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20 Septembre Steve W.CUI


« Polysaccharides from Canadian Agricultural Products "

Professeur Steve W. CUI Guelph Research and Development Centre Agriculture and Agri-Food Canada

Jeudi 20 Septembre à 14h , salle de conférences (RDC) du bâtiment NANOBIO DCM, 570 rue de la chimie (badge pour entrer)

Résumé :
Agriculture and Agri-Food Canada has 20 research centres across the country. Dr. Steve Cui is from the Guelph Research and Development Centre which has a focus of Food Safety and Food Attributes. Dr. Cui has been working on Canadian crops, such as flaxseed, yellow mustard, oats, barley. Systematic studies have been carried out on these plant based polysaccharides, including extraction, fractionation, elucidation of structures, molecular characterizations and applications Dr. Cui will present three examples of his research in Agriculture and Agri-Food Canada for discussion.
The first example is cereal beta-glucan. We have examine three cereal beta- glucans : oats, barley and wheat. These three beta glucans share a general similar structure, but different in structure detail. By obtaining several narrowly distributed molecular weight fractions, we have systematically examined the aggregation behaviour, conformational parameters and gel formation kinetics – the summary of these studies help to elucidate the structure-functionality relationship of cereal beta-glucans (please see attached four papers).
The second example is on flaxseed gum/fibre : from the kernel and the hulls based on a patented dehulling technology. The gums from the hulls contained two major nfractions : an acidic fraction with pectic like structure ; a neutral fraction with typical arabinoxylan structure. The fibre from the kernel of flaxseed also has two types of polysaccharides, a pectic polysaccharide with arabinan side chains and and a xyloglucan. Detailed structures of the four polysaccharides have been elucidated based on monosaccharides composition, methylation analysis and 2|D NMR spectroscopy.
The third example is fenugreek gum, which is a galactomannan with the galactose:mannose ratio of 1:1. However, this galactomannan powder has a strong flavour, which is not accepted by the majority of the consumers. An extrusion process was applied to fenugreek powder, which not only removed the flavour, but also significantly improved the dispersibility in water, which is a very important characteristic for industrial application. We also applied fenugreek fibre into bread to increase the soluble dietary fibre level up 12%.


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