Composition and Rheological Properties of Polysaccharide Extracted from Tamarind (<i>Tamarindus indica</i> L.) Seed
A polysaccharide was extracted in high yield from tamarind (<i>Tamarindus indica</i> L.) seed (TSP) by acidic hot water extraction and ethanol precipitation. It was composed of 86.2% neutral polysaccharide, 5.4% uronic acid and 1.3% protein. The molecular weight of TSP was estimated to b...
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MDPI AG
2019-03-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/24/7/1218 |
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| author | Huimin Shao Hui Zhang Yanjun Tian Zibo Song Phoency F. H. Lai Lianzhong Ai |
| author_facet | Huimin Shao Hui Zhang Yanjun Tian Zibo Song Phoency F. H. Lai Lianzhong Ai |
| author_sort | Huimin Shao |
| collection | DOAJ |
| description | A polysaccharide was extracted in high yield from tamarind (<i>Tamarindus indica</i> L.) seed (TSP) by acidic hot water extraction and ethanol precipitation. It was composed of 86.2% neutral polysaccharide, 5.4% uronic acid and 1.3% protein. The molecular weight of TSP was estimated to be about 1735 kDa, with glucose, xylose, and galactose in a molar ratio of 2.9:1.8:1.0 as the major monosaccharides. The steady shear and viscoelastic properties of TSP aqueous solutions were investigated by dynamic rheometry. Results revealed that TSP aqueous solution at a concentration above 0.5% (<i>w</i>/<i>v</i>) exhibited non-Newtonian shear-thinning behavior. Dynamic oscillatory analysis revealed that 10% (<i>w</i>/<i>v</i>) TSP showed as a “weak gel„ structure. Apparent viscosities and viscoelastic parameters of TSP solutions decreased drastically in an alkaline solution of pH > 10, but slightly influenced by acidic solution, high temperature and the presence of salt ions and sucrose. These results indicated that TSP possessed excellent pH-resistance and thermo-stability, which might be suitable for applications in acidic beverages and high-temperature processed foodstuffs. |
| first_indexed | 2024-12-18T08:29:14Z |
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| last_indexed | 2024-12-18T08:29:14Z |
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| spelling | doaj.art-47f49717491a40e48c41b7a17868603a2022-12-21T21:14:31ZengMDPI AGMolecules1420-30492019-03-01247121810.3390/molecules24071218molecules24071218Composition and Rheological Properties of Polysaccharide Extracted from Tamarind (<i>Tamarindus indica</i> L.) SeedHuimin Shao0Hui Zhang1Yanjun Tian2Zibo Song3Phoency F. H. Lai4Lianzhong Ai5Shanghai Engineering Research Center of Food Microbiology, School of Medical Instruments and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, ChinaShanghai Engineering Research Center of Food Microbiology, School of Medical Instruments and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, ChinaShandong Food Ferment Industry Research & Design Institute, Jinan 250013, ChinaYunnan Maodouli Group Food Co., Ltd., Yuxi 653100, ChinaShanghai Engineering Research Center of Food Microbiology, School of Medical Instruments and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, ChinaShanghai Engineering Research Center of Food Microbiology, School of Medical Instruments and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, ChinaA polysaccharide was extracted in high yield from tamarind (<i>Tamarindus indica</i> L.) seed (TSP) by acidic hot water extraction and ethanol precipitation. It was composed of 86.2% neutral polysaccharide, 5.4% uronic acid and 1.3% protein. The molecular weight of TSP was estimated to be about 1735 kDa, with glucose, xylose, and galactose in a molar ratio of 2.9:1.8:1.0 as the major monosaccharides. The steady shear and viscoelastic properties of TSP aqueous solutions were investigated by dynamic rheometry. Results revealed that TSP aqueous solution at a concentration above 0.5% (<i>w</i>/<i>v</i>) exhibited non-Newtonian shear-thinning behavior. Dynamic oscillatory analysis revealed that 10% (<i>w</i>/<i>v</i>) TSP showed as a “weak gel„ structure. Apparent viscosities and viscoelastic parameters of TSP solutions decreased drastically in an alkaline solution of pH > 10, but slightly influenced by acidic solution, high temperature and the presence of salt ions and sucrose. These results indicated that TSP possessed excellent pH-resistance and thermo-stability, which might be suitable for applications in acidic beverages and high-temperature processed foodstuffs.https://www.mdpi.com/1420-3049/24/7/1218tamarind seed polysaccharidechemical compositionrheological propertiespH-resistancethermo-stability |
| spellingShingle | Huimin Shao Hui Zhang Yanjun Tian Zibo Song Phoency F. H. Lai Lianzhong Ai Composition and Rheological Properties of Polysaccharide Extracted from Tamarind (<i>Tamarindus indica</i> L.) Seed Molecules tamarind seed polysaccharide chemical composition rheological properties pH-resistance thermo-stability |
| title | Composition and Rheological Properties of Polysaccharide Extracted from Tamarind (<i>Tamarindus indica</i> L.) Seed |
| title_full | Composition and Rheological Properties of Polysaccharide Extracted from Tamarind (<i>Tamarindus indica</i> L.) Seed |
| title_fullStr | Composition and Rheological Properties of Polysaccharide Extracted from Tamarind (<i>Tamarindus indica</i> L.) Seed |
| title_full_unstemmed | Composition and Rheological Properties of Polysaccharide Extracted from Tamarind (<i>Tamarindus indica</i> L.) Seed |
| title_short | Composition and Rheological Properties of Polysaccharide Extracted from Tamarind (<i>Tamarindus indica</i> L.) Seed |
| title_sort | composition and rheological properties of polysaccharide extracted from tamarind i tamarindus indica i l seed |
| topic | tamarind seed polysaccharide chemical composition rheological properties pH-resistance thermo-stability |
| url | https://www.mdpi.com/1420-3049/24/7/1218 |
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