Structural Characterization and Functional Properties of Sea Buckthorn Degraded Polysaccharides

被引：0
作者：
Kong Z. [1 ]
Zhao Y. [1 ,2 ]
机构：
[1] College of Life Science, Northeast Forestry University, Harbin
[2] Key Laboratory of Forest Food Resources Utilization of Heilongjiang Province, Harbin
来源：
Journal of Food Science and Technology (China) | 2023年 / 41卷 / 06期
关键词：
antioxidant activity; degradation; rheological characteristics; sea buckthorn polysaccharides; structural characterization;
D O I：
10.12301/spxb202200901
中图分类号：
学科分类号：
摘要：
To evaluate the effect of degradation on the structure and properties of sea buckthorn polysaccharides (SBP), the H2O2 combined with Fe2 + method was used to degrade SBP. The effects of degradation on the molecular weight, monosaccharide composition, particle size, structural characteristics and antioxidant capacity of sea buckthorn degraded polysaccharides (SBDP) were investigated. The results showed that, the molecular weight of SBDP (2郾 902 伊 104 Da) was significantly lower than that of SBP (3郾 016 伊 105 Da). Ion chromatography analysis proved that both SBDP and SBP were composed of the same monosaccharides (fucose, rhamnose, arabinose, galactose, glucose, mannose and galacturonic acid) in different molar ratios. SBDP showed similar structural characteristics to SBP as confirmed by FTIR and NMR spectroscopy. The solubility of SBDP was increased by 20郾 72%, and SBDP had better hygroscopicity and moisture retention. SBDP had lower apparent viscosity (5郾 0 mg·mL - 1 ) and shear thinning behavior. SBDP exhibited higher antioxidant activity, with the DPPH radical, ABTS + radical and hydroxyl radical scavenging rates of 89郾 44% 依 0郾 12%, 96郾 09% 依 0郾 22% and 73郾 26% 依 1郾 16%, respectively. The H2O2 combined with Fe2 + treatment significantly reduced the molecular weight of SBP and enhanced its functional properties and antioxidant activity. This research aimed to expand the application of SBP in food applications. © 2023 Beijing Technology and Business University, Department of Science and Technology. All rights reserved.
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页码：65 / 74and138
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