Effect of Various Temperatures on Bletillae Rhizoma Polysaccharide Extraction and Physicochemical Properties

Abstract

Six fractional polysaccharides were prepared by water extraction and alcohol precipitation under controlled temperature from bletillae rhizoma, a traditional Chinese medicine. Based on this, yields of bletillae rhizome polysaccharides (RBPs) were obtained. The extracting temperature impacted the characteristics of the fractional polysaccharides. The fractional polysaccharides were characterized by glucomannan (GM) content, thermal stability, scanning electron microscopy (SEM), Fourier-transform infrared (FTIR) spectroscopy, gel permeation chromatography (GPC), and x-ray diffraction (XRD). For the analysis, 2.0% w/v dispersions of the six fractional polysaccharides were prepared and their flow behaviors were evaluated using a rotational rheometer. The results showed that increased extraction temperature led to increased GM extraction yields and extraction rate, but GM content was relative stable (over 90%). The average molecular weight (Mw) of fractional polysaccharides obtained at 30, 40, 50, 60, 70, and 80 °C was 3.598 × 104, 4.188 × 104, 8.632 × 104, 8.850 × 104, 2.372 × 105, and 3.081 × 105 g/mol, respectively. SEM revealed that fractional polysaccharides had a porous structure of different sizes and densities. Thermal analysis, FTIR, and XRD results indicated that extraction temperature affects the structure and moisture content of fractional polysaccharides. All results showed that the extraction temperature has an obvious impact on the morphology, molecular weight, and polydispersity of the RBPs. This simple process is a promising method for the preparation of fractional polysaccharides.

The fabrication and characterisation of surimi gel modified by konjac glucomannan with the different hydrolysis degree

“…Enzymatic hydrolysis of KGM caused slight changes in the range of 1200–1500 cm −1 related to amine groups and 3400–3450 cm −1 associated with glycosidic and hydroxyl bonds. Prolonged enzymatic hydrolysis was responsible for more pronounced amine and O–H bands, due to the breakdown of glycosidic bonds (Long et al ., 2018; Cortez‐Trejo et al ., 2022; Makshakova & Zuev, 2022). In addition, it can also be found that the prolonged enzymatic time weakened the band intensity at 1723 cm −1 from the acetyl groups, indicating that the molecular structure of KGM changed with hydrolysis treatments.…”