Physicochemical Properties of Tiger Nut ( L) Polysaccharides and Their Interaction with Proteins in Beverages

Overview

Journal Food Chem X

Date 2023 Oct 2

PMID 37780238

Authors

Te Yu

Qiong Wu

Jiaming Wang

Bin Lang

Xusheng Wang

Xinzhu Shang

Affiliations

Soon will be listed here.

Abstract

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.

Citing Articles

Effect of polysaccharide on starch: Pasting, rheology and digestibility.

Wu X, Zhang Q, Zhang J, Zhang B, Wu X, Yan X Food Chem X. 2024; 22:101511.

PMID: 38911913 PMC: 11190478. DOI: 10.1016/j.fochx.2024.101511.

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