Preparation Optimization, Characterization, and Antioxidant and Prebiotic Activities of Carboxymethylated Polysaccharides from Jujube
In this study, jujube polysaccharides (JP) were extracted from Jinsixiaozao, and carboxymethylated jujube polysaccharides (CMJP) were prepared. The optimum carboxymethylation conditions optimized by Response Surface Methodology (RSM) were as follows: the reaction temperature was 60°C, the concentrat...
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| Format: | Article |
| Language: | English |
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Wiley
2021-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2021/3268149 |
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| author | Runfang Feng Jingjing Kou Shan Chen Na Wang Weiwei Wang Lili Wang Huiqiang Wang Christopher Ference Mengjun Liu Changwei Ao Zhihui Zhao |
| author_facet | Runfang Feng Jingjing Kou Shan Chen Na Wang Weiwei Wang Lili Wang Huiqiang Wang Christopher Ference Mengjun Liu Changwei Ao Zhihui Zhao |
| author_sort | Runfang Feng |
| collection | DOAJ |
| description | In this study, jujube polysaccharides (JP) were extracted from Jinsixiaozao, and carboxymethylated jujube polysaccharides (CMJP) were prepared. The optimum carboxymethylation conditions optimized by Response Surface Methodology (RSM) were as follows: the reaction temperature was 60°C, the concentration of sodium hydroxide (NaOH) solution was 2.8 mol/L, and the content of chloroacetic acid was 2.12% with a degree of substitution (DS) of 0.2275 ± 0.0108. Physicochemical characterizations and in vitro antioxidant and prebiotic activities of JP and CMJP were evaluated. Compared with unmodified JP, water solubility and viscosity were improved in CMJP. Chemical analysis revealed that CMJP was composed of Rha: Ara: Xyl: Glc: Gal = 0.18 : 9.09 : 0.45 : 0.36 : 0.98 with a molecular weight of 3.04 × 105 Da. The signals of carboxymethyl were observed at 1600, 1420, and 1328 cm−1 in FT-IR. In addition, CMJP showed obviously strong hydroxyl radical scavenging ability compared with JP and also exhibited stronger abilities than JP on the proliferation growth of Lactobacillus acidophilus, Lactobacillus plantarum, and Lactobacillus rhamnosus strains. These results indicated that CMJP could be explored as a promising resource for the development of functional foods. |
| format | Article |
| id | doaj-art-cf3ca964867d4b9ca21393dc3201737c |
| institution | DOAJ |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2021-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-cf3ca964867d4b9ca21393dc3201737c2025-08-20T03:23:43ZengWileyJournal of Food Quality0146-94281745-45572021-01-01202110.1155/2021/32681493268149Preparation Optimization, Characterization, and Antioxidant and Prebiotic Activities of Carboxymethylated Polysaccharides from JujubeRunfang Feng0Jingjing Kou1Shan Chen2Na Wang3Weiwei Wang4Lili Wang5Huiqiang Wang6Christopher Ference7Mengjun Liu8Changwei Ao9Zhihui Zhao10Chinese Jujube Research Center, Hebei Agricultural University, Baoding, Hebei 071000, ChinaChinese Jujube Research Center, Hebei Agricultural University, Baoding, Hebei 071000, ChinaChinese Jujube Research Center, Hebei Agricultural University, Baoding, Hebei 071000, ChinaChinese Jujube Research Center, Hebei Agricultural University, Baoding, Hebei 071000, ChinaChinese Jujube Research Center, Hebei Agricultural University, Baoding, Hebei 071000, ChinaChinese Jujube Research Center, Hebei Agricultural University, Baoding, Hebei 071000, ChinaCollege of Mechanical and Electrical Engineering, Hebei Agricultural University, Baoding, Hebei 071000, ChinaDepartment of Plant Pathology, University of Florida, 2550 Hull Road, Gainesville, FL 32611, USAChinese Jujube Research Center, Hebei Agricultural University, Baoding, Hebei 071000, ChinaChinese Jujube Research Center, Hebei Agricultural University, Baoding, Hebei 071000, ChinaChinese Jujube Research Center, Hebei Agricultural University, Baoding, Hebei 071000, ChinaIn this study, jujube polysaccharides (JP) were extracted from Jinsixiaozao, and carboxymethylated jujube polysaccharides (CMJP) were prepared. The optimum carboxymethylation conditions optimized by Response Surface Methodology (RSM) were as follows: the reaction temperature was 60°C, the concentration of sodium hydroxide (NaOH) solution was 2.8 mol/L, and the content of chloroacetic acid was 2.12% with a degree of substitution (DS) of 0.2275 ± 0.0108. Physicochemical characterizations and in vitro antioxidant and prebiotic activities of JP and CMJP were evaluated. Compared with unmodified JP, water solubility and viscosity were improved in CMJP. Chemical analysis revealed that CMJP was composed of Rha: Ara: Xyl: Glc: Gal = 0.18 : 9.09 : 0.45 : 0.36 : 0.98 with a molecular weight of 3.04 × 105 Da. The signals of carboxymethyl were observed at 1600, 1420, and 1328 cm−1 in FT-IR. In addition, CMJP showed obviously strong hydroxyl radical scavenging ability compared with JP and also exhibited stronger abilities than JP on the proliferation growth of Lactobacillus acidophilus, Lactobacillus plantarum, and Lactobacillus rhamnosus strains. These results indicated that CMJP could be explored as a promising resource for the development of functional foods.http://dx.doi.org/10.1155/2021/3268149 |
| spellingShingle | Runfang Feng Jingjing Kou Shan Chen Na Wang Weiwei Wang Lili Wang Huiqiang Wang Christopher Ference Mengjun Liu Changwei Ao Zhihui Zhao Preparation Optimization, Characterization, and Antioxidant and Prebiotic Activities of Carboxymethylated Polysaccharides from Jujube Journal of Food Quality |
| title | Preparation Optimization, Characterization, and Antioxidant and Prebiotic Activities of Carboxymethylated Polysaccharides from Jujube |
| title_full | Preparation Optimization, Characterization, and Antioxidant and Prebiotic Activities of Carboxymethylated Polysaccharides from Jujube |
| title_fullStr | Preparation Optimization, Characterization, and Antioxidant and Prebiotic Activities of Carboxymethylated Polysaccharides from Jujube |
| title_full_unstemmed | Preparation Optimization, Characterization, and Antioxidant and Prebiotic Activities of Carboxymethylated Polysaccharides from Jujube |
| title_short | Preparation Optimization, Characterization, and Antioxidant and Prebiotic Activities of Carboxymethylated Polysaccharides from Jujube |
| title_sort | preparation optimization characterization and antioxidant and prebiotic activities of carboxymethylated polysaccharides from jujube |
| url | http://dx.doi.org/10.1155/2021/3268149 |
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