Effects of enzymatic hydrolysis on the structural, rheological, and functional properties of mulberry leaf polysaccharide
文献类型： 外文期刊
作者： Hu, Teng-Gen 1 ; Zou, Yu-Xiao 2 ; Li, Er-Na 2 ; Liao, Sen-Tai 2 ; Wu, Hong 1 ; Wen, Peng 3 ;
作者机构： 1.South China Univ Technol, Sch Food Sci & Engn, Guangdong Prov Key Lab Green Proc Nat Prod & Prod, Guangzhou, Peoples R China
2.Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Minist Agr, Guangdong Key Lab Agr Prod Proc,Key Lab Funct Foo, Guangzhou, Peoples R China
3.South China Agr Univ, Coll Food Sci, Guangdong Prov Key Lab Food Qual & Safety, Guangzhou 510642, Peoples R China
4.Guangdong Lab Lingnan Modern Agr, Maoming Branch, Guangzhou, Peoples R China
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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