title: Structure, functional and antioxidant properties in Tunisian beef sausage of a novel polysaccharide from Trigonella foenum-graecum seeds.
abstract: A novel polysaccharide named Fenugreek Water-Soluble Polysaccharide (FWSP), consisting of a gluconic acid polymer, was isolated from fenugreek seeds. It was structurally characterized by Fourier transformed infrared (FT-IR), X-ray diffraction (XRD), High performance liquid chromatograpy (HPLC), and Nuclear magnetic resonance (NMR) spectroscopies. FT-IR and NMR spectra showed the characteristic bands of polysaccharides. According to XRD spectrum, FWSP is a semi-crystalline polymer. Functional properties of FWSP were investigated based on Water Holding Capacity (WHC), Oil Holding Capacity (OHC), emulsification activity, and foaming ability. FWSP was capable of emulsifying several food-grade oils and hydrophobic compounds, especially corn oil and hexane. The effects of FWSP on oxidative processes in beef sausages during refrigerated (4°C) storage was investigated. The results showed significant inhibition (p<0.05) of lipid and myoglobin oxidation and provided evidence that FWSP is a potent and useful antioxidant for maintaining storage stability of beef sausages, and could replace vitamin C currently used as antioxidant in industry process.
authors.affiliation: Laboratory of Enzyme Engineering and Microbiology, National School of Engineering of Sfax, University of Sfax, P.O. Box 1173-3038 Sfax, Tunisia.
authors.forename: Naourez
authors.initials: N
authors.lastname: Ktari
authors.affiliation: Higher Institute of Biotechnology of Sfax, 3000 Sfax University, Tunisia.
authors.forename: Amal
authors.initials: A
authors.lastname: Feki
authors.affiliation: Laboratory of Microorganisms and Biomolecules (LMB), Centre of Biotechnology of Sfax, Road of Sidi Mansour Km 6, P.O. Box 1177-3018 Sfax, Tunisia.
authors.forename: Imen
authors.initials: I
authors.lastname: Trabelsi
authors.affiliation: Laboratory of Microorganisms and Biomolecules (LMB), Centre of Biotechnology of Sfax, Road of Sidi Mansour Km 6, P.O. Box 1177-3018 Sfax, Tunisia.
authors.forename: Mehdi
authors.initials: M
authors.lastname: Triki
authors.affiliation: Laboratory of Enzyme Engineering and Microbiology, National School of Engineering of Sfax, University of Sfax, P.O. Box 1173-3038 Sfax, Tunisia.
authors.forename: Hana
authors.initials: H
authors.lastname: Maalej
authors.affiliation: Laboratory of Microorganisms and Biomolecules (LMB), Centre of Biotechnology of Sfax, Road of Sidi Mansour Km 6, P.O. Box 1177-3018 Sfax, Tunisia.
authors.forename: Sirine Ben
authors.initials: SB
authors.lastname: Slima
authors.affiliation: Laboratory of Enzyme Engineering and Microbiology, National School of Engineering of Sfax, University of Sfax, P.O. Box 1173-3038 Sfax, Tunisia.
authors.forename: Moncef
authors.initials: M
authors.lastname: Nasri
authors.affiliation: Higher Institute of Biotechnology of Sfax, 3000 Sfax University, Tunisia.
authors.forename: Ibtissem
authors.initials: I
authors.lastname: Ben Amara
authors.affiliation: Laboratory of Microorganisms and Biomolecules (LMB), Centre of Biotechnology of Sfax, Road of Sidi Mansour Km 6, P.O. Box 1177-3018 Sfax, Tunisia. Electronic address: riadh_fss@yahoo.fr.
authors.forename: Riadh
authors.initials: R
authors.lastname: Ben Salah
mesh_terms: D000975:Antioxidants / Q000737:chemistry* / Q000494:pharmacology*; D005511:Food Handling; D006863:Hydrogen-Ion Concentration; D015227:Lipid Peroxidation / Q000187:drug effects; D009005:Monosaccharides / Q000032:analysis; D009211:Myoglobin / Q000378:metabolism; D009821:Oils / Q000737:chemistry; D009994:Osmolar Concentration; D011134:Polysaccharides / Q000737:chemistry* / Q000494:pharmacology*; D000069466:Red Meat; D012639:Seeds / Q000737:chemistry*; D013696:Temperature; D029910:Trigonella / Q000737:chemistry*; D014867:Water / Q000737:chemistry
chemical_list: D000975:Antioxidants; D009005:Monosaccharides; D009211:Myoglobin; D009821:Oils; D011134:Polysaccharides; D014867:Water
keywords: Antioxidant activity; Fenugreek; Functional properties; Polysaccharides; Structure