Structure and properties of sugar beet fibres

Fibrous fractions were prepared from sugar beet pulp (RF) by sequential extractions with potassium oxalate, 0.05 M hydrochloric acid at 85°C and 0.05 m sodium hydroxide at 4°C. The overall composition, polysaccharide structure and some physico-chemical properties (cation exchange capacity, CEC; water holding capacity, WHC; swelling) of each fraction were determined. RF was mostly composed of carbohydrates (66.3 %) with minor amounts of ash, proteins and lignin. The main polysaccharides were highly methylated and acetylated pectins, cellulose and arabinans. The oxalate residue (82.1 % of RF) exhibited only minute differences from RF whereas the acidic and alkaline residues, accounting for 42.8 % and 35.5 % of RF, respectively, were enriched in cellulose and hemicelluloses (xylans, xyloglucans, mannans) and mostly devoid of pectins and arabinans. CEC and WHC of fractions were closely related to the content of unmethylated galacturonic acid residues. The influence of the ionic form of ionisable groups was demonstrated, the Na⁺ form giving the highest WHC. The ionic strength of the medium can reduce the WHC, especially in the case of the acid and alkali-extracted fibres.     

Studies on rats fed a dietary fibre preparation from sugar beet

 Groups of 15 female rats were fed ad libitum for 4 weeks with a standard diet containing 0, 2.5, 5 or 10% of a dietary fibre (DF) preparation made on a laboratory scale from sugar beet pulp. This preparation had a total DF content of 72.2%. Its major components were 36.7% cellulose, 16.9% pectin, 16.8% hemicelluloses (HC) and 11.0% protein. The DF preparation from sugar beet exhibited a water-binding capacity (WBC) of 8.9 g H₂O/g. As the proportion of DF preparation in the diet increased, up to 15.8% total DF, 4.6% cellulose and 1.9% pectin were found in the feeds. The WBC of the diets was estimated to be 1.4–2.9 g H₂O/g. At the end of the experiment, 20.3–64.1% total DF, 10.3–38.2% cellulose, 0.2–7.8% pectin, 4.3–9.2% HC pentoses and 4.3–10.3% HC hexoses were determined in caecum contents (ca. 0.6 g dry weight/rat). The following proportions were found in faeces (3rd week; 1.4–1.9 g dry weight/rat): 34.5–56.9% total DF, 19.5–36.1% cellulose, 6.4–8.4% HC pentoses, 7.4–8.3% HC hexoses. The WBC of faeces ranged from 3.7 g H₂O/g to 4.9 g H₂O/g. About 30–50% of the daily intake of DF appeared in the faeces. Higher amounts of total DF, pectin and HC pentoses were fermented by gastrointestinal microflora as the concentration of DF preparation from sugar beet in the diet increased. In addition, the fermentation of different DF components could be shown by the monosaccharide composition of caecum contents and faeces. Received: 21 October 1997     

甜菜废粕吸附性能的研究

研究了甜菜废粕吸附溶液中Cu2＋的能力,采用间歇吸附试验来评价甜菜废粕对Cu2＋的除去效率,吸附速率相对较快,在60min即可达到平衡。在间歇试验条件下,最高可达90％的去除率。废粕吸附能力与溶液pH有关,pH5．5时最大吸附Cu2＋量可达30．9mg／g。废粕添加量为8g／L足以达到最佳处理效果。     

高压反应釜制备甜菜粕可溶性膳食纤维

以甜菜废粕为原料,用高压反应釜制备可溶性膳食纤维,探讨操作压力、反应温度和反应时间对从甜菜废粕中制备可溶性膳食纤维的影响,对各个因素进行系统的研究,得出最佳提取条件为压力20MPa、反应温度160℃和反应时间90min,此时可溶性膳食纤维得率为22.5％.可溶性膳食纤维主成分糖醛酸和中性糖最高含量为71.7％.SEM结果表明高压处理破坏了甜菜粕表面晶型.可溶性膳食纤维溶液流变性能表现为粘度随着浓度的增加而增大,随着剪切速率的增加而急剧减小.高压反应釜制备甜菜粕可溶性膳食纤维,仅用水为反应介质,不使用任何化学试剂,对设备无腐蚀,对环境友好.     

Application of decolorization on sugar beet pulp in bread production

The aim of this research is the examination of the decolorizing effect of hydrogen peroxide, on sugar beet fibers, which oxidizes the precursors of colored matter and the colored products from enzymatic reactions, by creating uncolored compounds. The advantage of hydrogen peroxide is that its surplus separates into water and hydrogen under the effects of temperature, light, and ions of alkaline and heavy metals and so, non-sucrose compounds do not get into the system. The color change of sugar beet dietary fibers is examined depending on the hydrogen peroxide concentration (in the range from 5 to 20 g H₂O₂/1,000 cm³), the pH value (in the range from 5 to 11), and the time of reaction (in the range from 1 to 12 h) at a temperature of 30 °C. To obtain the best effects of decolorized dietary fibers in white bread production the quality of the raw material is defined. The parameters for the preparation of the bread are chosen (the amount and particle size of the fibers, the amount of water and the mode of its addition) as are the additives, which results in good-quality white bread with sugar beet fibers.     

Preparation and properties of a white protein fraction in high yield from sugar beet (Beta vulgaris L) leaves

Chlorophyll-free protein has been recovered at a yield in excess of 50 % from sugar beet (Beta vulgaris L) leaf juice after two successive pH treatments. This corresponds to about 60 kg of white protein per hectare. The main component of the final preparation is ribulose-1,5-bisphosphate carboxylase (EC 4.1.1.39). Compared with the unfractionated protein from leaf extracts, the white protein preparation has higher contents of tyrosine, threonine, glutamic acid and proline and lower ones of isoleucine, lysine (although still high: 76mg g^?1) and glycine. The content of methionine is high (24mg g^?1) probably as a result of the addition of sulphite during protein extraction. The white protein preparation has a low level of ether extractives (17mg g^?1) and a moderate ash (52mg g^?1) content. The white protein is rapidly degraded by pepsin, trypsin and pancreatic juice.     

Effect of extraction conditions on the yield, purity and surface properties of sugar beet pulp pectin extracts

The extraction of pectins from sugar beet pulp was carried out in an aqueous acid medium under different conditions using a full two-state experimental design for three extraction parameters (pH, temperature and time). The yields of the extracted pectins ranged from 4.1% to 16.2%. Their contents in pectin constituents were 35.2–76.3% galacturonic acid, 6.8–32.9% neutral sugars, 2.0–4.2% methoxy groups, 0.8–3.8% acetyl groups, and 0.1–0.7% ferulic acid. Moreover, protein residues were present in all the extracts within the range of 0.9–6.8% and varied with the extraction conditions. On high performance size exclusion chromatography, the elution pattern of the acid-extracted pectins showed a wide molar mass distribution consisted of two relatively broad peaks. Their weight-average molar mass values determined by HPSEC-RALLS ranged widely from 20,200 to 90,100 g/mol. Most of the extracted pectins were surface-active, and some of them were quite able to produce and stabilize with effectiveness oil-in-water emulsions. Thus, it was inferred that yield, physico-chemical characteristics and surface properties of acid extracted pectins from sugar beet pulp were influenced by the extraction conditions.     

Evaluation of ethanol fermentation parameters for bioethanol production from sugar beet pulp and juice

The aim of this study was to investigate the efficient utilization of sugar beet pulp, as well as raw, concentrated raw and thick sugar beet juice, for bioethanol production. Different fermentation conditions were examined. The influence of raw material pre‐treatment (pasteurization or sterilization), type of batch culture process (stationary or shaken) as well as the type of Saccharomyces cerevisiae yeast preparation on the yields of the process were studied. Moreover, the fermentation process effectiveness was examined in connection with the quality of the obtained distillates. Sterilization, stationary batch culture and Safdistil C‐70 yeast preparation were identified as the most profitable factors for sugar beet pulp fermentation, providing a high fermentation efficiency and ethanol yield (87.7% of theoretical ethanol yield). Concentrated raw beet juice resulted in a value of 94.2% of theoretical yield, and thick juice a 92.6% yield. The results suggest that bioethanol production from sugar beet pulp and sugar beet juice has promise as an alternative fuel. The raw spirits obtained from the sugar beet juice were characterized as having the lowest quantity of volatile by‐products. Copyright © 2014 The Institute of Brewing & Distilling     

粒度对马铃薯渣膳食纤维功能特性的影响

以马铃薯渣为原料,研究粉碎粒度对生物酶法处理产物的持水力、持油力、溶胀性的影响,以及生物酶处理后粉碎与生物酶处理前粉碎,对产物以上性质的影响.结果表明,随粒度的减小,以上性质都呈下降趋势;生物酶处理后粉碎与生物酶处理前粉碎相比,以上性质有所上升.确定了用200 μm～150 μm(80～100目)原料进行马铃薯渣生物酶法提取膳食纤维实验,制备的产品粉碎为200μm(80目)是最合适的工艺条件.     

Effect of chemical treatments of sugar beet fibre on their physico-chemical properties and on their in-vitro fermentation

Chemically treated and dried sugar beet fibres were fermented in vitro in order to study the effects of chemical and physico-chemical parameters of dietary fibre on their colonic fermentation. Sugar beet fibre was treated with dilute alkali, removing mainly acetyl and methyl ester groups, and/or with dilute acids eliminating arabinose, galactose and certain uronic acid residues. The chemical treatments led to an increase in the hydration properties and fermentability by improvement of the accessibility of the remaining polysaccharides. However, if the chemically treated fibres were dried under harsh conditions (100°C), their hydration properties and their fermentability were limited, probably because of structural collapse of the fibre matrix. Whatever the conditions for chemical treatments and drying of the sugar beet fibres, it was possible to predict their fermentability from the water-binding capacity. Because of the relationship between the physiological effects of dietary fibres and the extent to which they are fermented, this result underlines the importance of the physico-chemical characterisation of the fibre in order to acquire a better knowledge of their physiological effects.     

超声波-有机酸法提取甜菜废粕中果胶

以甜菜废粕为原料,用超声波-有机酸协同提取果胶,探讨超声功率、超声时间、料液pH对从甜菜废粕中提取果胶的影响,对各个因素进行系统的研究,确定最佳提取条件为超声功率为1000 W、超声时间为40 min、料液pH为1.5,此时,果胶提取率为7.6％,纯度为71％.与传统的无机酸法相比,超声波-有机酸法更易破坏甜菜粕原有结构,果胶的乳化能力和乳化性能分别提高了7％和4％.超声波-有机酸法具有环境友好、快速、提取率高、热消耗少的特点.     

外源激素处理对甜菜农艺性状及产质量的影响

以甜菜丰产型品种“SD13829”和高糖型品种“04BS02”为材料,研究了喷施2,4-D、GA3、6-BA、ABA 4种外源激素对甜菜农艺性状及产质量的影响.结果表明,GA3能促进株高的增长,ABA抑制株高的增长和叶面积的扩大.2,4-D能促进叶面积的扩大.6-BA、2,4-D和GA3能不同程度地提高地上部干物质积累量.在甜菜生育后期喷施ABA明显抑制甜菜地上部生长,促进地下部干物质积累;喷施2,4-D会造成地下部干物质减少.在块根增长期喷施4种外源激素均能提高块根鲜重,但对两品种含糖率无影响.在糖分积累期喷施4种外源激素对单株根重无明显影响,喷施2,4-D降低了两品种的含糖率,喷施ABA提高了两品种的含糖率.     

Antioxidant efficacy of potato peels and sugar beet pulp extracts in vegetable oils protection

The antioxidant properties of potato peels and sugar beet pulp, in comparison with synthetic antioxidant, were investigated. The bioactive materials were extracted with methanol and examined for their antioxidant activity under accelerated oxidation conditions, using sunflower and soybean oils as oxidation substrates at different concentrations for 72 h at 70 °C. Inverse relationships were noted between peroxide values and oxidative stabilities and also between secondary oxidation products, measured by p-anisidine value and stabilities at termination of the storage. Absorptivity at 232 nm and 270 nm increased gradually with the increase in time, due to the formation of conjugated dienes and polyenes. The order of oxidative stability was as follow: TBHQ > potato peels > BHT = sugar beet pulp > BHA. The predominant phenolic compounds identified by thin-layer chromatography in potato peels and sugar beet pulp were chlorogenic and gallic acids. The results of different antioxidant parameters demonstrated that potato peels and sugar beet pulp are potent sources of natural antioxidants that might be explored to prevent oxidation of vegetable oils.     

High hydrostatic pressure assisted extraction of pectin from sugar beet pulp

This study aimed to investigate the effect of high hydrostatic pressure assisted extraction (HHPE) (250, 350 and 450 MPa at 40 °C for 5 min with/without acid addition) of pectin from sugar beet pulp and compare its properties with pectin obtained from conventional extraction (CE). Degree of esterification (DE), galacturonic acid (Gal-A) content, Fourier transform infrared spectroscopy (FTIR) and nuclear magnetic resonance (NMR) relaxometry experiments were performed on the obtained pectin powder. HHPE (12.23 ± 0.13%) doubled extraction yield compared to CE (6.43 ± 0.07%). Also, HHPE and acid addition were found to have a synergetic effect on the extraction. HHPE resulted in degradations in the polymer structure and reduced Gal-A content and DE. Pectin extracted with both methods was classified as low methoxyl pectin (LMP). According to the NMR Relaxometry results, HHPE decreased water holding capacity (WHC). In brief, HHP was shown to increase the pectin extraction yield and no changes in viscosity were observed at the concentrations studied (2 g/L).     

Preparation of environment‐friendly pectin from sugar beet pulp and assessment of its emulsifying capacity

This study was designed to prepare environment‐friendly pectin from sugar beet pulp (SBP) using subcritical water combined with ultrasonic treatment. Plackett–Burman design based on nineteen different parameters was applied to study the influence of various factors on the characteristics of sugar beet pulp pectin (SBPP). About 29.1% pectin, 62% degree of methylation (DM) and 36% acetylation (DA), and 42.5‐kDa average molecular weight (AMW) were obtained from SBP when using distilled water with solid/liquid ratio of 1:81 for extraction at 110 °C. The yield of SBPP and galacturonic acid (GalA) was mainly affected by solid/liquid (S/L) ratio, water purity and extraction temperature. The ultrasonic temperature, ultrasonic power and extraction temperature were the main factors effecting on neutral sugar content, DM, DA and AMW. Compared with gum arabic (GA), the highest yield SBPP fraction had better emulsifying activity, but poorer emulsion‐stabilizing ability.     

Enzyme catalyzed oxidative gelation of sugar beet pectin: Kinetics and rheology

Sugar beet pectin (SBP) is a marginally utilized co-processing product from sugar production from sugar beets. In this study, the kinetics of oxidative gelation of SBP, taking place via enzyme catalyzed cross-linking of ferulic acid moieties (FA), was studied using small angle oscillatory measurements. The rates of gelation, catalyzed by horseradish peroxidase (HRP) (EC 1.11.1.7) and laccase (EC 1.10.3.2), respectively, were determined by measuring the slope of the increase of the elastic modulus (G′) with time at various enzyme dosages (0.125–2.0 U mL⁻¹). When evaluated at equal enzyme activity dosage levels, the two enzymes produced different gelation kinetics and the resulting gels had different rheological properties: HRP (with addition of H₂O₂) catalyzed a fast rate of gelation compared to laccase (no H₂O₂ addition), but laccase catalysis produced stronger gels (higher G′). The main effects and interactions between different factors on the gelation rates and gel properties were examined in response surface designs in which enzyme dosage (0.125–2.0 U mL⁻¹ for HRP; 0.125–10 U mL⁻¹ for laccase), substrate concentration (1.0–4.0%), temperature (25–55 °C), pH (3.5–5.5), and H₂O₂ (0.1–1.0 mM) (for HRP only) were varied. Gelation rates increased with temperature, substrate concentration, and enzyme dosage; for laccase catalyzed SBP gelation the gel strengths correlated positively with increased gelation rate, whereas no such correlation could be established for HRP catalyzed gelation and at the elevated gelation rates (>100 Pa min⁻¹) gels produced using laccase were stronger (higher G′) than HRP catalyzed gels at similar rates of gelation. Chemical analysis confirmed the formation of ferulic acid dehydrodimers (diFAs) by both enzymes supporting that the gelation was a result of oxidative cross-linking of FAs.     

甜菜生育期植株中N、P、K含量变化及其吸收性能特点的研究

本文以6个品种为材料，在田间试验条件下，研究了甜菜在不同生育期植株中氮、磷和钾含量变化、积累量、吸收性能和需求量，以期揭示其变化规律和合理施肥的科学依据。结果表明：①甜菜植株中氮、磷、钾含量在不同生育期有所变化和差异，其含量最多的时期在苗期，其含量分别为4．03％、0．49％和3．70％，到收获期分别降为0．74％、0．21％和1．12％；②氮、磷、钾在植株中积累量随生育进程由少到多，到收获期每株甜菜积累量分别为3014．56mg、859．45mg和4556．91mg；③甜菜对氮、磷、钾吸收性能最强的时期在叶丛快速生长期（6月5日～7月5日），每天每株甜菜吸收氮76．175mg、磷15．150mg、钾107．376mg，其吸收性能分别占总吸收性能的65．9l％、48．69％和63．06％；④每生产1吨甜菜需磷0．776kg、氮2．690kg、钾4．067kg，其磷：氮：钾比为1：3．50：5．30；每形成1kg糖需磷4．484g、氮15．733g、钾23．784g。     

绿豆皮纤维素的超声波-微波联合辅助提取及其性质研究

以绿豆皮为原料,采用超声波-微波联合辅助碱法提取其中的纤维素,研究了Na OH质量分数、Na OH添加量、超声波-微波联合作用时间、微波功率及脱色时间这5个因素对绿豆皮纤维素得率、膨胀力及持水力的影响,并采用傅里叶变换红外光谱(FT-IR)对绿豆皮纤维素的微观结构进行了表征。结果表明:与碱提取法、超声波或微波单独辅助碱提取法相比,超声波-微波联合辅助碱提取法能够有效的提高绿豆皮纤维素的得率并改善其理化性质。通过单因素试验得到了绿豆皮纤维素提取的最佳工艺条件:Na OH质量分数10%、Na OH添加量15 m L/g、超声波-微波联合作用时间15 min、微波功率300 W、脱色时间90 min,在此条件下,获得的绿豆皮纤维素得率为44.91%,膨胀力为4.01 m L/g,持水力为7.16 g/g。绿豆皮纤维素的红外光谱分析结果表明,超声波-微波联合辅助碱法提取的绿豆皮纤维素特征峰没有发生明显变化,且木质素残留较少。本研究结果可以为废弃绿豆皮的再利用提供参考。     

Sucrose accumulation and osmotic potentials in sugar beet at increasing levels of potassium nutrition

In a pot experiment sugar beet Beta vulgaris L. ssp. vulgaris, cv. Kawetina, was grown on alluvial soil (21 mg exchangeable K 100 g^?1) containing 0 (K₁), 20 (K₂), 40 (K₃) and 60mg fertiliser K 100 g^?1 soil (K₄). The plants were sown on 15 March 1983 and harvested on 23 June, 14 July and 30 August 1983. At final harvest root dry weight/plant had reached 269 g in K₁ and between 304 and 310 g in K₂-K₄. Sucrose values were 15% (K₁) and 17.3–17.7% of root fresh weight (K₂-K₄) respectively. The osmotic potential of the storage root decreased with increasing K nutrition and time. At final harvest ψ, was between ?1.83 (K₁) and ?2.26 MPa (K₄), 75–79% thereof being contributed by sucrose. Sucrose concentrations in press sap increased from 340–400 mM on 23 June to 475 (K₁) and 540–570 mM (K₂-K₄) at the end of August. In the same period K concentrations declined from 40–100 to 10–35 mM K⁺. The sucrose, K and Mg concentrations measured in the press sap were lower than those calculated from sucrose, K, Mg and moisture content of the storage root. This indicates that press sap from thawed storage root tissue is not fully representative. Betaine, analysed only at final harvest, significantly increased with increasing K concentrations in the storage root (r=0.83) and a significant linear regression was found between betaine and sucrose accumulation (r=0.57). This is consistent with the role of betaine as a cytosolic osmoticum for sugar beet storage tissue. Other solutes in the cytosol may also contribute to osmoregulation as sucrose accumulates in the vacuoles.     

Effects of the inclusion of sodium bicarbonate and sugar beet pulp in the concentrate for fattening lambs on acid-base status and meat characteristics

Thirty-six young Merino lambs (15.3 kg live weight) were allocated into four equal groups to study the effects of the inclusion of sodium bicarbonate (‘Bic’, 0 vs. 2%) and sugar beet pulp (‘SBP’, 0 vs. 12%) in the concentrate on meat characteristics. Lambs were fed barley straw and concentrate ad libitum. When they reached 25 kg a blood sample was taken and the animal slaughtered. After 24 h meat characteristics (pH, colour, water holding capacity, Warner–Bratzler shear force, chemical and fatty acid – ‘FA’ – composition) were measured on M. longissimus thoracis et lumborum. SBP replacing 24% of the barley in the concentrate caused an increase in shear force (P < 0.05) and saturated FA (P < 0.05), decreasing meat unsaturated FA (P < 0.05). SB increased blood base excess (P < 0.05) and meat yellowness (P < 0.05) and decreased meat pH (P < 0.05), without altering any other meat characteristics.