Journal
FOOD CHEMISTRY
Volume 127, Issue 4, Pages 1798-1807Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2011.02.066
Keywords
Eucalyptus globulus; Substituted xylooligosaccharides; Refining; Structure; Prebiotic; Short-chain fatty acids
Funding
- European Union
- Xunta de Galicia
- EEA [SAV-FM-EHP-2008-03-05]
- Slovak Grant Agency (VEGA) [2/0062/09]
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Eucalyptus globulus wood samples were subjected to double hydrothermal processing to remove extractives in the first stage, and to cause the selective solubilisation of 4-O-methylglucuronoxylan in the second stage. The hemicellulose-derived products present in the liquors from the second hydrothermal stage (substituted xylooligosaccharides, denoted XOS) were refined by treatments with membranes and ion exchange. The purified XOS product was assayed for composition and characterised by HPLC-RI, HPAEC-PAD, HPSEC, MALDI-TOF-MS and NMR techniques. The results suggested the presence of neutral and acidic XOS with a degree of acetylation of about 0.6. The fermentability of the refined XOS product by faecal inocula was assessed by measuring both substrate consumption and formation of short-chain fatty acids. (C) 2011 Elsevier Ltd. All rights reserved.
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