Physicochemical and functional characteristics of polysaccharides from okra extracted by using ultrasound at different frequencies

文献类型： 外文期刊

第一作者： Chen, Zhi-Ling

作者： Chen, Zhi-Ling;Wang, Chun;Ma, Haile;Yan, Jing-Kun;Chen, Zhi-Ling;Ma, Yanhong

作者机构：

关键词： Polysaccharide; Ultrasound extraction; Frequency; Physicochemical characterization; Biological activity; Okra (Abelmoschus esculentus (L; ) Moench) plus

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 361 卷

页码：

收录情况： SCI

摘要： In this study, single- (SFU) and dual-frequency (DFU) ultrasounds were used to extract polysaccharides from okra (Abelmoschus esculentus (L.) Moench) pods (OPSs), and the physicochemical characteristics, functional properties, and in vitro biological activities of the OPSs were comparatively evaluated. Results showed that ultrasonic extractions at different frequencies led to remarkable variations in extraction yields, chemical components, monosaccharide compositions, molecular weights (MWs), surface morphologies, and rheological properties of the OPSs but hardly affected their preliminary structural features and thermal stabilities. The OPS obtained through DFU at 40/60 kHz with the lowest MWs (0.85-14.93 x 105 Da) and highest polyphenol content (7.38%) as well as loosest network structures showed superior antioxidant, cholesterol absorption and nitrite ion absorption capacities than the other OPSs, and the OPS extracted through SFU at 20 kHz with the highest carboxylate content (76.08%), MWs (7.28-32.83 x 105 Da) and degree of esterification (30.7%) exhibited higher bile acid-binding capacity than the other OPSs.

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