Download Xyloglucan : Its Structure and Function Xyloglucan : Its Structure and

Foods Food Ingredients J. Jpn., Vol. 208, No.11, 2003
Xyloglucan : Its Structure and Function
Mayumi Shirakawa a) and Kazuhiko Yamatoya b)
a) Product Planning & Development Group, Food Science Division, Dainippon Pharmaceutical Co., Ltd.
2-6-5, Doshomachi. Chou-ku, Osaka 541-0045, Japan
b) Product Planning & Development Group, Food Science Division, Dainippon Pharmaceutical Co., Ltd.
3-25-6, Yanaka, Taito-ku, Tokyo 110-0001, Japan
Summary
Xyloglucan is a major structural polysaccharide in the primary cell wall of higher plants. Cell growth and
enlargement are controlled by the looseness of a thin net of microfibrils made of cellulose. Xyloglucan
cross-links these cellulose microfibrils and provides the flexibility necessary for the microfibrils to slide.
Seeds of the tamarind tree (Tamarindus indica) contain a xyloglucan. Tamarind seed xyloglucan is used
as a food additive in Japan. The flow behavior of the solution is very close to Newtonian, and very stable
against heat, pH and shear. The various applications of tamarind seed xyloglucan include thickening
sauce, ice cream, dressing and processed vegetables. Tamarind seed xyloglucan is expected to find new
food applications, serving as a thickener and stabilizer, gelling agent, ice crystal stabilizer and starch
modifier, etc. It is called ‘ageing free starch’ because its property is similar to starch but is more stable.
Xyloglucan has the same main chain structure as cellulose, but it has side-chains that bind to the main
chain. These side-chains play an important role in determining its structure and make xyloglucan
water-soluble and impart various rheological and biological functions. The enzymatic modification of
xyloglucan to elicit new biological functions or unique properties is also highlighted in this article.