Ferulated Pectins from Sugar Beet Bioethanol Solids: Extraction, Macromolecular Characteristics, and Enzymatic Gelling Properties

Pectin from sugar beet (Beta vulgaris L.) (SBP) was extracted a waste (SBW) registering 4.4% (w/w) yield. SBP presented weight-average molar mass of 459 kDa, galacturonic acid content 52.2%, and low esterification degree (30%). The macromolecular characteristics revealed flexible extended coil chain conformation. main neutral sugars in were galactose (20.7%), mannose (5.0%), arabinose (3.60%) while ferulic (FA) 2.1 µg·mg?1 sample. FA remained the mainly RG I region even after suffering both, industrial processing harsh weathering conditions. Consequently, formed covalent gels induced by laccase. Covalent cross-linking (dimers trimer FA) 0.97 mg·g?1 SBP. 8-5?, 5-5?, 8-O-4? dimers isomers proportions 75, 17, 8%, respectively. at 4% (w/v ) registered storage (G?) loss (G?) moduli final values 44 0.66 Pa, soft adhesive according to texture profile analysis. Scanning electron microscopy analysis lyophilized an imperfect honeycomb-like structure with 4.5 ± 1.4 µm average cavities diameter.