Journal
FOOD CHEMISTRY
Volume 197, Issue -, Pages 406-414Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2015.10.122
Keywords
Potato; Rhamnogalacturan I; Galacto-oligosaccharides; Oligomers; Prebiotic; Multi-enzymatic preparations
Funding
- FQRNT Fonds de recherche du Quebec - Nature et technologies
- Canada Foundation for Innovation (CFI)
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Potato pulp by-product rich in galactan-rich rhamnogalacturonan I (RG I) was investigated as a new source of oligosaccharides with potential prebiotic properties. The efficiency of selected monocomponent enzymes and multi-enzymatic preparations to generate oligosaccharides/oligomers from potato RG I was evaluated. These overall results of yield were dependent on the activity profile of the multi-enzymatic preparations. Highest oligo-RG I yield of 93.9% was achieved using multi-enzymatic preparation (Depol 670L) with higher hydrolytic activity toward side chains of RG I as compared to its backbone. Main oligo-RG I products were oligosaccharides with DP of 2-12 (79.8-100%), while the oligomers with DP of 13-70 comprised smaller proportion (0.0-20.2%). Galactose (58.9-91.2%, w/w) was the main monosaccharide of oligo-RG I, while arabinose represented 0.0-12.1%. An understanding of the relationship between the activity profile of multi-enzymatic preparations and the yield/DP of oligo-RG I was achieved. This is expected to provide the capability to generate galacto-and galacto(arabino) oligosaccharides and their corresponding oligomers from an abundant by-product. (C) 2015 Elsevier Ltd. All rights reserved.
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