Tamarind seeds

Tamarind kernel powder is insoluble in cold water, but upon heating forms thick viscous coUoidal dispersions at relatively low concentrations (2—3%). Upon drying, elastic films are formed. Tamarind seed polysaccharide is used as a low cost textile sizing agent in India. 

Tamarind seed polysaccharide, the gum fraction obtained from tamarind kernel polysaccharide, forms gels over a wide pH range in the presence of high sugar concentrations (>65 wt%), and it can therefore substitute for fmit pectins (65). 

Xyloglucans are classified as gum when they are extractable with hot water from seed endosperm cell walls, such as the tamarind seed xyloglucan, and as hemicelluloses because they are alkali-extractable from the cell walls of vegetative plant tissues where they are closely associated with cellulose [2]. Also /3-glucans with mixed linkages appear under the name gum as well as hemicellulose in the literature. 

The rheological behavior of storage XGs was characterized by steady and dynamic shear rheometry [104,266]. Tamarind seed XG [266] showed a marked dependence of zero-shear viscosity on concentration in the semi-dilute region, which was similar to that of other stiff neutral polysaccharides, and ascribed to hyper-entanglements. In a later paper [292], the flow properties of XGs from different plant species, namely, suspension-cultured tobacco cells, apple pomace, and tamarind seed, were compared. The three XGs differed in composition and structural features (as mentioned in the former section) and... 

Tamarind seed XG has been used to affect the rheological properties of other hydrocolloids such as starch [296,297]. Rheological experiments and... 

The tamarind seed XG exerts several biological activities, such as marked inhibitory effect on the binding of BK virus to cells [299] and immunomodulatory effects [300]. Recently, it was reported [301] that XG affects the proliferation of cytokines in various skin-cell lines (Fig. 14) such as HaCaT cells (im-... 

Fig. 14 Effect of the molecular weight of tamarind seed xyloglucan depolymerized by ( ) 7-irradiation, ( ) ultrasonication, and ( ) endo-glucanase treatment on the production of various cytokines (Tumor necrosis factor a, TNE-a Interleukin 8, IL-8 Interleukin 10, IL-10 and Interleukin 12, IL-12) in HaCaT cells (Immortalized keratinocytes line) [301]...

From tamarind seed xyloglucan, carboxymethyl derivatives with different levels of DS were prepared in isopropanol medium [440]. Swelling power, solubihty and tolerance to organic solvents of the derivatives increased with increasing DS. The interaction properties of the unmodified xyloglucan with calcium chloride and sodiiun tetraborate were found to be reversed upon car-boxymethylation. 

Tamarind Seeds of tamarind [Tamarindus indica) trees... 

Hercules Incorporated Aqueous Inorganic Oxidizer Salt Blasting Compositions Containing Tamarind Seed Powder... 

Burgalassi, S., et al. 2000. Effect of xyloglucan (tamarind seed polysaccharide) on conjunctiva cell adhesion to laminin and on corneal epithelium wound healing. Eur J Ophthalmol 10 71. 

Ghelardi, E., et al. 2000. Effect of a novel mucoadhesive polysaccharide obtained from tamarind seeds on the intraocular penetration of gentamycin and ofloxacin in rabbits. J Antimicrob Che-mother 46 831. 

Ghelardi, E., et al. 2004. A mucoadhesive polymer extracted from tamarind seed improves the intraocular penetration and efficacy of rufloxacin in topical treatment of experimental bacterial keratitis. Antimicrob Agents Chemother 48 3396. 

Tamarind has tartaric acid as its major organic acid component. Many polyphenols are found in the coat of the tamarind fruit. Tamarind kernel powder (TKP) has a xyloglucan, which has a variety of uses. TKP, a crude extract of tamarind seeds, has been used as a replacement for... 

The profile (%) of polyphenolics in tamarind pericarp was dominated by proan-thcyanidins in various forms, such as (+)-catechin, procyanidin B2, (-)-epicatechin (9.4), procyanidin trimer (11.3), procyanidin tetramer (22.2), procyanidin pentamer (11.6) and procyanidin hexamer (12.8), along with taxifolin (7.4), apigenin (2.0), eriodictyol (6.9), luteolin (5.0) and naringenin (1.4) of total phenols, respectively. Tamarind seeds comprised procyanidins only, represented (%) mainly by oligomeric procyanidin tetramer (30.2), procyanidin hexamer (23.8), procyanidin trimer (18.1), procyanidin pen-tamer (17.6), with lower amounts of procyanidin B2 (5.5) and (-)-epicatechin (Sudjaroen et al., 2005). 

Special, Grade A and Grade B are awarded to dry tamarind under Agmark rules based on the percentage of rind, fibre, moisture and insect damage. For tamarind seed, there are only two grades, e.g. Special and Grade A (Table 20.7). Quality specifications are listed for undecorticated and decorticated tamarind seeds, as well as tamarind powder. 

Table 20.7. Agmark specifications for tamarind seedless, dry tamarind and tamarind seed.

D Amico M., Di Filippo C., Lampa, E., Boldrini, E., Rossi, F., Ruggiero, A. and Filippelli, A. (1999) Effects of timolol and of timolol with tamarind seed polysaccharide on intraocular pressure in rabbits. Pharmacy and Pharmacology Communications 5(5), 361-364. 

Ghelardi, E., Tavanti, A., Davini, P., Celandroni, F., Salvetti, S., Parisio, E., Boldrini, E., Senesi, S. and Campa, M. (2004) A mucoadhesive polymer extracted from tamarind seed improves the intraocular penetration and efficacy of rufloxacin in topical treatment of experimental bacterial keratitis. Antimicrobial Agents and Chemotherapy 48(9), 3396-3401. 

Gidley, M.J., Lillford, P.J., Rowlands, D.W., Lang, P., Dentini, M. and Crescenzi, V. (1991) Structure and solution properties of tamarind-seed polysaccharide. Carbohydrate Research 214, 299-314. 

Luengthanaphol, S., Mongkholkhajornsilp, D., Douglas, S., Douglas, P.L., Pengsopa, L.l. and Pongamphai, S. (2004) Extraction of antioxidants from sweet Thai tamarind seed coat—preliminary experiments. Journal of Food Engineering 63(3), 247-252. 

Pongsawatmanit, R., Temsiripong, T., Ikeda, S. and Nishinari, K. (2006) Influence of tamarind seed xyloglucan on rheological properties and thermal stability of tapioca starch. Journal of Food Tngineering 77(11), 41-50. 

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