Extraction, Purification and Primary Characterization of Polysaccharides from Defatted Peanut (Arachis hypogaea) Cakes
文献类型： 外文期刊
作者： Liu, Hongzhi 1 ; Jiang, Nan 1 ; Liu, Li 1 ; Sheng, Xiaojing 1 ; Shi, Aimin 1 ; Hu, Hui 1 ; Yang, Ying 1 ; Wang, Qiang 1 ;
作者机构： 1.Chinese Acad Agr Sci, Key Lab Agroprod Proc, Inst Food Sci & Technol, Minist Agr, Beijing 100193, Peoples R China
2.Beijing Acad Agr & Forestry Sci, Beijing Res Ctr Agr Stand & Testing, Risk Assessment Lab Agroprod Beiji
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.
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