Water-soluble polysaccharides and hemicelluloses from almond gum: Functional and prebiotic properties
This paper describes the extraction of polysaccharides (AGP) and hemicelluloses (AGH) from almond gum by hot water and alkaline solution, respectively. Structural and functional properties of the extracted polymers were then determined. For this purpose, infrared spectroscopy was first used to chara...
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Published in | International journal of biological macromolecules Vol. 93; no. Pt A; pp. 359 - 368 |
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Main Authors | , , , , , , , |
Format | Journal Article |
Language | English |
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Elsevier B.V
01.12.2016
Elsevier |
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Abstract | This paper describes the extraction of polysaccharides (AGP) and hemicelluloses (AGH) from almond gum by hot water and alkaline solution, respectively. Structural and functional properties of the extracted polymers were then determined. For this purpose, infrared spectroscopy was first used to characterize functional groups of both polymers. The molecular weights of AGP and AGH were then determined using high performance size exclusion chromatography, resulting in 5.72×106g/mol and 5.39×106g/mol, respectively. Monosaccharide composition of both polymers was assessed using gas chromatography. The analysis of the functional properties showed that AGP and AGH had high water-holding (11.36g/g and 6.3g/g, respectively) and fat-binding (5.35g/g and 2.7g/g, respectively) capacities, with good emulsion properties. The prebiotic properties of AGP and AGH were then evaluated using in vitro fermentation by Bifidobacterium adolescentis and Lactobacillus acidophilus. Both polymers showed suitability for in vitro fermentation, suggesting thus their prebiotic nature. The obtained results demonstrated the promising potential of AGP and AGH for different applications in food industry. |
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AbstractList | This paper describes the extraction of polysaccharides (AGP) and hemicelluloses (AGH) from almond gum by hot water and alkaline solution, respectively. Structural and functional properties of the extracted polymers were then determined. For this purpose, infrared spectroscopy was first used to characterize functional groups of both polymers. The molecular weights of AGP and AGH were then determined using high performance size exclusion chromatography, resulting in 5.72×106g/mol and 5.39×106g/mol, respectively. Monosaccharide composition of both polymers was assessed using gas chromatography. The analysis of the functional properties showed that AGP and AGH had high water-holding (11.36g/g and 6.3g/g, respectively) and fat-binding (5.35g/g and 2.7g/g, respectively) capacities, with good emulsion properties. The prebiotic properties of AGP and AGH were then evaluated using in vitro fermentation by Bifidobacterium adolescentis and Lactobacillus acidophilus. Both polymers showed suitability for in vitro fermentation, suggesting thus their prebiotic nature. The obtained results demonstrated the promising potential of AGP and AGH for different applications in food industry. This paper describes the extraction of polysaccharides (AGP) and hemicelluloses (AGH) from almond gum by hot water and alkaline solution, respectively. Structural and functional properties of the extracted polymers were then determined. For this purpose, infrared spectroscopy was first used to characterize functional groups of both polymers. The molecular weights of AGP and AGH were then determined using high performance size exclusion chromatography, resulting in 5.72×10 g/mol and 5.39×10 g/mol, respectively. Monosaccharide composition of both polymers was assessed using gas chromatography. The analysis of the functional properties showed that AGP and AGH had high water-holding (11.36g/g and 6.3g/g, respectively) and fat-binding (5.35g/g and 2.7g/g, respectively) capacities, with good emulsion properties. The prebiotic properties of AGP and AGH were then evaluated using in vitro fermentation by Bifidobacterium adolescentis and Lactobacillus acidophilus. Both polymers showed suitability for in vitro fermentation, suggesting thus their prebiotic nature. The obtained results demonstrated the promising potential of AGP and AGH for different applications in food industry. |
Author | Kallel, Fatma Ben Jeddou, Khawla Khelfa, Anissa Koubaa, Mohamed Boisset Helbert, Claire Ellouz Ghorbel, Rhoudha Ellouz Chaabouni, Semia Bouaziz, Fatma |
Author_xml | – sequence: 1 givenname: Fatma surname: Bouaziz fullname: Bouaziz, Fatma email: fatma.bouaziz22@yahoo.fr organization: Enzyme & Bioconversion Unit (UR13ES74), National School of Engineering, P.O. Box 1173, 3038, Sfax University, Tunisia – sequence: 2 givenname: Mohamed surname: Koubaa fullname: Koubaa, Mohamed organization: Sorbonne Universités, Université de Technologie de Compiègne, Laboratoire Transformations Intégrées de la Matière Renouvelable (UTC/ESCOM, EA 4297 TIMR), Centre de Recherche de Royallieu, CS 60319, 60203 Compiègne Cedex, France – sequence: 3 givenname: Khawla surname: Ben Jeddou fullname: Ben Jeddou, Khawla organization: Enzyme & Bioconversion Unit (UR13ES74), National School of Engineering, P.O. Box 1173, 3038, Sfax University, Tunisia – sequence: 4 givenname: Fatma surname: Kallel fullname: Kallel, Fatma organization: Enzyme & Bioconversion Unit (UR13ES74), National School of Engineering, P.O. Box 1173, 3038, Sfax University, Tunisia – sequence: 5 givenname: Claire surname: Boisset Helbert fullname: Boisset Helbert, Claire organization: Service de chromatographie, purification et analyse de polysaccharides CERMAV-CNRS, 601 rue de la Chimie, 38041 Grenoble, Cedex 9, France – sequence: 6 givenname: Anissa surname: Khelfa fullname: Khelfa, Anissa organization: Sorbonne Universités, Université de Technologie de Compiègne, Laboratoire Transformations Intégrées de la Matière Renouvelable (UTC/ESCOM, EA 4297 TIMR), Centre de Recherche de Royallieu, CS 60319, 60203 Compiègne Cedex, France – sequence: 7 givenname: Rhoudha surname: Ellouz Ghorbel fullname: Ellouz Ghorbel, Rhoudha organization: Enzyme & Bioconversion Unit (UR13ES74), National School of Engineering, P.O. Box 1173, 3038, Sfax University, Tunisia – sequence: 8 givenname: Semia surname: Ellouz Chaabouni fullname: Ellouz Chaabouni, Semia organization: Enzyme & Bioconversion Unit (UR13ES74), National School of Engineering, P.O. Box 1173, 3038, Sfax University, Tunisia |
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Keywords | Functional properties Almond gum polysaccharide Hemicellulose |
Language | English |
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Snippet | This paper describes the extraction of polysaccharides (AGP) and hemicelluloses (AGH) from almond gum by hot water and alkaline solution, respectively.... |
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SubjectTerms | Almond gum polysaccharide Bifidobacterium - growth & development Biotechnology Chemical and Process Engineering Engineering Sciences Food and Nutrition Functional properties Hemicellulose Lactobacillus acidophilus - growth & development Life Sciences Polysaccharides - chemistry Polysaccharides - isolation & purification Prebiotics Prunus dulcis - chemistry Solubility |
Title | Water-soluble polysaccharides and hemicelluloses from almond gum: Functional and prebiotic properties |
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