Preparation of Oligosaccharides by Degradation of Polysaccharides from Chinese Jujube and Its Biological Activity
This study examined the degradation of polysaccharides to oligosaccharides in Chinese jujube fruits. Using a response surface model, the degradation conditions of polysaccharides under acid hydrolysis and enzymatic hydrolysis were optimized in laboratory conditions. A degradation rate of 66.9% was o...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2018-01-01
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| Series: | International Journal of Polymer Science |
| Online Access: | http://dx.doi.org/10.1155/2018/6464051 |
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| Summary: | This study examined the degradation of polysaccharides to oligosaccharides in Chinese jujube fruits. Using a response surface model, the degradation conditions of polysaccharides under acid hydrolysis and enzymatic hydrolysis were optimized in laboratory conditions. A degradation rate of 66.9% was obtained under optimum acid hydrolysis conditions: 0.6 mol/L hydrochloric acid, 3% substrate concentration, and 1 h reaction time. A degradation rate of 41.4% was obtained under optimum enzyme hydrolysis conditions: 4.0 mL cellulose solution (10 mg/mL), 0.3 mL substrate solution (20 mg/mL), 0.7 mL citric acid buffer solution (pH 5), and 7.3 h reaction time. Using the stimulation effect for strain J-4 intestinal probiotic proliferation, the biological activity of oligosaccharides was determined. The results showed that the oligosaccharides from enzyme hydrolysis encouraged intestinal probiotic proliferation. |
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| ISSN: | 1687-9422 1687-9430 |