Integration of enzymatic modification and ultrafiltration for the production of pectin fractions with highly potent antioxidant capacity as green valorization of sugar beet pulp.

Enzymatic hydrolysis of pectin followed by ultrafiltration of hydrolysate was applied with the aim to produce fractions with potent antioxidant capacity. Pectin was isolated from waste sugar beet pulp by acidic extraction, washed by diafiltration and concentrated by ultrafiltration. Enzymatic hydrolysis was performed with endo-polygalacturonase, and hydrolysate was processed by ultrafiltration into four fractions using membranes in series of decreasing cut-offs from 10 to 1 kDa. Hydrolysis with endo-polygalacturonase increased total antioxidant capacity by twofold in comparison to un-hydrolyzed pectin. Antioxidant capacity of all fractions was considerably higher than that of pectin-from 14.7 to 25-fold, for fraction containing fragments 10 kDa > Mw > 5 kDa and Mw < 1 kDa, respectively. Considerable increase of total antioxidant capacity of pectin through the integration of enzymatic modification and ultrafiltration fractionation indicated great potential of applied green protocol for the production of high-value hydrolysates of pectin from waste sugar beet pulp.

The effect of enzymatic pretreatment of chickpea on functional properties and antioxidant activity of alkaline protein isolate.

Functional properties and antioxidant activity of protein isolates extracted by alkali from chickpea seed after treatment with cellulase and xylanase cocktail and individual arabinofuranosidase were evaluated. Both enzymatic treatments improved recovery of protein by more than 30%, moreover, arabinofuranosidase enabled higher extraction efficiency - above 93%. Protein extracted after treatment with enzyme cocktail showed improved solubility and oil holding capacity by 14% and 80%, respectively, while water holding capacity was increased by 130% after both applied enzymatic pretreatments. The action of enzyme cocktail was more beneficial for improving emulsifying activity and stability of alkaline isolate by 22% and 31%, respectively. Whipping properties of alkaline protein isolate were significantly improved when both enzymatic pretreatments were applied with foam stability increased by 150%. Protein from extractions with arabinofuranosidase and enzyme cocktail expressed enhanced antioxidant activity by 70% and 110%, respectively. Analysis of protein pattern and structural characteristics indicated differences between investigated isolates.