Table 2.
Yield extraction (g pectin/100 g DW), monomeric composition and protein of pectin from sugar beet by-products (g/100 g DW).
| Pectin | Extraction Method | Yield | Xylose | Arabinose | Rhamnose | Galactose | Galacturonic Acid | Mannose | Glucose | Protein |
|---|---|---|---|---|---|---|---|---|---|---|
| P-SBP-P | AM | 13.60 | 33.35 ± 1.11 f | 3.60 ± 0.08 e,f | 9.81 ± 0.31 e | 14.50 ± 0.50 d | 23.52 ± 0.11 a | 6.14 ± 0.18 e | 2.01 ± 0.02 b | 4.3 ± 0.22 e,f |
| EM | 3.91 | 6.36 ± 0.19 c | 0.10 ± 0.00 a | 3.20 ± 0.06 a | 8.26 ± 0.27 a,b | 65.51 ± 0.30 e | 4.04 ± 0.03 c | 5.22 ± 0.09 d | 1.6 ± 0.06 a | |
| P-SBP-E | AM | 18.94 | 25.48 ± 0.69 d,e | 3.22 ± 0.06 e | 4.94 ± 0.13 c,d | 7.60 ± 0.28 a | 42.74 ± 0.23 b | 2.39 ± 0.04 a | 3.30 ± 0.03 c | 3.4 ± 0.14 d |
| EM | 13.40 | 4.53 ± 0.14 a | 0.70 ± 0.01 b | 3.50 ± 0.11 a,b | 9.68 ± 0.33 c | 66.98 ± 0.80 ef | 5.05 ± 0.15 d | 0.76 ± 0.01 a | 2.0 ± 0.08 b | |
| P-SBP-D | AM | 16.72 | 21.53 ± 0.85 d | 2.82 ± 0.06 d | 4.74 ± 0.15 c | 8.88 ± 0.24 b | 48.92 ± 0.43 d | 4.75 ± 0.17 d | 0.62 ± 0.01 a | 4.1 ± 0.20 e |
| EM | 7.50 | 5.22 ± 0.16 a,b | 0.79 ± 0.02 b,c | 16.79 ± 0.69 f | 8.68 ± 0.26 b | 44.80 ± 0.37 b,c | 3.06 ± 0.09 b | 12.57 ± 0.30 e | 2.8 ± 0.1 c |
DW: dry weight. P-SBP-P: pectin from sugar beet pulp pressed, P-SBP-E: pectin from sugar beet pulp ensiled, P-SBP-D: pectin from sugar beet pulp dried. AM: Acid method. EM: Enzymatic method. Means with different letters a–f denote significant difference (p < 0.05) in the same column.