Effects of enzymatic hydrolysis on the structural, rheological, and functional properties of mulberry leaf polysaccharide

文献类型： 外文期刊

第一作者： Hu, Teng-Gen

作者： Hu, Teng-Gen;Wu, Hong;Hu, Teng-Gen;Zou, Yu-Xiao;Li, Er-Na;Liao, Sen-Tai;Wen, Peng;Zou, Yu-Xiao

作者机构：

关键词： Morus alba L.; Enzymatic hydrolysis; Characterization; Antioxidant activity; Prebiotic activity

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2021 年 355 卷

页码：

收录情况： SCI

摘要： Effects of enzymatic hydrolysis on the structural, rheological, and functional properties of mulberry leaf polysaccharide (MLP) were characterized in this study. The enzymatic hydrolysis of MLP raised the carbonyl, carboxyl, and hydroxyl groups from 7.21 +/- 0.86 to 10.08 +/- 0.28 CO/100 Glu, 9.40 +/- 0.13 to 17.55 +/- 0.34 COOH/100 Glu, and 5.71 +/- 0.33 to 8.14 +/- 0.24 OH/100 Glu, respectively. Meanwhile, an increase in thixotropic performance and structure-recovery capacities were observed in hydrolyzed MLP, while the molecular weight, surface tension, apparent viscosity, and thermal stability were decreased. An improved antioxidant activity of MLP was also achieved after the enzymatic degradation. Moreover, the hydrolyzed MLP showed greater ability to promote the growths of Bifidobacterium bifidum, Bifidobacterium adolescentis, Lactobacillus rhamnosus, and Lactobacillus acidophilus and the production of acetic acid, butyric acid, and lactic acid. The results demonstrate that enzymatic modification is a useful approach for polysaccharide processing.

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