Extraction and characterization of pectic polysaccharides from Choerospondias axillaris peels: Comparison of hot water and ultrasound-assisted extraction methods

被引：73

作者：

Wang, Chao ^{[1
]}

Li, Jing ^{[1
]}

Cao, Yi ^{[1
]}

Huang, Jialu ^{[1
]}

Lin, Hongyi ^{[1
]}

Zhao, Tiantian ^{[1
]}

Liu, Lu ^{[1
]}

Shen, Peiyi ^{[2
]}

McClements, David Julian ^{[2
]}

Chen, Jun ^{[3
]}

Liu, Chengmei ^{[3
]}

Liu, Jiyan ^{[4
]}

Li, Qian ^{[1
]}

机构：

[1] Hubei Univ Technol, Natl Ctr Cellular Regulat & Mol Pharmaceut 111, Key Lab Fermentat Engn, Hubei Key Lab Ind Microbiol,Minist Educ, Wuhan 430068, Hubei, Peoples R China

[2] Univ Massachusetts, Dept Food Sci, Amherst, MA 01003 USA

[3] Nanchang Univ, State Key Lab Food Sci & Technol, Nanchang 330047, Jiangxi, Peoples R China

[4] Jiangxi Qiyunshan Food Co Ltd, Ganzhou 341000, Jiangxi, Peoples R China

来源：

FOOD CHEMISTRY | 2023年 / 401卷

基金：

中国国家自然科学基金;

关键词：

Choerospondias axillaris; Polysaccharide; Ultrasound assisted extraction; Emulsifying property; Bioactivity; ANTIOXIDANT ACTIVITY; BY-PRODUCTS; IN-VITRO; PROANTHOCYANIDINS; FRACTIONS; IMPACT;

D O I：

10.1016/j.foodchem.2022.134156

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Influences of conventional thermal and innovative non-thermal extraction methods on the physicochemical characteristics and properties of pectic polysaccharides from Choerospondias axillaris peels were investigated. Results showed that ultrasound-assisted extracted polysaccharides (UP) had a heterogeneous nature with lower molecular weight (127.7 kDa) and lower neutral sugar content (35.1%) but higher contents of protein (4.8%) and phenolic compounds (5.1%) than those of polysaccharides extracted by hot water (HP). Additionally, the monosaccharide composition results showed that glucose (77.8%) was the most abundant monosaccharide in HP, while arabinose (67.1%) was the most abundant monosaccharide in UP. The ultrasound significantly induced the degradation of polysaccharide chains but reduced the thermal degradation of phenolics. Finally, we found that UP had higher apparent viscosity, interfacial, emulsifying and antioxidant activity but lower alpha-glucosidase in-hibition activity than those of HP. The results indicated that we could obtain polysaccharides with different functional and biological properties by using different extraction methods.

引用

页数：9

共 29 条

[1] High-methylated pectin from walnut processing wastes as a potential resource: Ultrasound assisted extraction and physicochemical, structural and functional analysis [J].