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Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 442710
Title Structural and water-holding characteristics of untreated and ensiled chicory root pulp
Author(s) Ramasamy, U.; Gruppen, H.; Schols, H.A.
Source Journal of Agricultural and Food Chemistry 61 (2013)25. - ISSN 0021-8561 - p. 6077 - 6085.
DOI https://doi.org/10.1021/jf401621h
Department(s) Food Chemistry Group
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2013
Keyword(s) cell-walls - nonstarch polysaccharides - liquid-chromatography - by-products - xyloglucan - cellulose - pectins - fiber - purification - substances
Abstract Cell wall polysaccharides (CWPs) from chicory root pulp (CRP) and the effect of ensiling on CWP structure to reduce the water-holding capacity (WHC) were studied. Sequential extractions of CRP showed that hot water extraction solubilized arabinan-rich pectin and inulin, each representing 6% of all CRP sugars. A significant amount of pectic sugars (46%) rich in uronic acid from CRP was solubilized by chelating agents. Both dilute alkali extraction, which solubilized branched pectin (14% from CRP), and concentrated alkali extraction, which solubilized hemicellulose dominant in yloglucans (2.5%) mostly of the XXXG type and mannan (0.9%), from CRP CWPs seemed to influence the WHC of CRP. Alkali-insoluble residue (39% of CRP sugars) mainly comprised cellulose and some branched pectin (17% from CRP). Ensiling reduced the methyl esterification of pectin, caused degradation of homogalacturonan and rhamnogalacturonan, and possibly modified the xyloglucan, mannan, and glucan network, reducing the WHC from 6 mL/g to 3.4 mL/g.
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