Optimization of Enzymatic Hydrolysis Process, Structural Characterization and Antioxidant Activity Analysis of Gastrodia elata Polysaccharide
Polysaccharides are attracted much attention because of their diverse biological activities. However, natural polysaccharides tend to have high molecular weights, resulting in their low solubility and bioavailability. In this study, α-amylase was used to degrade polysaccharides derived from Gastrodi...
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The editorial department of Science and Technology of Food Industry
2025-02-01
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| author | Yunfei HU De ZHOU Qinglan ZENG Jinsong HE Ming ZHAO Qingyan TANG |
| author_facet | Yunfei HU De ZHOU Qinglan ZENG Jinsong HE Ming ZHAO Qingyan TANG |
| author_sort | Yunfei HU |
| collection | DOAJ |
| description | Polysaccharides are attracted much attention because of their diverse biological activities. However, natural polysaccharides tend to have high molecular weights, resulting in their low solubility and bioavailability. In this study, α-amylase was used to degrade polysaccharides derived from Gastrodia elata, and the enzymatic hydrolysis process was optimized based on the yield of reducing sugars. G. elata polysaccharides were prepared under the optimal conditions for enzymatic hydrolysis. Their dissolution rate, monosaccharide composition, relative molecular weight, functional groups, and microstructure were analyzed before and after enzymatic hydrolysis. In addition, the ABTS+ and DPPH free radical scavenging abilities in vitro were tested before and after enzymolysis. Results revealed that the optimal enzymolysis process was as follows: enzyme dosage, 460 U/g, enzymolysis time, 100 min, enzymolysis temperature, 60 ℃, enzymolysis pH, 5.4. Under these conditions, the yield of reducing sugars after enzymolysis was 0.441 mg/mL. After enzymatic hydrolysis, the dissolution rate of G. elata polysaccharides increased from 81.28% to 93.57%. The monosaccharide composition and functional group structure indicated no obvious changes, except that the molecular weights of the two polysaccharide components were substantially reduced (P<0.05), and the mesh structure of G. elata polysaccharides was destroyed and changed into sheet structure. In addition, the antioxidant activity of G. elata polysaccharides was considerably enhanced after enzymatic treatment (P<0.05). This study provides a scientific basis for the enzymatic degradation of G. elata polysaccharides. |
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| institution | Kabale University |
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| publishDate | 2025-02-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
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| series | Shipin gongye ke-ji |
| spelling | doaj-art-6195a44aae0e408bba3f98e3681f67102025-02-08T08:06:21ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-02-0146420521410.13386/j.issn1002-0306.20240302472024030247-4Optimization of Enzymatic Hydrolysis Process, Structural Characterization and Antioxidant Activity Analysis of Gastrodia elata PolysaccharideYunfei HU0De ZHOU1Qinglan ZENG2Jinsong HE3Ming ZHAO4Qingyan TANG5College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, ChinaCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, ChinaCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, ChinaCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, ChinaThe Key Laboratory of Medicinal Plant Biology of Yunnan Province, National & Local Joint Engineering Research Center on Germplasms Innovation & Utilization of Chinese Medicinal Materials in Southwest China, Yunnan Agricultural University, Kunming 650201, ChinaCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, ChinaPolysaccharides are attracted much attention because of their diverse biological activities. However, natural polysaccharides tend to have high molecular weights, resulting in their low solubility and bioavailability. In this study, α-amylase was used to degrade polysaccharides derived from Gastrodia elata, and the enzymatic hydrolysis process was optimized based on the yield of reducing sugars. G. elata polysaccharides were prepared under the optimal conditions for enzymatic hydrolysis. Their dissolution rate, monosaccharide composition, relative molecular weight, functional groups, and microstructure were analyzed before and after enzymatic hydrolysis. In addition, the ABTS+ and DPPH free radical scavenging abilities in vitro were tested before and after enzymolysis. Results revealed that the optimal enzymolysis process was as follows: enzyme dosage, 460 U/g, enzymolysis time, 100 min, enzymolysis temperature, 60 ℃, enzymolysis pH, 5.4. Under these conditions, the yield of reducing sugars after enzymolysis was 0.441 mg/mL. After enzymatic hydrolysis, the dissolution rate of G. elata polysaccharides increased from 81.28% to 93.57%. The monosaccharide composition and functional group structure indicated no obvious changes, except that the molecular weights of the two polysaccharide components were substantially reduced (P<0.05), and the mesh structure of G. elata polysaccharides was destroyed and changed into sheet structure. In addition, the antioxidant activity of G. elata polysaccharides was considerably enhanced after enzymatic treatment (P<0.05). This study provides a scientific basis for the enzymatic degradation of G. elata polysaccharides.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024030247gastrodia elata polysaccharideenzymolysisstructural characterizationantioxidant activity |
| spellingShingle | Yunfei HU De ZHOU Qinglan ZENG Jinsong HE Ming ZHAO Qingyan TANG Optimization of Enzymatic Hydrolysis Process, Structural Characterization and Antioxidant Activity Analysis of Gastrodia elata Polysaccharide Shipin gongye ke-ji gastrodia elata polysaccharide enzymolysis structural characterization antioxidant activity |
| title | Optimization of Enzymatic Hydrolysis Process, Structural Characterization and Antioxidant Activity Analysis of Gastrodia elata Polysaccharide |
| title_full | Optimization of Enzymatic Hydrolysis Process, Structural Characterization and Antioxidant Activity Analysis of Gastrodia elata Polysaccharide |
| title_fullStr | Optimization of Enzymatic Hydrolysis Process, Structural Characterization and Antioxidant Activity Analysis of Gastrodia elata Polysaccharide |
| title_full_unstemmed | Optimization of Enzymatic Hydrolysis Process, Structural Characterization and Antioxidant Activity Analysis of Gastrodia elata Polysaccharide |
| title_short | Optimization of Enzymatic Hydrolysis Process, Structural Characterization and Antioxidant Activity Analysis of Gastrodia elata Polysaccharide |
| title_sort | optimization of enzymatic hydrolysis process structural characterization and antioxidant activity analysis of gastrodia elata polysaccharide |
| topic | gastrodia elata polysaccharide enzymolysis structural characterization antioxidant activity |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024030247 |
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