Physicochemical properties of tiger nut (Cyperus esculentus L) polysaccharides and their interaction with proteins in beverages

• Published in: Food Chemistry: X Vol. 19; p. 100776
• Main Authors: Yu, Te, Wu, Qiong, Wang, Jiaming, Liang, Bin, Wang, Xusheng, Shang, Xinzhu
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 30.10.2023; Elsevier
• Subjects: Cellulase; Polysaccharide; Protein drinks; Tiger nuts; Cellulase; Polysaccharide; Protein drinks; Tiger nuts
• ISSN: 2590-1575; 2590-1575
• DOI: 10.1016/j.fochx.2023.100776

•Analysis of the monosaccharide composition of Tiger Nuts polysaccharides.•Molecular mass determination and physical structure of Tiger Nuts polysaccharides.•Studied Tiger Nuts polysaccharide‘s application in protein drinks. This study aimed to extract tiger nut polysaccharides (TNPs) by the cellulase method which were graded using the DEAE-cellulose ion exchange method to obtain neutral (TNP-N) and acidic (TNP-A) polysaccharide classes. Analysis of the physical structures and monosaccharide compositions of TNP-A (3.458 KDa) and TNP-N (10.640 KDa) revealed lamellar and dense flocculent structures, with both primarily containing the monosaccharides glucose, galactose, and arabinose (Glc, Gal, and Ara). Single-factor and orthogonal tests were used to select three hydrocolloids, and the optimal ratio of the composite hydrocolloids was determined. Peanut protein drinks with a centrifugal sedimentation rate of 9.71% and a stability factor of 69.28% were obtained by adding 2.78% polysaccharide extract, 0.1% monoglyceride, and peanut pulp at a ratio of 1:15.5 g/mL. Polysaccharide protein drinks are more stable than commercially available protein drinks, with nutritional parameters either comparable to or better than those of the non-polysaccharide protein drinks.