Extraction of a water-soluble polysaccharide fraction from lentils and is potential application in acidified protein dispersions

2021 ◽  
pp. 106740
Author(s):  
Kei Nomura ◽  
Madoka Sakai ◽  
Hitomi Ohboshi ◽  
Akihiro Nakamura
2001 ◽  
Vol 68 (4) ◽  
pp. 653-661 ◽  
Author(s):  
PABLO SEBASTIÁN RIMADA ◽  
ANALÍA GRACIELA ABRAHAM

Fermentation of deproteinised whey with kefir grains CIDCA AGK1 was studied focusing on polysaccharide production from lactose. Kefir grains were able to acidify whey at different rates depending on the grain/whey ratio. During fermentation, kefir grains increased their weight and a water-soluble polysaccharide was released to the media. Exopolysaccharide concentration increased with fermentation time, reaching values of 57·2 and 103·4 mg/l after 5 days of fermentation in cultures with 10 and 100 g kefir grains/l, respectively. The polysaccharide fraction quantified after fermentation corresponded to the soluble fraction, because part of the polysaccharide became a component of the grain. Weight of kefir grains varied depending on the time of fermentation. Polysaccharide production was affected by temperature. Although the highest concentration of polysaccharide in the media was observed at 43 °C at both grain/whey ratios, the weight of the grains decreased in these conditions. In conclusion, kefir grains were able to acidify deproteinised whey, reducing lactose concentration, increasing their weight and producing a soluble polysaccharide.


1971 ◽  
Vol 125 (2) ◽  
pp. 473-480 ◽  
Author(s):  
M. A. Obaidah ◽  
K. W. Buck

1. The nature of two polysaccharides (s020 values 6S and 2S respectively in 1m-sodium hydroxide), comprising a fragment (fraction BB, [α]D +236° in 1m-sodium hydroxide), previously isolated from cell walls of Fusicoccum amygdali, has been investigated. 2. Both the major (2S) and minor (6S) components were affected by incubation with α-amylase. The 6S polysaccharide was also attacked by exo-β-(1→3)-glucanase, which is evidence that it contained both α-(1→4)- and β-(1→3)-glucopyranose linkages. By fractionation of the products of α-amylase-treated fraction BB it was possible to obtain a water-insoluble polysaccharide, fraction P ([α]D +290° in 1m-sodium hydroxide, 67% of fraction BB) and a water-soluble polysaccharide, fraction Q ([α]D +16° in 1m-sodium hydroxide, 11% of fraction BB), both of which sedimented as single boundaries with s020 values (in 1m-sodium hydroxide) of 1.7S and 4.6S respectively. 3. Evidence from periodate oxidation, methylation analysis, i.r. spectroscopy and partial acid hydrolysis showed that fraction P consisted of linear chains of α-(1→3)-glucopyranose units with blocks of one or two α-(1→4)-glucopyranose units interspersed at intervals along the main chain. The 2S polysaccharide, from which fraction P is derived, evidently also contains longer blocks of α-(1→4)-glucopyranose units, that are susceptible to α-amylase action. 4. Fraction Q consisted of glucose (88%) with small amounts of galactose, mannose and rhamnose. Evidence from digestion with exo- and endo-β-(1→3)-glucanases, periodate oxidation and methylation analysis suggests that fraction Q consists of a branched galactomannorhamnan core, to which is attached a β-(1→3)-, β-(1→6)-glucan. In the cell wall, chains of α-(1→4)-linked glucopyranose units are linked to fraction Q to form the 6S component of fraction BB.


2013 ◽  
Vol 154 (5) ◽  
pp. 645-648 ◽  
Author(s):  
Ya. V. Gorina ◽  
E. V. Saprykina ◽  
E. A. Gereng ◽  
T. V. Perevozchikova ◽  
E. A. Krasnov ◽  
...  

2000 ◽  
Vol 29 (1) ◽  
pp. 69-76 ◽  
Author(s):  
Kiyoshi Kurihara ◽  
Noriko N. Miura ◽  
Michiharu Uchiyama ◽  
Naohito Ohno ◽  
Yoshiyuki Adachi ◽  
...  

1997 ◽  
Vol 61 (2) ◽  
pp. 312-316 ◽  
Author(s):  
Akira Hosono ◽  
Jonghwa Lee ◽  
Akio Ametani ◽  
Midori Natsume ◽  
Masao Hirayama ◽  
...  

1996 ◽  
Vol 60 (10) ◽  
pp. 1667-1671 ◽  
Author(s):  
Yasuko Yoshizawa ◽  
Jun Tsunehiro ◽  
Kazuyo Nomura ◽  
Masao Itoh ◽  
Fumio Fukui ◽  
...  

2020 ◽  
Author(s):  
MSM Wee ◽  
Ian Sims ◽  
KKT Goh ◽  
L Matia-Merino

© 2019 Elsevier Ltd A water-soluble polysaccharide (type II arabinogalactan-protein) extracted from the gum exudate of the native New Zealand puka tree (Meryta sinclairii), was characterised for its molecular, rheological and physicochemical properties. In 0.1 M NaCl, the weight average molecular weight (Mw) of puka gum is 5.9 × 106 Da with an RMS radius of 56 nm and z-average hydrodynamic radius of 79 nm. The intrinsic viscosity of the polysaccharide is 57 ml/g with a coil overlap concentration 15% w/w. Together, the shape factor, p, of 0.70 (exponent of RMS radius vs. hydrodynamic radius), Smidsrød-Haug's stiffness parameter B of 0.031 and Mark-Houwink exponent α of 0.375 indicate that the polysaccharide adopts a spherical conformation in solution, similar to gum arabic. The pKa is 1.8. The polysaccharide exhibits a Newtonian to shear-thinning behaviour from 0.2 to 25% w/w. Viscosity of the polysaccharide (1 s−1) decreases with decreasing concentration, increasing temperature, ionic strength, and at acidic pH.


1961 ◽  
Vol 39 (2) ◽  
pp. 375-381 ◽  
Author(s):  
C. V. N. Rao ◽  
D. Choudhury ◽  
P. Bagchi

A water-soluble polysaccharide isolated from the kernel of coconut (Cocos nucifera) had [α]D −85° and contained D-galactose (1 mole) and D-mannose (2 moles). Methylation and hydrolysis yielded 2,3,4,6-tetra-O-methyl-D-mannose (0.51 mole); 2,3,4,6-tetra-O-methyl-D-galactose (0.5 mole); 2,3,6-tri-O-methyl-D-mannose (5.52 moles); 2,3,6-tri-O-methyl-D-galactose (1.51 moles); and a di-O-methyl-D-galactose (1 mole). These data agree with those of periodate oxidation. The structural significance of these results is discussed.


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