlex	7
Scopus	7
Web of science	5