Isolation and characterisation of cell wall polysaccharides from legume by-products: Okara (soymilk residue), pea pod and broad bean pod

• Published in: Food chemistry Vol. 122; no. 1; pp. 339 - 345
• Main Authors: Mateos-Aparicio, I., Redondo-Cuenca, A., Villanueva-Suárez, M.J.
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01.09.2010; [Amsterdam]: Elsevier Science; Elsevier
• Subjects: Biological and medical sciences; Broad bean pod; broad bean pods; By-products; byproducts; cell wall components; Cell wall polysaccharides; faba beans; food analysis; food composition; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; isolation; legumes; novel foods; Okara; Pea pod; pea pods; peas; plant extracts; pods; polysaccharides; soymilk; Pea pod; Cell wall polysaccharides; Broad bean pod; By-products; Okara; Vegetables; Pod; Soybean milk; Pea; Cell wall; Bean; Grain legume; Residue; Isolation; Polysaccharide; By product
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2010.02.042

Cell wall material (CWM) from three legume by-products: okara (O), pea pod (PP) and broad bean pod (BBP) were isolated. CWM was sequentially extracted with a chelating agent to obtain S1, and with dilute alkali (S2), 1 M alkali (S3), 4 M alkali (S4) and NaClO 2/acetic acid (S5) to leave a cellulose-rich residue (RES). The S1 fraction was different in each by-product (O: 7.2%; PP: 5.5%; BBP: 29.4 %). S2 (O: 7.4%; PP: 3.2%; BBP: 8.1%) and S5 (O: 9.8%; PP: 5.6%; BBP: 10.8%) were low in pea pod and similar in okara and broad bean pod. S1, S2 and S5 were characterised as pectin-rich fractions, whereas S3 and S4 were hemicellulose-rich fractions. There was a high percentage of S3 in pea pod (O: 8.9%; PP: 11.5%; BBP: 6.8%) and S4 in okara (O: 17.8%; PP: 7.1% BBP: 5.7%). RES was the fraction with the highest percentage of cellulose, and the remainder was pectin and hemicellulose material (O: 48.9%; PP: 67.1%; BBP; 39.2%). In addition, the swelling and water retention capacity of these by-products indicates their potential application as a texturing additive.