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Physicochemical properties of tiger nut (Cyperus esculentus L) polysaccharides and their interaction with proteins in beverages
- Source :
- Food Chemistry: X, Vol 19, Iss , Pp 100776- (2023)
- Publication Year :
- 2023
- Publisher :
- Elsevier, 2023.
-
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.
Details
- Language :
- English
- ISSN :
- 25901575
- Volume :
- 19
- Issue :
- 100776-
- Database :
- Directory of Open Access Journals
- Journal :
- Food Chemistry: X
- Publication Type :
- Academic Journal
- Accession number :
- edsdoj.963f888258ef4525b40a2c68a4dbad47
- Document Type :
- article
- Full Text :
- https://doi.org/10.1016/j.fochx.2023.100776