Journal of Nutrition & Food Sciences
Open Access

Rastall RA

Publications

• Research Article
  Production of Short Chain Arabinooligosaccharides by Hydrolysis of Arabinan Using a Commercial Mixed Glycanase Preparations
  Author(s): Al-Tamimi MA, Mudalal S and Rastall RA Al-Tamimi MA, Mudalal S and Rastall RA
  
  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 t.. View More»
  DOI: 10.4172/2155-9600.1000481

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