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 inInternational journal of biological macromolecules Vol. 93; no. Pt A; pp. 359 - 368
Main Authors Bouaziz, Fatma, Koubaa, Mohamed, Ben Jeddou, Khawla, Kallel, Fatma, Boisset Helbert, Claire, Khelfa, Anissa, Ellouz Ghorbel, Rhoudha, Ellouz Chaabouni, Semia
Format Journal Article
LanguageEnglish
Published Netherlands Elsevier B.V 01.12.2016
Elsevier
Subjects
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
Functional properties
Almond gum polysaccharide
Hemicellulose
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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.
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
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  surname: Ben Jeddou
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  givenname: Claire
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  givenname: Anissa
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  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
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  givenname: Rhoudha
  surname: Ellouz Ghorbel
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  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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Issue Pt A
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
URI https://dx.doi.org/10.1016/j.ijbiomac.2016.08.032
https://www.ncbi.nlm.nih.gov/pubmed/27527693
https://search.proquest.com/docview/1835353713
https://hal.science/hal-02614694
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