干旱区生态环境知识资源中心(Arid): Composition, Physicochemical Features, and Covalent Gelling Properties of Ferulated Pectin Extracted from Three Sugar Beet (Beta vulgaris L.) Cultivars Grown under Desertic Conditions

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DOI	10.3390/agronomy11010040
	Composition, Physicochemical Features, and Covalent Gelling Properties of Ferulated Pectin Extracted from Three Sugar Beet (Beta vulgaris L.) Cultivars Grown under Desertic Conditions
	Lara-Espinoza, Claudia; Sanchez-Villegas, Jose A.; Lopez-Franco, Yolanda; Carvajal-Millan, Elizabeth; Troncoso-Rojas, Rosalba; Carvallo-Ruiz, Tania; Rascon-Chu, Agustin
通讯作者	Rascon-Chu, A (corresponding author), Res Ctr Food & Dev CIAD, AC, Carretera Gustavo Enrique Astiazaran Rosas 46, Hermosillo 83304, Sonora, Mexico.
来源期刊	AGRONOMY-BASEL
EISSN	2073-4395
出版年	2021
卷号	11 期号:1
英文摘要	Sugar beet is a potential source of pectin, competitive with traditional sources, that has recently acquired great relevance for its interesting covalent gelling and applications in food and biomedical industries. Pectins from three Sugar beet (Beta vulgaris L.) commercial cultivars (Cadet, Coronado large, and SV MEI) were grown under irrigated desertic conditions and the influence of cultivar, on pectin yield, composition, physicochemical and gelling characteristics was investigated. The composition and chemical properties of pectin from the three cultivars were in general, statistically different, especially in the Syngenta Cadet cultivar, presenting higher protein (10.3%), neutral sugars (21.6%), galacturonic acid (55%) and ferulic acid (5.5 mg/g) content, which are important parameters for gel formation. All pectins gelled via oxidative coupling and the main ferulic acid dimers found were 8-5 ' and 8-O-4 '. Pectin from Cadet cultivar formed gels with higher hardness (6.65 N) and adhesiveness (12.2 N) values than the other two varieties. The results indicate that pectin composition is affected by the sugar beet cultivars reported herein, especially in ferulic acid content, which confer the covalent gelling capability. Sugar beet cultivars grown under desert conditions could be a source of gelling ferulated pectins for the food industry, as valuable as those obtained in temperate conditions.
英文关键词	sugar beet ferulated pectin gelling ability ferulic acid texture profile analysis
类型	Article
语种	英语
开放获取类型	gold
收录类别	SCI-E
WOS记录号	WOS:000609658000001
WOS类目	Agronomy ; Plant Sciences
WOS研究方向	Agriculture ; Plant Sciences
资源类型	期刊论文
条目标识符	http://119.78.100.177/qdio/handle/2XILL650/347685
作者单位	[Lara-Espinoza, Claudia; Sanchez-Villegas, Jose A.; Lopez-Franco, Yolanda; Carvajal-Millan, Elizabeth; Troncoso-Rojas, Rosalba; Carvallo-Ruiz, Tania; Rascon-Chu, Agustin] Res Ctr Food & Dev CIAD, AC, Carretera Gustavo Enrique Astiazaran Rosas 46, Hermosillo 83304, Sonora, Mexico
推荐引用方式 GB/T 7714	Lara-Espinoza, Claudia,Sanchez-Villegas, Jose A.,Lopez-Franco, Yolanda,et al. Composition, Physicochemical Features, and Covalent Gelling Properties of Ferulated Pectin Extracted from Three Sugar Beet (Beta vulgaris L.) Cultivars Grown under Desertic Conditions[J],2021,11(1).
APA	Lara-Espinoza, Claudia.,Sanchez-Villegas, Jose A..,Lopez-Franco, Yolanda.,Carvajal-Millan, Elizabeth.,Troncoso-Rojas, Rosalba.,...&Rascon-Chu, Agustin.(2021).Composition, Physicochemical Features, and Covalent Gelling Properties of Ferulated Pectin Extracted from Three Sugar Beet (Beta vulgaris L.) Cultivars Grown under Desertic Conditions.AGRONOMY-BASEL,11(1).
MLA	Lara-Espinoza, Claudia,et al."Composition, Physicochemical Features, and Covalent Gelling Properties of Ferulated Pectin Extracted from Three Sugar Beet (Beta vulgaris L.) Cultivars Grown under Desertic Conditions".AGRONOMY-BASEL 11.1(2021).