Submitted to: Carbohydrate Polymers
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 12/2/2012
Publication Date: 3/15/2013
Publication URL: http://handle.nal.usda.gov/10113/60313
Citation: Fishman, M., Chau, H.K., Qi, P.X., Hotchkiss, A.T., Yadav, M.P. 2013. Physico-chemical characterization of protein associated polysaccharides extracted from sugar beet pulp. Carbohydrate Polymers. 92:2257-2266.
Interpretive Summary: The need to increase utilization of low valued byproducts derived from the processing of sugar beets has prompted us to investigate the extraction and structure of high molecular weight sugars from sugar beet pulp (SBP). These polysaccharides have the potential to prevent, the separation of fruit and milk proteins, i.e. act as emulsifiers, in yogurt. SBP is derived from the remains of sugar beets after the extraction of table sugar. In this work we have developed and describe for the first time a pilot plant method for the steam assisted flash extraction (SAFE) of two of these polysaccharides from pulp. Characterization has confirmed that proteins combine with polysaccharides. It is thought that these proteins are essential in conveying emulsifying properties to these polysaccharides. This research should be of help to sugar beet growers and processors by increasing the demand and value of their by-products without increasing the cost of table sugar to the consumer.
Technical Abstract: Sugar Beet Pulp (SBP), contains 67 to 80% (dry weight) of potentially valuable polysaccharides. We have solubilized and separated polysaccharides from SBP into three fractions with steam assisted flash extraction (SAFE) employed to solubilize the first and second fractions. Pectin, the first fraction, was extracted under acidic conditions. The second fraction, labeled alkaline soluble polysaccharides (ASP) was comprised of two sub fractions. The third fraction obtained from the sequentially extracted residue was solubilized by derivitizing with sodium monochloroacetate. Fractions were characterized by their chemical composition and by HPSEC with online light scattering (LS), viscosity (DP), refractive index (RI) and ultraviolet/visible (UV/V)(250, 278, 310 nm) light detection. UV/V in combination with RI was employed to obtain information concerning the distribution of ferulic acid groups and proteins associated with the polysaccharides. These polysaccharides have the potential to emulsify the fruit in yogurt.