Effects of selenylation on Chinese yam polysaccharides: Structure, antioxidant, and digestive properties
Natural polysaccharides have unsatisfactory properties in production and processing due to structural limitations. Recent studies have shown that chemical modifications can improve the physicochemical and functional properties of plant polysaccharides. Herein, the effect of selenylation on the struc...
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Elsevier
2025-04-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525002822 |
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| author | Weiling Liu Yujun Jiang Jia Shi |
| author_facet | Weiling Liu Yujun Jiang Jia Shi |
| author_sort | Weiling Liu |
| collection | DOAJ |
| description | Natural polysaccharides have unsatisfactory properties in production and processing due to structural limitations. Recent studies have shown that chemical modifications can improve the physicochemical and functional properties of plant polysaccharides. Herein, the effect of selenylation on the structure, functional properties, and in vitro digestion characteristics of yam polysaccharide (YP) was investigated. Selenylated products with different selenium contents (YP-LSe and YP-HSe) were prepared by controlling the addition of sodium selenite, and all samples were identified as acidic polysaccharides. Selenylation induced alterations in the chemical composition of YP. FT-IR spectral analysis revealed that YP-LSe and YP-HSe exhibited characteristic vibrational absorption peaks associated with selenium-containing groups. Microstructure analysis showed that YP-LSe and YP-HSe presented stacked leaf-like structures with sphere attachments. Moreover, selenylation significantly enhanced the emulsion capacity, foaming capacity, and antioxidant capacity of YP. In the simulated digestion process, YP-LSe and YP-HSe exhibited greater resilience against the gastrointestinal environment than YP. This study provides a theoretical basis for the development and utilization of selenylation of YP in the field of functional foods. |
| format | Article |
| id | doaj-art-c779a89820a0472ea3cadab4ccabef69 |
| institution | OA Journals |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-c779a89820a0472ea3cadab4ccabef692025-08-20T02:31:26ZengElsevierFood Chemistry: X2590-15752025-04-012710243510.1016/j.fochx.2025.102435Effects of selenylation on Chinese yam polysaccharides: Structure, antioxidant, and digestive propertiesWeiling Liu0Yujun Jiang1Jia Shi2Department of Food Science, Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR ChinaDepartment of Food Science, Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China; Key Laboratory of Infant Formula Food, State Administration for Market Regulation, Harbin 150030, PR ChinaDepartment of Food Science, Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China; Key Laboratory of Infant Formula Food, State Administration for Market Regulation, Harbin 150030, PR China; Corresponding author at: Department of Food Science, Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR ChinaNatural polysaccharides have unsatisfactory properties in production and processing due to structural limitations. Recent studies have shown that chemical modifications can improve the physicochemical and functional properties of plant polysaccharides. Herein, the effect of selenylation on the structure, functional properties, and in vitro digestion characteristics of yam polysaccharide (YP) was investigated. Selenylated products with different selenium contents (YP-LSe and YP-HSe) were prepared by controlling the addition of sodium selenite, and all samples were identified as acidic polysaccharides. Selenylation induced alterations in the chemical composition of YP. FT-IR spectral analysis revealed that YP-LSe and YP-HSe exhibited characteristic vibrational absorption peaks associated with selenium-containing groups. Microstructure analysis showed that YP-LSe and YP-HSe presented stacked leaf-like structures with sphere attachments. Moreover, selenylation significantly enhanced the emulsion capacity, foaming capacity, and antioxidant capacity of YP. In the simulated digestion process, YP-LSe and YP-HSe exhibited greater resilience against the gastrointestinal environment than YP. This study provides a theoretical basis for the development and utilization of selenylation of YP in the field of functional foods.http://www.sciencedirect.com/science/article/pii/S2590157525002822Yam polysaccharidesSelenylationFunctional propertiesIn vitro digestion |
| spellingShingle | Weiling Liu Yujun Jiang Jia Shi Effects of selenylation on Chinese yam polysaccharides: Structure, antioxidant, and digestive properties Food Chemistry: X Yam polysaccharides Selenylation Functional properties In vitro digestion |
| title | Effects of selenylation on Chinese yam polysaccharides: Structure, antioxidant, and digestive properties |
| title_full | Effects of selenylation on Chinese yam polysaccharides: Structure, antioxidant, and digestive properties |
| title_fullStr | Effects of selenylation on Chinese yam polysaccharides: Structure, antioxidant, and digestive properties |
| title_full_unstemmed | Effects of selenylation on Chinese yam polysaccharides: Structure, antioxidant, and digestive properties |
| title_short | Effects of selenylation on Chinese yam polysaccharides: Structure, antioxidant, and digestive properties |
| title_sort | effects of selenylation on chinese yam polysaccharides structure antioxidant and digestive properties |
| topic | Yam polysaccharides Selenylation Functional properties In vitro digestion |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525002822 |
| work_keys_str_mv | AT weilingliu effectsofselenylationonchineseyampolysaccharidesstructureantioxidantanddigestiveproperties AT yujunjiang effectsofselenylationonchineseyampolysaccharidesstructureantioxidantanddigestiveproperties AT jiashi effectsofselenylationonchineseyampolysaccharidesstructureantioxidantanddigestiveproperties |