Chemical composition and molecular structure of polysaccharide-protein biopolymer from Durio zibethinusseed: extraction and purification process

Abstract

BackgroundThe biological functions of natural biopolymers from plant sources depend on their chemical composition and molecular structure. In addition, the extraction and further processing conditions significantly influence the chemical and molecular structure of the plant biopolymer. The main objective of the present study was to characterize the chemical and molecular structure of a natural biopolymer from Durio zibethinus seed. A size-exclusion chromatography coupled to multi angle laser light-scattering (SEC-MALS) was applied to analyze the molecular weight (Mw), number average molecular weight (Mn), and polydispersity index (Mw/Mn).ResultsThe most abundant monosaccharide in the carbohydrate composition of durian seed gum were galactose (48.6-59.9%), glucose (37.1-45.1%), arabinose (0.58-3.41%), and xylose (0.3-3.21%). The predominant fatty acid of the lipid fraction from the durian seed gum were palmitic acid (C16:0), palmitoleic acid (C16:1), stearic acid (C18:0), oleic acid (C18:1), linoleic acid (C18:2), and linolenic acid (C18:2). The most abundant amino acids of durian seed gum were: leucine (30.9-37.3%), lysine (6.04-8.36%), aspartic acid (6.10-7.19%), glycine (6.07-7.42%), alanine (5.24-6.14%), glutamic acid (5.57-7.09%), valine (4.5-5.50%), proline (3.87-4.81%), serine (4.39-5.18%), threonine (3.44-6.50%), isoleucine (3.30-4.07%), and phenylalanine (3.11-9.04%).ConclusionThe presence of essential amino acids in the chemical structure of durian seed gum reinforces its nutritional value.

Influence of Chemical Extraction on Rheological Behavior, Viscoelastic Properties and Functional Characteristics of Natural Heteropolysaccharide/Protein Polymer from Durio zibethinus Seed

“…In addition, the apparent viscosity also depends on the chemical composition and structure of the gum. As also reported earlier [20], the extraction conditions significantly affected the chemical structure ( i.e. , carbohydrate, protein and lipid fraction) of the crude durian seed gum.…”

“…In general, durian seed gum did not induce a very high viscosity after dispersing in water. This might be due to the fact that durian seed gum does not have a high molecular weight ( M w) structure as reported previously [20]. It has been proven that the gum with a larger M w causes stronger viscosity than the gum with a lower Mw.…”

“…It has been proven that the gum with a larger M w causes stronger viscosity than the gum with a lower Mw. Our previous study [20] revealed the considerable effect of extraction conditions on the molecular structure of durian seed gum. This might be responsible for significant changes in the apparent viscosity of the gum as a function of the extraction variables.…”

“…The presence of protein in polysaccharides can induce an inflammatory response in tissues, thereby inhibiting the pharmacological application of polysaccharide-based materials [29]. Our previous study [20] revealed that the protein fraction and amino acid composition of durian seed gum were significantly influenced by extraction variables which had a significant ( p < 0.05) effect on the protein content of durian seed gum. As shown in our previous study [20], the most abundant amino acids of durian seed gum were leucine (30.9%–37.3%), lysine (6.04%–8.36%), aspartic acid (6.10%–7.19%), glycine (6.07%–7.42%), alanine (5.24%–6.14%), glutamic acid (5.57%–7.09%), valine (4.5%–5.50%), proline (3.87%–4.81%), serine (4.39%–5.18%), threonine (3.44%–6.50%), isoleucine (3.30%–4.07%), and phenylalanine (3.11%–9.04%).…”

Physicochemical studies and rheological modelling of Albizia lebbeck (AL) gum exudates

“…The high carbohydrate content of plant gums have been supported by other research findings (Ahmed et al, 2009). For example, Amid et al (2012) found that several studies on some plant-based gums (mainly plant gum exudates and seed gums) have resulted in the identification of valuable natural sources of complex carbohydrate polymers that promote the desired quality, stability, texture and appearance. The plant gum exudates and seed gums are the complex polysaccharides/carbohydrate polymers commonly used as a dietary fibre, thickening agent, foaming agent, film, emulsifier, stabilizer and drug delivery agent.…”