Enzymatic degradation studies of pectin and cellulose from red beets

The influence of structural features of the cell wall polysaccharides pectin and cellulose on the enzymatic degradation of red beet was evaluated. Alcohol-insoluble substances and acetone-insoluble residues were prepared from red beets and characterized with respect to the content of dietary fibre, pectin fractions, neutral saccharide composition and water absorption. The high-methylated and high-acetylated pectin component was partly soluble in water and in EDTA. Pectin was hardly extractable from alcohol-insoluble substances as well as from red beets. Isolated pectin could not be completely degraded by pectolytic enzymes. After de-acetylation, the pectic acid from red beets was degradable in a similar rate like citrus pectic acid. From alcohol-insoluble substances, several cellulose and lignin fractions were prepared and analysed. A cellulose preparation from red beets was intensely degraded by cellulases with high activities as shown by the release of reducing end-groups, viscosity and scanning electron microscopy. Cell wall preparations from red beets were able to bind high amounts of water. A decrease in water absorption during enzymatic action or changes in viscosity and flow behaviour are sensitive markers for decomposition or depolymerization processes. Furthermore, an inhibitor of microbial enzymes was isolated from red beets and acetone-insoluble residues. The main reason for the poor enzymatic liquefaction or maceration of red beets by pectolytic and cellulolytic enzymes is the high degree of acetylation of the pectin component.