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Sequential extraction of oligosaccharide and polysaccharides from defatted tiger nut (Cyperus esculentus) meal for its comprehensive utilization
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...
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| Published in: | Journal of food measurement & characterization 2023-10, Vol.17 (5), p.4357-4370 |
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| cites | cdi_FETCH-LOGICAL-c319t-c7c7026dd38342d0241c31b4a90050793347503ae2c8d90fdd467aa7bda066b63 |
| container_end_page | 4370 |
| container_issue | 5 |
| container_start_page | 4357 |
| container_title | Journal of food measurement & characterization |
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| creator | Zhang, Run-Yang Liu, Chen Chen, Peng-Xiao Jiang, Meng-Meng Zhu, Wen-Xue Liu, Hua-Min |
| description | 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. |
| doi_str_mv | 10.1007/s11694-023-01978-6 |
| format | article |
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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.</description><identifier>ISSN: 2193-4126</identifier><identifier>EISSN: 2193-4134</identifier><identifier>DOI: 10.1007/s11694-023-01978-6</identifier><language>eng</language><publisher>New York: Springer US</publisher><subject>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</subject><ispartof>Journal of food measurement & characterization, 2023-10, Vol.17 (5), p.4357-4370</ispartof><rights>The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2023. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c319t-c7c7026dd38342d0241c31b4a90050793347503ae2c8d90fdd467aa7bda066b63</citedby><cites>FETCH-LOGICAL-c319t-c7c7026dd38342d0241c31b4a90050793347503ae2c8d90fdd467aa7bda066b63</cites><orcidid>0000-0003-4207-9645</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.proquest.com/docview/2864011550?pq-origsite=primo$$EHTML$$P50$$Gproquest$$Hfree_for_read</linktohtml><link.rule.ids>314,780,784,25753,27924,27925,37012,44590</link.rule.ids></links><search><creatorcontrib>Zhang, Run-Yang</creatorcontrib><creatorcontrib>Liu, Chen</creatorcontrib><creatorcontrib>Chen, Peng-Xiao</creatorcontrib><creatorcontrib>Jiang, Meng-Meng</creatorcontrib><creatorcontrib>Zhu, Wen-Xue</creatorcontrib><creatorcontrib>Liu, Hua-Min</creatorcontrib><title>Sequential extraction of oligosaccharide and polysaccharides from defatted tiger nut (Cyperus esculentus) meal for its comprehensive utilization</title><title>Journal of food measurement & characterization</title><addtitle>Food Measure</addtitle><description>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.</description><subject>Carbohydrates</subject><subject>Cell walls</subject><subject>Cellulose</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Cyperus esculentus</subject><subject>Engineering</subject><subject>Ethanol</subject><subject>Food</subject><subject>Food Science</subject><subject>Molecular weight</subject><subject>Molecular weight distribution</subject><subject>Nuts</subject><subject>Oligosaccharides</subject><subject>Original Research</subject><subject>Polysaccharides</subject><subject>Reagents</subject><subject>Saccharides</subject><subject>Sodium carbonate</subject><subject>Sodium hydroxide</subject><subject>Sucrose</subject><subject>Thermodynamic properties</subject><issn>2193-4126</issn><issn>2193-4134</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2023</creationdate><recordtype>article</recordtype><sourceid>PIMPY</sourceid><recordid>eNp9kMtKAzEUhoMoKLUv4CrgRhejJ5cmnaUUbyC4UNchTTI1MjMZk4xYn8JHNrWiO1fncM5_gQ-hIwJnBECeJ0JEzSugrAJSy3kldtABJTWrOGF893enYh9NU3oBAEIk54IdoM8H9zq6PnvdYveeozbZhx6HBofWr0LSxjzr6K3Durd4CO3675RwE0OHrWt0zs7i7Fcu4n7M-GSxHlwcE3bJjG2JH9Mp7lzpaELEPidsQjdE9-z65N8cHrNv_YfeVB-ivUa3yU1_5gQ9XV0-Lm6qu_vr28XFXWUYqXNlpJFAhbVszji1QDkpjyXXNcAMZM0YlzNg2lEztzU01nIhtZZLq0GIpWATdLzNHWIoBFJWL2GMfalUdC54ITQr_gmiW5WJIaXoGjVE3-m4VgTUBr7awlcFvvqGrzbRbGtKRdwXJn_R_7i-AF0Yikw</recordid><startdate>20231001</startdate><enddate>20231001</enddate><creator>Zhang, Run-Yang</creator><creator>Liu, Chen</creator><creator>Chen, Peng-Xiao</creator><creator>Jiang, Meng-Meng</creator><creator>Zhu, Wen-Xue</creator><creator>Liu, Hua-Min</creator><general>Springer US</general><general>Springer Nature B.V</general><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7X2</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>HCIFZ</scope><scope>L6V</scope><scope>M0K</scope><scope>M7S</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PTHSS</scope><orcidid>https://orcid.org/0000-0003-4207-9645</orcidid></search><sort><creationdate>20231001</creationdate><title>Sequential extraction of oligosaccharide and polysaccharides from defatted tiger nut (Cyperus esculentus) meal for its comprehensive utilization</title><author>Zhang, Run-Yang ; Liu, Chen ; Chen, Peng-Xiao ; Jiang, Meng-Meng ; Zhu, Wen-Xue ; Liu, Hua-Min</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c319t-c7c7026dd38342d0241c31b4a90050793347503ae2c8d90fdd467aa7bda066b63</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2023</creationdate><topic>Carbohydrates</topic><topic>Cell walls</topic><topic>Cellulose</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Cyperus esculentus</topic><topic>Engineering</topic><topic>Ethanol</topic><topic>Food</topic><topic>Food Science</topic><topic>Molecular weight</topic><topic>Molecular weight distribution</topic><topic>Nuts</topic><topic>Oligosaccharides</topic><topic>Original Research</topic><topic>Polysaccharides</topic><topic>Reagents</topic><topic>Saccharides</topic><topic>Sodium carbonate</topic><topic>Sodium hydroxide</topic><topic>Sucrose</topic><topic>Thermodynamic properties</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Zhang, Run-Yang</creatorcontrib><creatorcontrib>Liu, Chen</creatorcontrib><creatorcontrib>Chen, Peng-Xiao</creatorcontrib><creatorcontrib>Jiang, Meng-Meng</creatorcontrib><creatorcontrib>Zhu, Wen-Xue</creatorcontrib><creatorcontrib>Liu, Hua-Min</creatorcontrib><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Agricultural Science Collection</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni)</collection><collection>ProQuest Central</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>AUTh Library subscriptions: ProQuest Central</collection><collection>Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Engineering Collection</collection><collection>Agriculture Science Database</collection><collection>Engineering Database</collection><collection>Publicly Available Content Database (Proquest) (PQ_SDU_P3)</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>Engineering Collection</collection><jtitle>Journal of food measurement & characterization</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Zhang, Run-Yang</au><au>Liu, Chen</au><au>Chen, Peng-Xiao</au><au>Jiang, Meng-Meng</au><au>Zhu, Wen-Xue</au><au>Liu, Hua-Min</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Sequential extraction of oligosaccharide and polysaccharides from defatted tiger nut (Cyperus esculentus) meal for its comprehensive utilization</atitle><jtitle>Journal of food measurement & characterization</jtitle><stitle>Food Measure</stitle><date>2023-10-01</date><risdate>2023</risdate><volume>17</volume><issue>5</issue><spage>4357</spage><epage>4370</epage><pages>4357-4370</pages><issn>2193-4126</issn><eissn>2193-4134</eissn><abstract>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.</abstract><cop>New York</cop><pub>Springer US</pub><doi>10.1007/s11694-023-01978-6</doi><tpages>14</tpages><orcidid>https://orcid.org/0000-0003-4207-9645</orcidid><oa>free_for_read</oa></addata></record> |
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| ispartof | Journal of food measurement & characterization, 2023-10, Vol.17 (5), p.4357-4370 |
| issn | 2193-4126 2193-4134 |
| language | eng |
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| 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 |
| title | Sequential extraction of oligosaccharide and polysaccharides from defatted tiger nut (Cyperus esculentus) meal for its comprehensive utilization |
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