Physicochemical properties of tiger nut (Cyperus esculentus L) polysaccharides and their interaction with proteins in beverages

Te Yu; Qiong Wu; Jiaming Wang; Bin Lang; Xusheng Wang; Xinzhu Shang

Food Chemistry: X (Oct 2023)

Physicochemical properties of tiger nut (Cyperus esculentus L) polysaccharides and their interaction with proteins in beverages

Te Yu,
Qiong Wu,
Jiaming Wang,
Bin Lang,
Xusheng Wang,
Xinzhu Shang

Affiliations

Te Yu: Department of Food Science and Engineering, College of Food Science and Engineering, Changchun University, No.6543, Satellite Road, Changchun 130022, China
Qiong Wu: Corresponding author.; Department of Food Science and Engineering, College of Food Science and Engineering, Changchun University, No.6543, Satellite Road, Changchun 130022, China
Jiaming Wang: Department of Food Science and Engineering, College of Food Science and Engineering, Changchun University, No.6543, Satellite Road, Changchun 130022, China
Bin Lang: Department of Food Science and Engineering, College of Food Science and Engineering, Changchun University, No.6543, Satellite Road, Changchun 130022, China
Xusheng Wang: Department of Food Science and Engineering, College of Food Science and Engineering, Changchun University, No.6543, Satellite Road, Changchun 130022, China
Xinzhu Shang: Department of Food Science and Engineering, College of Food Science and Engineering, Changchun University, No.6543, Satellite Road, Changchun 130022, China

Journal volume & issue: Vol. 19
p. 100776

Abstract

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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.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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