A pectic polysaccharide in seed gum of Lepidium campestre
Lepidium campestre (field cress) is an oilseed species with a great potential of becoming a new commercial crop in Sweden. As the oil is being extracted from the crop, the residual from the extraction is left in form of a seed cake. As this seed cake is soaked in water a gel is formed around the...
| Autor principal: | |
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| Formato: | H2 |
| Lenguaje: | Inglés sueco |
| Publicado: |
SLU/Department of Molecular Sciences
2017
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| Materias: |
| _version_ | 1855572135276183552 |
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| author | Manneteg, Anna |
| author_browse | Manneteg, Anna |
| author_facet | Manneteg, Anna |
| author_sort | Manneteg, Anna |
| collection | Epsilon Archive for Student Projects |
| description | Lepidium campestre (field cress) is an oilseed species with a great potential of becoming
a new commercial crop in Sweden. As the oil is being extracted from the
crop, the residual from the extraction is left in form of a seed cake. As this seed cake
is soaked in water a gel is formed around the seeds. The purpose of this paper was to
study the chemical composition of the seed gum extracted from L. campestre and to
examine if a possible field of use exist for this substance. The seed gums function is
tested, but no real rheological study is executed and no study is done on the seed
itself. In this study, there is only one kind of seeds from one harvest analysed and
different kinds of varieties within the species L. campestre are not studied.
The seed gum was separated from the seeds and freeze-dried before analysed. The
determined molecular weight was 50-100 kDa, measured with Multi-Angel Light
Scattering. The measured absorbance in light absorbance spectrum resulted in a detected
substance at a wavelength of 280 nm, indicating aromatic amino acids in protein.
This however was in a very small concentration. Determination of soluble dietary
fibre was preformed according to The Uppsala Method, determination of neutral
sugar residues by gas chromatography and for uronic acid by spectrophotometry. To
further understand the structure of the seed gum, 1H NMR spectroscopy was performed.
The seed gum was consisting of up to 80 % dietary fibre and with a total
yield of 7 % from weight seeds. The results showed that the seed gum consist of a
high proportion of uronic acid, galactose and rhamnose - a rhamnogalactouronic pectic
substance. The pectin contributes to a very stable and reliable seed gum that could
be widely used in the food industry. Possible fields of applications are e. g. as dietary
fibre-enrichment in food products or production of gluten-free bread which is tested
in this study.
In this thesis, it is proven that it is a very easily extractable and easily isolated
substance that does not have any smell and most likely no taste. From L. campestre,
it is possible to get a substance made of a up to 80 % pure pectic substance, and all
that is required is water and a mixer. |
| format | H2 |
| id | RepoSLU12808 |
| institution | Swedish University of Agricultural Sciences |
| language | Inglés swe |
| publishDate | 2017 |
| publishDateSort | 2017 |
| publisher | SLU/Department of Molecular Sciences |
| publisherStr | SLU/Department of Molecular Sciences |
| record_format | eprints |
| spelling | RepoSLU128082017-11-24T12:39:30Z A pectic polysaccharide in seed gum of Lepidium campestre En pektinrik gelsubstans extraherat ur frön från Lepidium campestre Manneteg, Anna soluble dietary fiber pectin seed gum hydrocolloid field cress Lepidium campestre oilseed Lepidium campestre (field cress) is an oilseed species with a great potential of becoming a new commercial crop in Sweden. As the oil is being extracted from the crop, the residual from the extraction is left in form of a seed cake. As this seed cake is soaked in water a gel is formed around the seeds. The purpose of this paper was to study the chemical composition of the seed gum extracted from L. campestre and to examine if a possible field of use exist for this substance. The seed gums function is tested, but no real rheological study is executed and no study is done on the seed itself. In this study, there is only one kind of seeds from one harvest analysed and different kinds of varieties within the species L. campestre are not studied. The seed gum was separated from the seeds and freeze-dried before analysed. The determined molecular weight was 50-100 kDa, measured with Multi-Angel Light Scattering. The measured absorbance in light absorbance spectrum resulted in a detected substance at a wavelength of 280 nm, indicating aromatic amino acids in protein. This however was in a very small concentration. Determination of soluble dietary fibre was preformed according to The Uppsala Method, determination of neutral sugar residues by gas chromatography and for uronic acid by spectrophotometry. To further understand the structure of the seed gum, 1H NMR spectroscopy was performed. The seed gum was consisting of up to 80 % dietary fibre and with a total yield of 7 % from weight seeds. The results showed that the seed gum consist of a high proportion of uronic acid, galactose and rhamnose - a rhamnogalactouronic pectic substance. The pectin contributes to a very stable and reliable seed gum that could be widely used in the food industry. Possible fields of applications are e. g. as dietary fibre-enrichment in food products or production of gluten-free bread which is tested in this study. In this thesis, it is proven that it is a very easily extractable and easily isolated substance that does not have any smell and most likely no taste. From L. campestre, it is possible to get a substance made of a up to 80 % pure pectic substance, and all that is required is water and a mixer. Lepidium campestre (fältkrassing) är en oljeväxt med stor potential att bli en ny kommersiell gröda i Sverige. När oljan extraheras från fröerna lämnas rester i form av en frökaka. När frökakan kommer i kontakt med vatten bildas en gel kring fröerna, en frö-gel. Syftet med denna uppsats var att studera den kemiska sammansättningen av den frö-gel som extraheras från L. campestre och undersöka om det finns ett möjligt användningsområde för substansen. Funktionen av frö-gelen testas, men ingen reell reologisk studie utförs och ingen undersökning görs på själva fröerna. I denna studie är det bara fröer från en skörd som analyseras och olika sorter inom arten L. campestre kommer inte att granskas. Gelen separerades från fröerna och frystorkades innan analyserna utfördes. Med mätningar utförda med Multi-Angel Light Scattering bestämdes molekylvikten vara 50–100 kDa. Uppmätt absorbans med spektofotometer resulterade i en detekterad substans vid våglängd 280 nm. Detta var däremot i en mycket liten koncentration men indikerar på aromatiska aminosyror i protein. Bestämning av lösliga kostfiber utfördes enligt Uppsala-metoden med analys av neutrala sockerrester genom gaskromatografi och uronsyrarester genom spektrofotometri. För att förstå strukturen hos frö-gelen genomfördes 1H NMR spektroskopi. Gelen bestod upp till 80 % av kostfiber och med ett totalt utbyte på 7 % från uppvägda frön. Resultaten visade att frögelen består av en hög andel uronsyra, galaktos och ramnos - ett ramnogalaktouronisk pektin. Pektinet bidrar till en mycket stabil och pålitlig frö-gel som kan användas i stor utsträckning inom livsmedelsindustrin. Möjliga användningsområden är t. ex. kostfiberberikning i livsmedelsprodukter eller vid produktion av glutenfritt bröd vilket testades i denna studie. Den här uppsatsen visar att frö-gelen från L. campestre är en mycket lättextraherad och lättisolerad substans som är luktlös och sannolikt smaklös. Från L. campestre är det möjligt att få en substans bestående upp till 80 % av ren pektin, där det enda som krävs är tillgång till vatten och en mixer. SLU/Department of Molecular Sciences 2017 H2 eng swe https://stud.epsilon.slu.se/12808/ |
| spellingShingle | soluble dietary fiber pectin seed gum hydrocolloid field cress Lepidium campestre oilseed Manneteg, Anna A pectic polysaccharide in seed gum of Lepidium campestre |
| title | A pectic polysaccharide in seed gum of Lepidium campestre |
| title_full | A pectic polysaccharide in seed gum of Lepidium campestre |
| title_fullStr | A pectic polysaccharide in seed gum of Lepidium campestre |
| title_full_unstemmed | A pectic polysaccharide in seed gum of Lepidium campestre |
| title_short | A pectic polysaccharide in seed gum of Lepidium campestre |
| title_sort | pectic polysaccharide in seed gum of lepidium campestre |
| topic | soluble dietary fiber pectin seed gum hydrocolloid field cress Lepidium campestre oilseed |