Carrot rhamnogalacturonan I structure and composition changed during 2017 in California

被引：6

作者：

Hotchkiss Jr, Arland T. ^{[1
]}

Chau, Hoa K. ^{[1
]}

Strahan, Gary D. ^{[1
]}

Nunez, Alberto ^{[1
]}

Harron, Andrew ^{[1
]}

Simon, Stefanie ^{[2
]}

White, Andre K. ^{[1
]}

Yadav, Madhav P. ^{[2
]}

Yeom, Hye Won ^{[3
]}

机构：

[1] Agr Res Serv, Dairy & Funct Foods Res Unit, US Dept Agr, 600 E Mermaid Lane, Wyndmoor, PA 19038 USA

[2] Agr Res Serv, Sustainable Biofuels & Coprod Res Unit, US Dept Agr, 600 East Mermaid Lane, Wyndmoor, PA 19038 USA

[3] Campbell Soup Co, 1 Campbell Pl, Camden, NJ 08103 USA

来源：

FOOD HYDROCOLLOIDS | 2023年 / 137卷

关键词：

Carrot; Pectin; Rhamnogalacturonan; Dietary fiber; Oligosaccharide; DIETARY FIBER; PECTIN; CITRUS; POLYSACCHARIDES; LIQUEFACTION; EXTRACTION; FEATURES;

D O I：

10.1016/j.foodhyd.2022.108411

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Detailed composition, fine structure, and function were determined for carrot pomace fiber remaining after commercial juice extraction from carrots harvested at four different times during 2017, in different California, USA locations. This pomace was treated with commercial enzymes and the changes in carbohydrate composition were analyzed. The enzyme-treated carrot pomace contained pectic oligosaccharides that were branched, unsaturated, partially acetylated and methylated rhamnogalacturonan I (RG-I) with arabinogalacto-oligosaccharide side chains as well as free galacto-oligosaccharides and galacturono-oligosaccharides detected by MALDI-TOF MS and NMR analysis. The molecular weight and degree of galacto-oligosaccharide polymerization decreased while water solubility increased following enzymatic treatment. While carrot soluble dietary fiber remained relatively constant, insoluble dietary fiber and total dietary fiber increased during the year. The carrot pomace fiber structure changed between the June and September harvests so that it was more susceptible to enzymatic degradation, and its shape became more linear. The diversity of carrot RG-I oligosaccharide structures was the greatest in the enzyme-treated pomace harvested in September and the RG-I became almost completely debranched by the enzyme treatment for the pomace harvested in December. The structural properties of these carrot pomace fiber fractions suggest that they can function as a low viscosity beverage food ingredient, and the rhamnogalacturonan I structure indicated the potential for anti-viral, immuno-modulatory and prebiotic properties. The rhamnogalacturonan structural composition changes during the growing season highlights the need for bioactivity monitoring of carrot pomace obtained from different sources, and harvested at different times during the year.

引用

页数：11