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KMID : 1007519950040010001
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Food Science and Biotechnology
1995 Volume.4 No. 1 p.1 ~ p.6
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Isolation and Characterization of Arabinogalactan from Tepary Bean
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Chang Kyung-Jung
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Abstract
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The polysaccharide (Arabinogalactan) was isolated by a sequence of steps depending on initial extraction by 10% trichloroacetic acid. Isolated tepary bean arabinogalactan (TAG) was obtained from bean flour in 3.7% yield and contained 3.61% protein; fractional precipitation provided further purification and gave fractionated TAG in 1.8% yield with protein content of 0.9%. The purified product was composed primarily of two mono saccharide monomers, arabinose and galactose, in the ratio 2.07: 1.00. The homogeneity of fractionated TAG implied by HPLC examination on Sephacryl S-300, and showed the presence of two arabinogalactans in the ratio of 9:4 with similiar properties and approximate molecular weights of 500,000 and 30,000. Aqueous dispersion showed high viscosity at the pH of about 6 and decreased at acidic as well as basic pH. The influence of concentration and the temperature on the viscosity of TAG was studied.
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