Extraction and enzymatic depolymerization of gum from Artocarpus heterophyllus Lam. seeds

The aim of this study was to compare the extraction of jackfruit seed gum by aqueous ethanol and water systems. The results showed that the highest extraction of crude polysaccharide from jackfruit seed gum was achieved with aqueous 50% EtOH. In contrast, water extraction at 50°C produced the greatest total sugar content in the form of non-reducing sugar represented by oligosaccharide. The enzymatic depolymerization of the crude polysaccharide was hydrolyzed by α-galactosidase. The purified oligosaccharide was subjected to weak anion exchange chromatography and determined its intrinsic viscosity. The viscosity-average molecular weight was calculated to be 1.551 x 10^6g. The results of this study suggest that jackfruit seed gum might be utilized as a functional food ingredient to supplement food products.