Tamarind seed polysaccharides, proteins, and mucilage: extraction, modification of properties, and their application in food
M. Geethalaxmi, C. K. Sunil, Venkatachalapathy Natarajan
Abstract
Tamarind seeds, a by-product of the tamarind processing industry, are an excellent source of vital fats and amino acids and they also contain a good amount of carbohydrates and proteins.
Topics & Concepts
MucilagePolysaccharideExtraction (chemistry)ChemistryFood scienceBotanyChromatographyBiologyBiochemistryPolysaccharides Composition and ApplicationsProteins in Food SystemsPolysaccharides and Plant Cell Walls