Desarrollo de la hidrlisis completa de pectinas a partir

de orujo de manzana
Food Chemistry
Volume 172, 1 April 2015, Pages 675-680

Abstract
Enzymatically extracted pectins have a more complex structure than
those obtained by conventional methods. As a result, they are less
susceptible to hydrolysis, which makes the precise determination of their
composition difficult. The aim of the study was to develop a method of
complete hydrolysis of enzymatically extracted apple pectins. Substrates
were pectins isolated from apple pomace by the use of xylanase and
multicatalytic preparation Celluclast and apple pomace. Hydrolysis was
performed by a chemical method with 2 M TFA at 100 C and 120 C and
a combined acidic/enzymatic method. After hydrolysis, the contents of
galacturonic acid and neutral sugars were measured by HPLC. Complete
hydrolysis of polygalacturonic acid occurred after 2.5 h incubation with
2 M TFA at 120 C. The efficient hydrolysis of neutral sugars in pectins
was performed with 2 M TFA at 100 C for 2.5 h. Monomers most
susceptible to concentrated acid were rhamnose, mannose and
arabinose.

Resumen
Las pectinas extradas enzimticamente tienen una estructura ms
compleja que las obtenidas por mtodos convencionales. Como
resultado, son menos susceptibles a la hidrlisis, lo que dificulta la
determinacin precisa de su composicin. El objetivo del estudio fue
desarrollar un mtodo de hidrlisis completa de pectinas de manzana
extradas enzimticamente. Los sustratos fueron pectinas aisladas del
orujo de manzana por el uso de xilanasa y preparacin multicataltica
Celluclast y pomada de manzana. La hidrlisis se realiz por un mtodo
qumico con TFA 2 M a 100C y 120C y un mtodo cido / enzimtico
combinado. Despus de la hidrlisis, los contenidos de cido
galacturnico y azcares neutros se midieron por HPLC. La hidrlisis
completa del cido poligalacturnico se produjo despus de 2,5 h de
incubacin con TFA 2 M a 120C DO. La hidrlisis eficiente de azcares
neutros en pectinas se realiz con TFA 2 M a 100 C durante
2,5 h. Los monmeros ms susceptibles al cido concentrado fueron la
ramnosa, la manosa y la arabinosa.

Palabras claves
Pectina de manzana; Hidrlisis encimtica; Hidrlisis qumica; cido galacturnico;
Pectina de azcar neutra

Caracterizacin de las pectinas extradas de la cscara

de granada y sus propiedades gelificantes
Food Chemistry
Volume 215, 15 January 2017, Pages 318-325

Abstract
The composition of pomegranate peel, the main by-product during
pomegranate processing, and some of the characteristics of the water-
soluble pectins were investigated. Four tunisian pomegranate peels were
subjected to hot aqueous extractions (86 C, 80 min, 20 mM nitric acid).
Pomegranate peels yielded between 6.8% and 10.1% pectins. The
extracted pectins were low methylated and were characterized by the
predominance of homogalacturonan regions. Principal component
analysis applied on FT-IR spectral data in the region between 4000 and
650 cm1 differentiated the samples according to their degree of
methylation. At pH 3, in the presence of 0.7% pectin, all solutions showed
a rapid gel formation with G > G. With decreasing temperature from
90 C to 10 C, G increased to reach a plateau at 10 C. The variation in
the pectin gel formation between varieties was attributed to difference in
pectin characteristics particularly the hydrodynamic volume and the
neutral sugar content.Keywords

Punica granatum L.; Extraction; Pectin; Chemical composition;

Rheological properties
Resumen

Se investig la composicin de la cscara de granada, el subproducto

principal durante el procesamiento de la granada y algunas de las
caractersticas de las pectinas solubles en agua. Se sometieron cuatro
exfoliaciones de granada tunecina a extracciones acuosas calientes
(86C , 80 min, cido ntrico 20 mM). Las cscaras de granada
produjeron entre 6,8% y 10,1% de pectinas. Las pectinas extradas
fueron de baja metilacin y se caracterizaron por el predominio de
regiones homogalacturnicas. El anlisis de componentes principales
aplicado a los datos espectrales FT-IR en la regin entre 4000 y
650 cm -1 diferenci las muestras segn su grado de metilacin. A pH 3,
en presencia de 0,7% de pectina, todas las soluciones mostraron una
rpida formacin de gel con G ' > GRAMO". Con una temperatura
decreciente de 90 C a 10 C, G 'aument hasta alcanzar una meseta
a 10 C. La variacin en la formacin de gel de pectina entre variedades
se atribuy a la diferencia en las caractersticas de la pectina
particularmente el volumen hidrodinmico y el contenido de azcar
neutro.