Effects of partial enzymic degradation of sugar beet pectin on oxidative coupling of pectin-linked ferulates in vitro

Abstract

Pectins were extracted from roots and petioles of sugar beet, and treated with α-arabinosidase, 1,4-β-galactanase or polygalacturonase. They were then cross-linked using hydrogen peroxide and peroxidase. The effects on pectin molecular size were monitored by size-exclusion chromatography and viscometry. A decrease in apparent molecular size was observed after α-arabinosidase and polygalacturonase treatment, and all three enzymes caused a decrease in viscosity. The pectins were then cross-linked using hydrogen peroxide and peroxidase, and the effects on dehydrodiferulate formation were monitored by HPLC. Pretreatment with polygalacturonase caused no significant change in subsequent dehydrodiferulate cross-linking, while pretreatment with α-arabinosidase caused a slight change in the ratios of the different dehydrodiferulates formed. Pretreatment with 1,4-β-d-galactanase caused a more significant change in the ratios of the different dehydrodiferulates formed, and also greatly increased the overall recovery of total ferulates (monomers plus dehydrodiferulates), both in root pectin and petiole pectin. The possible effects of polysaccharide microstructure on the dimerisation and further polymerisation of pectin-linked ferulates are discussed.