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Preparation and prebiotic potential of pectin oligosaccharides obtained from citrus peel pectin.
- Source :
-
Food chemistry [Food Chem] 2018 Apr 01; Vol. 244, pp. 232-237. Date of Electronic Publication: 2017 Oct 12. - Publication Year :
- 2018
-
Abstract
- Pectin oligosaccharide (POS) fractions were obtained by controlled chemical degradation of citrus peel pectin. By adjusting trifluoroacetic acid (TFA) concentration, three oligosaccharides were obtained, of molecular weight (Mw) range 3000-4000 Da, 2000-3000 Da and lower than 2000 Da. Varying hydrogen peroxide (H <subscript>2</subscript> O <subscript>2</subscript> ) concentration and reaction time produced oligosaccharides of 3000-4000 Da and 2000-3000 Da. The relative proportions of acidic monosaccharide increased from 68.58% to 89.93% (TFA) and from 63.74% to 83.26% (H <subscript>2</subscript> O <subscript>2</subscript> ) as the reaction conditions intensified. Prebiotic activity scores were used to quantify POS ability to promote selective growth of specific probiotics. Sample POS <subscript>H1</subscript> from H <subscript>2</subscript> O <subscript>2</subscript> degradation showed the highest prebiotic potential with prebiotic activity score 0.41 for Lactobacillus paracasei LPC-37 and 0.92 for Bifidobacterium bifidum ATCC 29521.<br /> (Copyright © 2017. Published by Elsevier Ltd.)
Details
- Language :
- English
- ISSN :
- 1873-7072
- Volume :
- 244
- Database :
- MEDLINE
- Journal :
- Food chemistry
- Publication Type :
- Academic Journal
- Accession number :
- 29120775
- Full Text :
- https://doi.org/10.1016/j.foodchem.2017.10.071