Physicochemical and functional characteristics of polysaccharides from okra extracted by using ultrasound at different frequencies
文献类型： 外文期刊
作者： Chen, Zhi-Ling 1 ; Wang, Chun 1 ; Ma, Haile 1 ; Ma, Yanhong 2 ; Yan, Jing-Kun 1 ;
作者机构： 1.Jiangsu Univ, Sch Food & Biol Engn, Inst Food Phys Proc, Zhenjiang 212013, Jiangsu, Peoples R China
2.Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210018, Peoples R China
关键词： Polysaccharide; Ultrasound extraction; Frequency; Physicochemical characterization; Biological activity; Okra (Abelmoschus esculentus (L; ) Moench) plus
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 361 卷
页码：
收录情况： SCI
摘要： In this study, single- (SFU) and dual-frequency (DFU) ultrasounds were used to extract polysaccharides from okra (Abelmoschus esculentus (L.) Moench) pods (OPSs), and the physicochemical characteristics, functional properties, and in vitro biological activities of the OPSs were comparatively evaluated. Results showed that ultrasonic extractions at different frequencies led to remarkable variations in extraction yields, chemical components, monosaccharide compositions, molecular weights (MWs), surface morphologies, and rheological properties of the OPSs but hardly affected their preliminary structural features and thermal stabilities. The OPS obtained through DFU at 40/60 kHz with the lowest MWs (0.85-14.93 x 105 Da) and highest polyphenol content (7.38%) as well as loosest network structures showed superior antioxidant, cholesterol absorption and nitrite ion absorption capacities than the other OPSs, and the OPS extracted through SFU at 20 kHz with the highest carboxylate content (76.08%), MWs (7.28-32.83 x 105 Da) and degree of esterification (30.7%) exhibited higher bile acid-binding capacity than the other OPSs.
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