Effects of multi-mode divergent ultrasound pretreatment on the physicochemical and functional properties of polysaccharides from Sagittaria sagittifolia L

Physicochemical property and antioxidant activity of polysaccharide from the seed cakes of Camellia oleifera Abel

“…The weak bands at 2927 and 1414 cm -1 were due to C-H stretching in the sugar ring (Dou et al, 2021). The signals around 1655 cm -1 and 1250 cm -1 were produced by the O-H of COOH and the C = O, respectively, which demonstrated the existence of the uronic acid or proteins (Feng et al, 2021;Tang et al, 2017), thereby confirming the results of chemical composition analysis and UV-visible absorption. The absorptions (1026 and 1076 cm -1 ) between 1000 and 1200 cm -1 belonged to the stretching vibrations of C-O-H and C-O-C, implying the presence of pyranose (Rehebati et al, 2019).…”

Influence of physicochemical changes and aggregation behavior induced by ultrasound irradiation on the antioxidant effect of highland barley β-glucan

“…The natural HBG aggregates presented the shape like a “mountain range” with some small molecules that are not aggregated ( Hu et al, 2021 ). Due to the existence of a large number of hydroxyl groups in HBG, the intramolecular forces promote the cross-linking between HBG molecular chains ( Feng et al, 2021 ). In addition, large numbers of hydrogen bonds interact with water molecules in HBG molecules, which makes the space structure of HBG adsorb more water molecules.…”

Effects of Ultrasound Modification with Different Frequency Modes on the Structure, Chain Conformation, and Immune Activity of Polysaccharides from Lentinus edodes

“…As the main backbone structure, Glu is not easily damaged; hence, the molar ratio of glucose increased [ 24 ]. Moreover, ultrasound can change the arrangement of hydrogen and hydroxyl groups on carbon atoms with interconversion between individual monosaccharides, resulting in the conversion of side-chain monosaccharides to backbone monosaccharides [ 36 ]. In particular, triple-frequency ultrasonic (20/40/60 kHz) had the largest influence on the molar ratio of monosaccharide, whereby the molar ratio of Glu increased from 77.51% to 81.53%.…”