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Bioactive xylooligosaccharides from corncob: Enzymatic production and applications

Ayyappan, Appukuttan Aachary (2009) Bioactive xylooligosaccharides from corncob: Enzymatic production and applications. PhD thesis, University of Mysore.

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Abstract

The use of foods that promote a state of wellbeing, better health and reduction of the risk of diseases have become popular as the consumer is becoming more and more health conscious. In this regard, a lot of attention has been paid to specific types of non-digestible oligosaccharides termed as prebiotics. Xylooligosaccharides (XOS) represent one such category and are generally produced by the enzymatic hydrolysis of xylan. The interest in the microbial utilization of food processing waste into value-added products has increased. Corncob is an important by-product of the corn industry which is used either as animal feed or returned to the harvested fields. The xylan content of corncob is about 35%. Enough scope exists for value addition to corncob and its utilization for food applications such as production of XOS, xylose, xylitol and xylanase. The present research encompasses on the evaluation of microbial endoxylanases for XOS production, followed by the selection of Aspergillus oryzae MTCC 5154 as a potent endoxylanase source, production and characterization of XOS from pretreated corncob, evaluation of efficacy of XOS in the reduction of DMH induced colon cancer in rodent model and the use of XOS to improve fermentation characteristics of idli batter and quality attributes of idli. The results indicated that Aspergillus oryzae MTCC 5154 is a potent producer of cellulase-free endoxylanase under submerged fermentation conditions using corncob as an inducer. The results of XOS production from birch wood xylan or pretreated corncob using corncob-induced endoxylanase indicated that the major product formed is xylobiose which can be further used for food applications. In vivo evaluation of the effect of XOS on DMH induced colon cancer in rats showed that XOS supplementation can significantly reduce the number of aberrant crypt foci and can retard the multiple crypt foci development. The observations of the study intended to evaluate the effects of XOS on the quality attributes of idli indicated that idli made from batter containing 0.4% XOS has supreme quality attributes, within a very short period of 6 h of batter fermentation.

Item Type: Thesis (PhD)
Uncontrolled Keywords: Prebiotics; Aspergillus oryzae; Xylan; Indian traditional food; Cereal legumes
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes
600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions: Fermentation Technology and Bioengineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 06 Apr 2010 04:16
Last Modified: 04 May 2012 09:37
URI: http://ir.cftri.com/id/eprint/9409

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