18A-15 |
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C. CHAISAKDANUGULL, Dept. of Food Technology, Rangsit University, Faculty of Biotechnology, Pathumthanee, 12000, Thailand Characterization of oligosaccharide from tamarind kernel powder Chitsuda Chaisakdanugull and Klanarong Sriroth, Dept. of Food Technology, Faculty of Biotechnology, Rangsit University, Paholyothin Road, Pathumthanee, Thailand, 12000 Seeds of the tamarind tree (Tamarindus indica) which is indigenous to Thailand contain large proportions of xyloglucan that can be used as functional food ingredients and can be hydrolyzed to oligosaccharide. However, less information on xyloglucan oligosaccharide from tamarind seed has been reported. The aims of this work were to study the effect of dehulling processes on the physical and rheological properties of tamarind kernel powders (TKPs) and to investigate the prebiotic effect of xyloglucan oligosaccharide from TKP obtained by enzymatic hydrolysis. The rheological and physical properties of TKPs obtained by non-heating and heating dehulling processes were compared. The macromolecular distribution of extracted xyloglucan from TKPs was studied by column chromatography and their molecular weights (Mw) were determined by light scattering technique. The extracted xyloglucan of TKP from non-heating dehulling process was hydrolyzed to oligosaccharides by cellulase and the Mw of each fraction was studied by MALDI-TOF mass spectrometry. The pooled fraction of oligosaccharide was evaluated for promoting growth of probiotic bacteria compared with inulin. The results showed that 3% of TKP suspensions from different dehulling processes were pseudoplastic fluids and did not exhibit yield stress. The consistency coefficient (k) of TKP from non-heating dehulling process was significantly higher than that of TKPs from the other two heating processes, whereas the flow behavior index (n) was the lowest. The loss of viscosity with stirring at 95 °C for 30 min was found in TKPs from heating dehulling processes. The hydrolyzed xyloglucan composed of 4 fractions. The Mw of each fraction was 956, 960, 1424 and 5039 respectively. The maximum cell growth of probiotic bacteria cultured in basal medium contained 2% of xyloglucan oligosaccharide was higher than that cultured in basal medium containing the same amount of inulin. The data showed that dehulling of tamarind seeds by heating resulted in polymer degradation. Xyloglucan oligosaccharides obtained by enzymatic hydrolysis may be applied as a prebiotic food ingredient.
Session 18A, Carbohydrate: General
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |