Continuous production of pectic oligosaccharides from sugar beet pulp in a cross flow continuous enzyme membrane reactor
Sugar beet pulp pectin is an attractive source for the production of pectic oligosaccharides, an emerging class of potential prebiotics. The main aim of the present work was to investigate a new process allowing to produce pectic oligosaccharides in a continuous way by means of a cross flow enzyme membrane reactor while using a low-cost crude enzyme mixture (viscozyme). Preliminary experiments in batch and semi-continuous setups allowed to identify suitable enzyme concentrations and assessing filtration suitability. Then, in continuous experiments in the enzyme membrane reactor, residence time and substrate loading were further optimized. The composition of the obtained oligosaccharide mixtures was assessed at the molecular level for the most promising conditions and was shown to be dominated by condition-specific arabinans, rhamnogalacturonans, and galacturonans. A continuous and stable production was performed for 28.5 h at the optimized conditions, obtaining an average pectic oligosaccharide yield of 82.9 ± 9.9% (w/w), a volumetric productivity of 17.5 ± 2.1 g/L/h, and a specific productivity of 8.0 ± 1.0 g/g E/h. This work demonstrated for the first time the continuous and stable production of oligosaccharide mixtures from sugar beet pulp using enzyme membrane reactor technology in a setup suitable for upscaling.
KeywordsPectic oligosaccharides Sugar beet pulp Enzyme membrane reactor Volumetric productivity Continuous production
The authors acknowledge IGV GmbH (Potsdam, Germany) for providing the sugar beet pulp raw material. Neha Babbar gratefully acknowledges the PhD scholarship Grant from VITO (Mol, Belgium) and University of Parma (Parma, Italy).
This study was funded by the European commission (FP7, NOSHAN, Grant agreement 312140).
Compliance with ethical standards
Conflict of interest
The authors declare that they have no conflict of interest.
- 1.Comite Europeen des Fabricants de Sucre (2016) CEFS sugar statistics. http://www.comitesucre.org/site/wp-content/uploads/2017/03/SUGAR-STATISTICS-2016.pdf
- 3.Leijdekkers AGM, Bink JPM, Geutjes S et al (2013) Enzymatic saccharification of sugar beet pulp for the production of galacturonic acid and arabinose; a study on the impact of the formation of recalcitrant oligosaccharides. Bioresour Technol 128:518–525. https://doi.org/10.1016/j.biortech.2012.10.126 CrossRefPubMedGoogle Scholar
- 9.Manderson K, Pinart M, Tuohy KM et al (2005) In vitro determination of prebiotic properties of oligosaccharides derived from an orange juice manufacturing by-product stream. Appl Environ Microbiol 71:8383–8389. https://doi.org/10.1128/AEM.71.12.8383-8389.2005 CrossRefPubMedPubMedCentralGoogle Scholar
- 12.Lama-Muñoz A, Rodríguez-Gutiérrez G, Rubio-Senent F, Fernández-Bolaños J (2012) Production, characterization and isolation of neutral and pectic oligosaccharides with low molecular weights from olive by-products thermally treated. Food Hydrocoll 28:92–104. https://doi.org/10.1016/j.foodhyd.2011.11.008 CrossRefGoogle Scholar
- 15.Holck J, Hjernø K, Lorentzen A et al (2011) Tailored enzymatic production of oligosaccharides from sugar beet pectin and evidence of differential effects of a single DP chain length difference on human faecal microbiota composition after in vitro fermentation. Process Biochem 46:1039–1049. https://doi.org/10.1016/j.procbio.2011.01.013 CrossRefGoogle Scholar
- 20.Olano-Martin E, Mountzouris KC, Gibson GR, Rastall R (2001) Continuous production of pectic oligosaccharides in an enzyme membrane reactor. J Food Sci 66:966–971. https://doi.org/10.1111/j.1365-2621.2001.tb08220.x CrossRefGoogle Scholar