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Composition and Rheological Properties of Polysaccharide Extracted from Tamarind (Tamarindus indica L.) Seed

1
Shanghai Engineering Research Center of Food Microbiology, School of Medical Instruments and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
2
Shandong Food Ferment Industry Research & Design Institute, Jinan 250013, China
3
Yunnan Maodouli Group Food Co., Ltd., Yuxi 653100, China
*
Author to whom correspondence should be addressed.
These authors contributed equally to this work and should be considered as co-first authors.
Academic Editors: Jacek Namieśnik and Justyna Płotka-Wasylka
Molecules 2019, 24(7), 1218; https://doi.org/10.3390/molecules24071218
Received: 4 March 2019 / Revised: 25 March 2019 / Accepted: 25 March 2019 / Published: 28 March 2019
(This article belongs to the Special Issue Recent Advances in Studies of Food and Beverages)
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Abstract

A polysaccharide was extracted in high yield from tamarind (Tamarindus indica L.) seed (TSP) by acidic hot water extraction and ethanol precipitation. It was composed of 86.2% neutral polysaccharide, 5.4% uronic acid and 1.3% protein. The molecular weight of TSP was estimated to be about 1735 kDa, with glucose, xylose, and galactose in a molar ratio of 2.9:1.8:1.0 as the major monosaccharides. The steady shear and viscoelastic properties of TSP aqueous solutions were investigated by dynamic rheometry. Results revealed that TSP aqueous solution at a concentration above 0.5% (w/v) exhibited non-Newtonian shear-thinning behavior. Dynamic oscillatory analysis revealed that 10% (w/v) TSP showed as a “weak gel” structure. Apparent viscosities and viscoelastic parameters of TSP solutions decreased drastically in an alkaline solution of pH > 10, but slightly influenced by acidic solution, high temperature and the presence of salt ions and sucrose. These results indicated that TSP possessed excellent pH-resistance and thermo-stability, which might be suitable for applications in acidic beverages and high-temperature processed foodstuffs. View Full-Text
Keywords: tamarind seed polysaccharide; chemical composition; rheological properties; pH-resistance; thermo-stability tamarind seed polysaccharide; chemical composition; rheological properties; pH-resistance; thermo-stability
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

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Shao, H.; Zhang, H.; Tian, Y.; Song, Z.; Lai, P.F.H.; Ai, L. Composition and Rheological Properties of Polysaccharide Extracted from Tamarind (Tamarindus indica L.) Seed. Molecules 2019, 24, 1218.

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