Sequential extraction of oligosaccharide and polysaccharides from defatted tiger nut (Cyperus esculentus) meal for its comprehensive utilization

• Published in: Journal of food measurement & characterization 2023-10, Vol.17 (5), p.4357-4370
• Main Authors: Zhang, Run-Yang, Liu, Chen, Chen, Peng-Xiao, Jiang, Meng-Meng, Zhu, Wen-Xue, Liu, Hua-Min
• Format: Article
• Language: English
• Subjects: Carbohydrates; Cell walls; Cellulose; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Cyperus esculentus; Engineering; Ethanol; Food; Food Science; Molecular weight; Molecular weight distribution; Nuts; Oligosaccharides; Original Research; Polysaccharides; Reagents; Saccharides; Sodium carbonate; Sodium hydroxide; Sucrose; Thermodynamic properties
• ISSN: 2193-4126; 2193-4134
• DOI: 10.1007/s11694-023-01978-6

While tiger nut ( Cyperus esculentus L.) is regarded as a new oil resource, its tubers are also rich in polysaccharides and oligosaccharides. In this study, a sequential process was first developed to isolate various carbohydrate components from the tiger nut meal. Starch polysaccharide (SP) was the most extract (yield, 27.77%), with good gelatinization stability and digestion resistance. The second was oligosaccharide (OS, 15.28%), which contained 83.47% free sucrose. Four heteropolysaccharides (0.21–1.27%), namely water-soluble polysaccharide (WSP), alkali-soluble polysaccharides extracted by Na 2 CO 3 , 1 mol/L NaOH, and 4 mol/L NaOH (ASP-N, ASP-1, and ASP-4, respectively), from cell wall and composed mainly of α - d -Glc p , β - d -Glc p , β - d -Gal p , α - d -Xyl p , and α - l -Ara f . Cellulose polysaccharide (CP) was the final product (5.47%). Their molecular weight distribution and thermal behavior were further characterized. The results demonstrate the usefulness of the sequential extraction process and provide the preliminary structure about tiger nut carbohydrates. This study contributes valuable information to promote the comprehensive utilization of tiger nuts.