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Insight into the changes in structural, physicochemical, and probiotic properties of yam peel polysaccharides subjected to different physical-assisted extraction methods

文献类型： 外文期刊

作者： Lu, Jinghui 1 ; Yu, Yuanshan 2 ; Xu, Yujuan 2 ; Chang, Hong 3 ; Li, Lu 2 ; Cheng, Lina 2 ; Li, Dingjin 1 ; Duan, Zhenhua 1 ; Peng, Jian 2 ;

作者机构： 1.Hezhou Univ, Guangxi Key Lab Hlth Care Food Sci & Technol, 3261 Xiaohe Rd, Hezhou 542899, Peoples R China

2.Guangdong Acad Agr Sci, Sericultural & Argi Food Res Inst, Guangdong Key Lab Agr Prod Proc, Key Lab Funct Foods,Minist Agr & Rural Affairs, 133 Yiheng St,Dongguanzhuang Rd, Guangzhou 510610, Peoples R China

3.Hainan Acad Inspect & Testing, 46 Lantian Rd, Haikou 570203, Peoples R China

4.South China Agr Univ, Coll Food Sci, 483 Wushan Rd, Guangzhou 510642, Peoples R China

关键词： Chinese yam peel polysaccharides; Physicochemical properties; Surface morphology; Functional activity

期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.5； 五年影响因子：8.7 ）

ISSN： 0141-8130

年卷期： 2025 年 318 卷

页码：

收录情况： SCI

摘要： In the present study, Chinese yam peel polysaccharides (CYPPs) were extracted using hot water (HWP) and six physical-assisted methods: ultrasound (USP), high hydrostatic pressure (HHPP), pulsed electric field (PEFP), cold plasma (CPP), microwave (MWP), and radio frequency (RFP). Their structural, physicochemical, and biological properties were compared. The physical-assisted methods significantly influenced the yields, monosaccharide constituent ratios, molecular weight (Mw), conformation, surface morphology, and antioxidant and probiotic activities of these CYPPs. Glucose was identified as the most abundant monosaccharide, with contents ranging from 482.42 to 531.51 mg/g across all CYPPs. MWP achieved the highest extraction yield (15.52 +/- 0.20 %), molecular weight (353.35 kDa) and vertical distances (1.66-2.54 nm). USP and HHPP exhibited a leaf vein micromorphology characterized by a stem-like center. The thermal stability of CYPPs can be enhanced by physical-assisted methods and all CYPPs possessed typical polysaccharides absorption and an amorphous state. Furthermore, USP and HHPP displayed comparatively higher antioxidant capacity and probiotic growth activity than the other CYPPs. The findings offer alternative methods for polysaccharide extraction and provide foundational characteristics for development and utilization of polysaccharides derived from Chinese yam peels.

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