Rheological Behavior, Textural Properties, and Antioxidant Activity of <i>Porphyra yezoensis</i> Polysaccharide
<i>Porphyra yezoensis</i> has attracted much attention due to its gelling properties and bioactivity. In this study, the chemical structure of <i>Porphyra yezoensis</i> polysaccharides (PYPSs) was characterized, and the effects of concentration, temperature, pH, and calcium i...
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2025-02-01
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| author | Chenyang Ji Xiaoshan Long Jingjie Wang Bo Qi Yang Cao Xiao Hu |
| author_facet | Chenyang Ji Xiaoshan Long Jingjie Wang Bo Qi Yang Cao Xiao Hu |
| author_sort | Chenyang Ji |
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| description | <i>Porphyra yezoensis</i> has attracted much attention due to its gelling properties and bioactivity. In this study, the chemical structure of <i>Porphyra yezoensis</i> polysaccharides (PYPSs) was characterized, and the effects of concentration, temperature, pH, and calcium ion (Ca<sup>2+</sup>) addition on the rheological properties of PYPS were systematically investigated. Chemical composition analysis indicated that PYPS primarily contained galactose (89.76%) and sulfate (15.57%). Rheological tests demonstrated that PYPS exhibited typical pseudoplastic properties, with apparent viscosity increasing with an increasing concentration. Temperature elevation from 30 °C to 90 °C weakened the intermolecular forces and reduced the apparent viscosity, whereas neutral pH (7.0) provided an optimal electrostatic equilibrium to maintain the highest viscosity. Ca<sup>2+</sup> could modulate the interactions between PYPS molecules and affect the formation of the gel network structure. When the Ca<sup>2+</sup> concentration reached the optimal value of 6 mM, the calcium bridges formed between Ca<sup>2+</sup> and PYPS molecules not only enhanced the rheological behavior and textural properties but also formed a smooth and well-ordered network structure, achieving the highest value of fractal dimension (D<sub>f</sub> = 2.9600), though excessive Ca<sup>2+</sup> disrupted this well-ordered structure. Furthermore, PYPS possessed significant scavenging ability against DPPH, ABTS, and HO• radicals, demonstrating its potential application as a natural antioxidant in functional foods. |
| format | Article |
| id | doaj-art-b24760f7a70b4e9bb9e9ad99bf3963e4 |
| institution | OA Journals |
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| language | English |
| publishDate | 2025-02-01 |
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| series | Molecules |
| spelling | doaj-art-b24760f7a70b4e9bb9e9ad99bf3963e42025-08-20T02:03:31ZengMDPI AGMolecules1420-30492025-02-0130488210.3390/molecules30040882Rheological Behavior, Textural Properties, and Antioxidant Activity of <i>Porphyra yezoensis</i> PolysaccharideChenyang Ji0Xiaoshan Long1Jingjie Wang2Bo Qi3Yang Cao4Xiao Hu5Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, ChinaKey Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, ChinaKey Laboratory of Urban Agriculture in South China, Ministry of Agriculture and Rural Affairs, Guangzhou 510640, ChinaKey Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, ChinaKey Laboratory of Urban Agriculture in South China, Ministry of Agriculture and Rural Affairs, Guangzhou 510640, ChinaKey Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China<i>Porphyra yezoensis</i> has attracted much attention due to its gelling properties and bioactivity. In this study, the chemical structure of <i>Porphyra yezoensis</i> polysaccharides (PYPSs) was characterized, and the effects of concentration, temperature, pH, and calcium ion (Ca<sup>2+</sup>) addition on the rheological properties of PYPS were systematically investigated. Chemical composition analysis indicated that PYPS primarily contained galactose (89.76%) and sulfate (15.57%). Rheological tests demonstrated that PYPS exhibited typical pseudoplastic properties, with apparent viscosity increasing with an increasing concentration. Temperature elevation from 30 °C to 90 °C weakened the intermolecular forces and reduced the apparent viscosity, whereas neutral pH (7.0) provided an optimal electrostatic equilibrium to maintain the highest viscosity. Ca<sup>2+</sup> could modulate the interactions between PYPS molecules and affect the formation of the gel network structure. When the Ca<sup>2+</sup> concentration reached the optimal value of 6 mM, the calcium bridges formed between Ca<sup>2+</sup> and PYPS molecules not only enhanced the rheological behavior and textural properties but also formed a smooth and well-ordered network structure, achieving the highest value of fractal dimension (D<sub>f</sub> = 2.9600), though excessive Ca<sup>2+</sup> disrupted this well-ordered structure. Furthermore, PYPS possessed significant scavenging ability against DPPH, ABTS, and HO• radicals, demonstrating its potential application as a natural antioxidant in functional foods.https://www.mdpi.com/1420-3049/30/4/882<i>Porphyra yezoensis</i> polysacchariderheological propertiesgelation mechanismcalcium ionsantioxidant activities |
| spellingShingle | Chenyang Ji Xiaoshan Long Jingjie Wang Bo Qi Yang Cao Xiao Hu Rheological Behavior, Textural Properties, and Antioxidant Activity of <i>Porphyra yezoensis</i> Polysaccharide Molecules <i>Porphyra yezoensis</i> polysaccharide rheological properties gelation mechanism calcium ions antioxidant activities |
| title | Rheological Behavior, Textural Properties, and Antioxidant Activity of <i>Porphyra yezoensis</i> Polysaccharide |
| title_full | Rheological Behavior, Textural Properties, and Antioxidant Activity of <i>Porphyra yezoensis</i> Polysaccharide |
| title_fullStr | Rheological Behavior, Textural Properties, and Antioxidant Activity of <i>Porphyra yezoensis</i> Polysaccharide |
| title_full_unstemmed | Rheological Behavior, Textural Properties, and Antioxidant Activity of <i>Porphyra yezoensis</i> Polysaccharide |
| title_short | Rheological Behavior, Textural Properties, and Antioxidant Activity of <i>Porphyra yezoensis</i> Polysaccharide |
| title_sort | rheological behavior textural properties and antioxidant activity of i porphyra yezoensis i polysaccharide |
| topic | <i>Porphyra yezoensis</i> polysaccharide rheological properties gelation mechanism calcium ions antioxidant activities |
| url | https://www.mdpi.com/1420-3049/30/4/882 |
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