Isolation and Purifying of Xylooligosaccharides from Various Mongolian Food Processing By-Products

Odgerel Chinbat¹, Purevdulam Erdenetsog¹, Battogtokh Chimeddorj², Munkhjargal Burenjargal³and Munkhtsetseg Janlav^1*

¹Department of Biochemistry, School of Biomedicine, Mongolian National University of Medical Sciences, Ulaanbaatar, Mongolia.

²Department of Microbiology, Infection Prevention and Control, School of Biomedicine, Mongolian National University of Medical Sciences, Ulaanbaatar, Mongolia.

³Department of Chemistry, School of Arts and Sciences, National University of Mongolia, Ulaanbaatar, Mongolia.

Corresponding Author E-mail:munkhtsetseg.j@mnums.edu.mn

Xylooligosaccharides (XOS) are hemicellulose constituents that naturally occur in wheat bran peels and brewery-spent grain. XOS comprises two to six xylose residues connected by β-(1,4) linkages. These compounds are vulnerable to enzymatic breakdown by gut microorganisms. In this study, some industrial by-products, specifically wheat bran peels (WBP) and brewers’ spent grain (BSG), underwent treatment using microwave-facilitated enzymatic hydrolysis. The current study produced 8.1 g of purified dried XOS from 100 g of WBP material and 7.2 g of pure dried XOS from 100 g of BSG material. Singular microwave irradiation of WBP and BSG before enzymatic hydrolysis, along with a precisely determined enzyme-to-raw-material ratio of 0.25 g/100 g, resulted in optimal conditions. This approach significantly enhanced the efficacy of xylanases on both WBP and BSG. Results of our study proved that microwave assisted pretreatment improves the xylanase enzymatic hydrolysis which increase yield of XOS.

By-product; Brewer’s spent grain; Enzymatic hydrolysis; Prebiotic; Wheat bran peels; Xylanase; Xylooligosaccharides

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