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Pectic polysaccharides of black radish taproots: Extraction, structural characterization.
F V Vityazev1, V V Golovchenko1, O A Patova1
1Institute of Physiology of Federal Research Centre "Komi Science Centre of the Urals Branch of the Russian Academy of Sciences", 50 Pervomaiskaya Str., 167982 Syktyvkar, Russia.
Food Chemistry
|October 20, 2023
Summary
Black radish taproots contain significant amounts of pectin, a key polysaccharide. Researchers isolated pectin and starch, finding pectin to be the primary component in both pulp and peel.
Area of Science:
- Plant Biochemistry
- Food Science
- Carbohydrate Chemistry
Background:
- Black radish (Raphanus sativus L.) taproots are a source of polysaccharides.
- Understanding the composition of these polysaccharides is important for potential applications.
Purpose of the Study:
- To isolate and characterize starch and pectin from black radish taproot pulp and peel.
- To determine the yield and structural features of the extracted pectins.
Main Methods:
- Sequential extraction using various solvents (water, ammonium oxalate, sodium carbonate, sodium hydroxide).
- Enzymatic degradation with amyloglucosidase and polygalacturonase.
- Fractionation using DEAE-cellulose and structural analysis via NMR spectroscopy.
Main Results:
- Ammonium oxalate solutions yielded the highest amounts of polysaccharides from both pulp and peel.
- Pectin was identified as the main polysaccharide, with yields of 9.5% (pulp) and 10.5% (peel) on dry matter.
- NMR analysis revealed the presence of rhamnogalacturonan-I (RG-I) and galacturonan (HG) regions in the pectin structure, with RG-I exhibiting an unbranched structure.
Conclusions:
- Black radish taproots are a rich source of pectin, with higher concentrations in the peel.
- The isolated pectin contains distinct RG-I and HG regions, with RG-I being unbranched.
- These findings contribute to the understanding of black radish composition and pectin characterization.
