alexa Production of Short Chain Arabinooligosaccharides by Hydrolysis of Arabinan Using a Commercial Mixed Glycanase Preparations
ISSN: 2155-9600

Journal of Nutrition & Food Sciences
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Research Article

Production of Short Chain Arabinooligosaccharides by Hydrolysis of Arabinan Using a Commercial Mixed Glycanase Preparations

Al-Tamimi MA1*, Mudalal S1 and Rastall RA2

1Deptartmentof Nutrition and Food Technology, An-Najah National University, Nablus, Palestine

2Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, RG6 6AP, UK

*Corresponding Author:
Al-Tamimi MA
Department of Nutrition and Food Technology
An-Najah National University, Nablus, Palestine
Tel: 970595591255
E-mail: [email protected]

Received Date: Jan 12, 2016; Accepted Date: Mar 21, 2016; Published Date: Mar 31, 2016

Citation: Al-Tamimi MA, Mudalal S, Rastall RA (2016) Production of Short Chain Arabinooligosaccharides by Hydrolysis of Arabinan Using a Commercial Mixed Glycanase Preparations. J Nutr Food Sci 6:481. doi: 10.4172/2155-9600.1000481

Copyright: © 2016 Al-Tamimi MA, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.



Oligosaccharides are bioactive carbohydrates that have properties beyond their content of calories; however, structure and degree of polymerisation were believed to play a major role in such bioactivity in particular the ones with degree of polymerisation 2-10. Oligosaccharides of specific degree of polymerisation were prepared by hydrolysis of arabinan using a commercial mixed glycanase preparation (VISCOZYME™ L) in a membrane reactor. A lab scale ultrafiltration unit was operated at a pressure of 1 bar, a stirrer speed of 250 rpm and a working volume of 200 ml. The temperature was controlled at 35°C and pH at 4.5. Enzymatic hydrolysis of arabinan produced oligosaccharides with a wide range of degree of polymerisation values but favoured degree of polymerization > 10. In batch reaction arabinan concentration 5% WV-1 was higher in terms of quantities of oligosaccharides than 2.5% though the production delayed (5 h vs. 3 h for 5% and 2.5% respectively). Oligosaccharides of degree of polymerisation 2-10 were produced after 2 hrs of reaction time when arabinan concentration was 5% WV-1 using fed-batch hydrolysis. Diafiltration using buffer as substitute for hydrolysate has failed to produce similar results in comparison to fed-batch. Small amount of AOS of dp 2-10 were produced only at 3 h. We showed that production of arabino-oligosaccharides with specific degree of polymerisation was achievable within short time (2 h). Overall results suggested that hydrolysis of arabinan in a controlled reactor to produce short chain AOS was mainly affected by; substrate concentration and time of reaction.


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