Free radical-mediated degradation of polysaccharides: Mechanism of free radical formation and degradation, influence factors and product properties

Physicochemical and antioxidant properties of Lycium barbarum seed dreg polysaccharides prepared by continuous extraction

“…The free radical scavenging capacity of ABTS indicates the oxidative free radical scavenging capacity of antioxidants ( Li et al, 2014 , Chen et al, 2021 ). The results of ABTS radical scavenging capacity of HBSS, CHSS, DASS, CASS, and V C are shown in Fig.…”

Effects of ultrasound-assisted H2O2 on the solubilization and antioxidant activity of yeast β-glucan

“…The solubility of the YG increased rapidly with increasing reaction time (A) until 3 h, after which it began to decline. This might be related to the acceleration of molecular motion and response as time passes from 1 h to 3 h. However, after a certain time of reaction, the free radical content no longer increases and the polysaccharide degradation reaction was not significant [33] . The solubility of YG rose fast with an increase in hydrogen peroxide concentration until 24 %, then increased marginally, according to Fig.…”

Influence of Molecular Weight of Polysaccharides from Laminaria japonica to LJP-Based Hydrogels: Anti-Inflammatory Activity in the Wound Healing Process

“…The contents of reducing sugar and uronic acid gradually increased as the degradation time extended, while the contents of the sulfate group decreased as the degradation time extended because, after UV radiation, H 2 O 2 transferred into hydroxyl radicals [ 25 ]. Part of the polysaccharide chains (for example, C-H groups in carbon 1 and carbon 4) was attacked by these hydroxyl radicals [ 26 ]. Then, a rapid degradation occurred, and reductive terminals were produced, which led to an increase in the contents of reducing sugar in LJP.…”