Work

Isolation and Purifying of Xylooligosaccharides from Various Mongolian Food Processing By-Products

Year: 2024

Type: article

Abstract: Xylooligosaccharides (XOS) are hemicellulose constituents that naturally occur in wheat bran peels and brewery-spent grain. XOS comprises two to six xylose residues connected by β-(1,4) linkages. These compounds are vulnerable to enzymatic breakdown by gut microorganisms. In this study, some industrial by-products, specifically wheat bran peels (WBP) and brewers’ spent grain (BSG), underwent treatment using microwave-facilitated enzymatic hydrolysis. The current study produced 8.1 g of purified dried XOS from 100 g of WBP material and 7.2 g of pure dried XOS from 100 g of BSG material. Singular microwave irradiation of WBP and BSG before enzymatic hydrolysis, along with a precisely determined enzyme-to-raw-material ratio of 0.25 g/100 g, resulted in optimal conditions. This approach significantly enhanced the efficacy of xylanases on both WBP and BSG. Results of our study proved that microwave assisted pretreatment improves the xylanase enzymatic hydrolysis which increase yield of XOS.

Source: Current Research in Nutrition and Food Science Journal

DOI: 10.12944/crnfsj.12.3.35

Authors: Odgerel Chinbat, Purevdulam Erdenetsog, Battogtokh Chimeddorj, Munkhjargal Burenjargal, Munkhtsetseg Janlav

Institutions: Mongolian National University of Medical Sciences, National University of Mongolia

Language: English

Topic: Microbial Metabolites in Food Biotechnology

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDGs: Responsible consumption and production, Zero hunger

Open Access status: diamond

Funders: Assam Agricultural University, Mongolian National University of Education