Food or edible material: processes – compositions – and products – Fermentation processes – Of plant or plant derived material
Patent
1992-07-15
1993-10-05
Paden, Carolyn
Food or edible material: processes, compositions, and products
Fermentation processes
Of plant or plant derived material
426573, 426804, 536 2, A23L 105
Patent
active
052503062
DESCRIPTION:
BRIEF SUMMARY
FIELD OF THE INVENTION
The present invention relates to debranched araban. More particularly, the invention relates to a gel of debranched araban and to novel uses of debranched araban. The araban may be derived from sugar beet and the invention includes a method for the production of araban from sugar beet, as well as novel applications of araban.
BACKGROUND OF THE INVENTION
Arabans, also known as arabinans, are polysaccharides commonly found in pectic substances. Arabans, as present in cell-wall pectic substances, have been shown to consist of a main chain of 1,5-.alpha.-linked L-arabinofuranosyl residues to which other L-arabinofuranosyl residues are linked (1,3)-.alpha. and/or (1,2)-.alpha. in either a comb-like or a ramified arrangement. Arabans are found together with other pectic substances and, when extracted by normal techniques, arabans are obtained as crude product associated with other pectic substances. Arabans may be further purified to remove substantially all associated substances by chromatographic techniques, for example as described by Tagawa et al., Carbohyd. Res., 11 (1969) 293-301. Typical crude beet araban residues contain about 70-85 wt. % arabinose, 5-10 wt. % uronic acids, 8-15 wt. % D-galactose, a few percent rhamnose and minor amounts of other monosaccharides. Purified araban normally contains no more than 2-3 wt. % of non-arabinofuranosyl residues.
It is already known to extract araban from sugar beet. For example, DD-A-143261 discloses that araban may be extracted from sugar beet material by heating the material in water in the presence of Ca(OH).sub.2 in an amount of 1-10% by weight based on the weight of beet material. The reaction mixture is maintained at 80.degree.-100.degree. C. for 10-120 minutes. L(+)-arabinose is then prepared by adjusting the pH of the mixture to 3 to 6. Sulphuric acid is added to the filtrate to a concentration of 0.2-3% and the araban is hydrolysed by heating the resultant solution at 80.degree.-100.degree. C. for 10-120 minutes. The reaction mixture is then neutralised and filtered.
Similarly, U.S. Pat. No. 4,816,078 and equivalent EP-A-276202 teach that crystalline L-arabinose may be produced from an araban-containing plant material by an extraction process using Ca(OH).sub.2. The plant material is solubilised by heating it at 105.degree.-160.degree. C. in a closed vessel in the presence of an aqueous medium containing 0.5-2 wt. % Ca(OH).sub.2, the CA(OH).sub.2 being used in an amount of from 6-17 wt. % per kg. of dry matter. The cooled reaction medium is neutralised and filtered. The filtrate is condensed by evaporation and an araban-containing fraction is obtained using an ion exchange resin. The araban is hydrolysed with 0.5-2 wt. % H.sub.2 SO.sub.4 at 92.degree.-97.degree. C. for 50-80 minutes and the reaction mixture is neutralised with CaCO.sub.3, filtered and concentrated to 40-60 wt. % dry matter by evaporation. A fraction containing L-arabinose is separated using an ion exchange resin. The arabinose-containing fraction is concentrated to 60-80% dry matter and cooled to crystallise out the arabinose.
The extraction of araban from beet pulp using CA(OH).sub.2 is also described by Tagawa et al., Methods in Enzymology, Vol. 160, Part A (1988), 542-545. Tagawa purifies the crude araban by chromatography.
Debranched araban is also a known class of material. Hitherto, it has been known principally as an undesirable constituent of fruit juices. The yield of fruit juice from apples and pears can be dramatically improved by the use of enzymes to degrade pulp polysaccharides and by more exhaustive extraction of the pulp with diffusion equipment. These processes significantly increase the amount of partially degraded polysaccharide which is solubilised. Changes in temperature or pH after extraction can lead to the precipitation or crystallisation of the partially degraded polysaccharide. Such precipitation or crystallisation gives rise to "hazy" fruit juice, which is unwelcome in the preparation of clear juices. A haze material identified in appl
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Cooper Julian M.
McCleary Barry V.
Williams Edward L.
British Sugar PLC
Paden Carolyn
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