Extraction, Purification and Primary Characterization of Polysaccharides from Defatted Peanut (Arachis hypogaea) Cakes

文献类型: 外文期刊

第一作者: Liu, Hongzhi

作者: Liu, Hongzhi;Jiang, Nan;Liu, Li;Sheng, Xiaojing;Shi, Aimin;Hu, Hui;Yang, Ying;Wang, Qiang;Jiang, Nan

作者机构:

关键词: defatted peanut cake;polysaccharide;response surface methodology;purification and characterization

期刊名称:MOLECULES ( 影响因子:4.411; 五年影响因子:4.587 )

ISSN:

年卷期:

页码:

收录情况: SCI

摘要: The hot-water extraction, purification and characterization of polysaccharides from defatted peanut cake (PPC) were investigated in this study. A Box-Behnken factorial design (BBD) was used to investigate the effects of three independent variables, namely extraction temperature (X-1), extraction time (X-2) and ratio of water to raw material (X-3). The optimum conditions were 85 degrees C, 3 h and 20:1 (mL/g) respectively. Regression analysis was done to reveal the experimental results which include 34.97% extraction rate while the value verified under these conditions was 34.49%. The crude PPC was sequentially further purified by Sephadex G-100 chromatography, and one purified fraction was obtained. The PPC purified fraction was characterized by FT-IR, HPAEC; SEC-MALLS. The average molecular weight of the PPC purified fraction was 2.383 x 10(5) Da. The polysaccharide was mainly composed of glucose, galactose, arabinose and xylose. The PPC have the typical absorption of polysaccharide.

分类号: O62

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