Effects of extraction methods on the physicochemical properties and functionalities of pectic polysaccharides from burdock (Arctium lappa L.)

文献类型： 外文期刊

第一作者： Wang, Zhen

作者： Wang, Zhen;Song, Wancheng;Song, Haizhao;Wang, Zhen;Song, Wancheng;Huang, Wuyang;Li, Ying;Feng, Jin

作者机构：

关键词： Burdock pectic polysaccharides; Homogalacturonan; Rhamnogalacturonan-I; Rheological behavior; Emulsifying properties; Cellular antioxidant activity

期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.2； 五年影响因子：7.8 ）

ISSN： 0141-8130

年卷期： 2024 年 257 卷

页码：

收录情况： SCI

摘要： In this work, the effects of four different extraction methods, acid (HCl), alkali (NaOH), enzymes (cellulase/ pectinase), and buffer (pH 7.0) on the physicochemical properties and functionalities of burdock pectin were systematically investigated and compared. Buffer extraction gave a low yield (2.8 %) and is therefore limited in its application. The acid treatment hydrolyzed the neutral sidechains and gave a homogalacturonan content of 72.6 %. By contrast, alkali and enzymes preserved the sidechains while degrading the polygalacturonan back-bone, creating a rhamnogalacturonan-I dominant structure. The branched structure, low molecular weight, and high degree of methylation (42.3 %) contributed to the interfacial adsorption, emulsifying capacity, and cellular antioxidant activity of the enzyme-extracted product. For the acid-extracted product, the strong intramolecular electrostatic repulsion restricted the formation of a contact interface to prevent coalescence of the emulsion. In addition, they did not have sufficient reducing ends to scavenge free radicals. Although a high branching size (5.0) was adopted, the low degree of methylation (19.5 %) affected the emulsifying capacity of the alkali-extracted products. These results provide useful information for pectic polysaccharides production with tailored properties.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序