Natural polysaccharides experience physiochemical and functional changes during preparation: A review
文献类型： 外文期刊
作者： Yi, Yang 1 ; Xu, Wei 1 ; Wang, Hong-Xun 2 ; Huang, Fei 3 ; Wang, Li-Mei 2 ;
作者机构： 1.Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China
2.Wuhan Polytech Univ, Coll Biol & Pharmaceut Engn, Wuhan 430023, Peoples R China
3.Guangdong Acad Agr Sci, Key Lab Funct Foods, Minist Agr & Rural Affairs, Sericultural & Agri Food Res Inst, Guangzhou 510610, Peoples R China
关键词： Extraction; Purification; Drying; Degradation; Structural modification; Multiple regression model
期刊名称：CARBOHYDRATE POLYMERS （ 影响因子：9.381； 五年影响因子：8.678 ）
ISSN： 0144-8617
年卷期： 2020 年 234 卷
页码：
收录情况： SCI
摘要： The preparation mainly composed of extraction, pre-purification and dehydration is essential for the research and development of natural polysaccharides. The methods or conditions used in the three procedures had significant effects on the composition, structure and function of the polysaccharides obtained. Temperature, pH, enzyme, ultrasound and microwave were the important factors associated with their physicochemical changes. Molecular degradation and intermolecular interaction were two of the main mechanisms responsible for the changes. The degradations of polysaccharides responding to hydrothermal and ultrasonic conditions could be partly descripted by multiple linear regression model, implying the possibility for the prediction and control of polysaccharide degradation. Moreover, the interactions between polysaccharide and other compounds, forming complexes natively or conditionally, could be selectively triggered or eliminated to obtain polysaccharides under certain functions. This work shows new insights into the preparation of polysaccharides, which could benefit the efficient utilization of their natural and modified properties.
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