Polysaccharides from Pachyrhizus erosus roots: Extraction optimization and functional properties

Shi, Xiaodan; Huang, Jingjing; Wang, Shaoyun; Yin, Jingdong; Zhang, Fan

doi:10.1016/j.foodchem.2022.132413

Cited by 24 publications

(11 citation statements)

References 36 publications

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“…The result was not consistent with previous studies, 41,42 which may be because polysaccharides in A. auricula protein isolate extracts interacted with oil. 43 This shows that AAPI had a very satisfactory OHC and can be applied to the lipid absorption and retention of flavored foods.…”

Section: Ohcmentioning

confidence: 88%

Application of definitive screening design to optimization of the protein extraction and functional properties of proteins in Auricularia auricula

Yang

Zheng

et al. 2022

J Sci Food Agric

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BACKGROUND Auricularia auricula (A. auricula) is one of the most abundant sources of plant protein in edible fungi. Problems of low protein yield exist in traditional methods of protein extraction such as alkali extraction and ultrasonic‐assisted alkali after pretreatment with enzymes. Thus, the protein extraction process was investigated and optimized using a definitive screening design from A. auricula to improve the protein yield under practical operating conditions of temperature, the concentration of NaCl, meal/water ratio, extraction time and pH. RESULTS The yield of protein isolates of the isoelectric‐ammonium sulfate precipitation (9.34% w/w) was obtained almost three times and the protein content (55.23% w/w) was approximately 1.6 times that of the traditional extraction method of isoelectric precipitation. Next, the optimized method was successfully applied to the analysis of the functional properties of the protein. A. auricula protein isolate (AAPI) had better solubility, emulsification and foaming capacity than soy protein isolate (SPI) and pea protein isolate (PPI), and the oil holding capacity of AAPI exhibited extremely well, which was approximately five times that of SPI and six times that of PPI. The texture properties of AAPI gel were similar to those of PPI gels. CONCLUSION AAPI extracted by the optimized method had a satisfactory yield and had the potential to substitute plant‐originated proteins in food processing. © 2022 Society of Chemical Industry.

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Section: Ohcmentioning

confidence: 88%

Application of definitive screening design to optimization of the protein extraction and functional properties of proteins in Auricularia auricula

Yang

Zheng

et al. 2022

J Sci Food Agric

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“…The polysaccharides content was determined by the phenol–sulfuric acid method with glucose (Glc) as the standard ( 28 ). The content of ash was determined as described in Shi et al ( 29 ). The content of protein was determined with bovine serum albumin as the standard using the Bradford method ( 30 ).…”

Section: Methodsmentioning

confidence: 99%

Antioxidant properties of water-soluble polysaccharides prepared by co-culture fermentation of straw and shrimp shell

et al. 2022

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Herein, we present a method for producing water-soluble polysaccharides (WSPs) by co-culture fermentation of straw and shrimp shells. The chitin-degrading strain was isolated and genotypically identified as the non-pathogen Photobacterium sp. LYM-1 in this study. Photobacterium sp. LYM-1 and Aureobasidium pullulans 2012 could coexist without antagonism. WSPs concentrations were higher in co-culture fermentations of Photobacterium sp. LYM-1 and A. pullulans 2012 (PsL/AP-WSPs) compared to monocultures (PsL-WSPs and AP-WSPs). FTIR was used to examine the polysaccharide properties of three WSP fractions. The monosaccharide compositions of three WSPs fractions were primarily composed of mannose, ribose, glucosamine, glucose, galactose, and arabinose with varying molecular weights and molar ratios according to HPLC analysis. PsL/AP-WSPs showed better scavenging effects on DPPH, ABTS, and OH free radicals, demonstrating the application potential of PsL/AP-WSPs from straw and shrimp shells. The maximum yield obtained under optimum conditions (fermentation time of 6 days, temperature of 31°C, inoculum concentration of 10% (w/v), and inoculum composition of 2:1) was 5.88 ± 0.40 mg/mL, based on the PsL/AP-WSPs production optimization by orthogonal design. The results suggest that an environmentally friendly approach for WSPs production from agro-food wastes straw and shrimp shells was developed.

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“…A comparable microstructure had been previously reported for polysaccharides derived from Pachyrhizus erosus roots. 19 Additionally, three elements including C (atom %: 55.91%), O (atom %: 43.67%), and Na (atom %: 0.42%) were detected on the enlarged specific intertwined fine filaments by elemental analysis (Figure 2B), indicating the high purity of HSO with only a small number of chemical contaminants. The AFM results are depicted in Figure 2C.…”

Section: Ft-ir Spectroscopy Characterizationmentioning

confidence: 97%

“…These values demonstrated a considerable proximity to each other, further substantiating the model's accuracy. 19 For specific discussions, refer to Section 2.2 in the Supporting Information. According to the secondorder polynomial equation, the optimal extraction conditions were pH 5.99, enzyme dosage 111 μL, and extraction temperature 51.9 °C.…”

Section: Single Factor and Response Surface Design For Optimization O...mentioning

confidence: 99%

Preparation, Structural Analysis, and Intestinal Probiotic Properties of a Novel Oligosaccharide from Enzymatic Degradation of Huangshui Polysaccharide

Pei,

Li,

et al. 2023

J. Agric. Food Chem.

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Huangshui polysaccharide (HSP) has attracted more and more interest due to its potential health benefits. Despite being an excellent source for the preparation of oligosaccharides, there are currently no relevant research reports on HSP. In the present study, a novel oligosaccharide (HSO) with a molecular weight of 1791 Da and a degree of polymerization of 11 was prepared through enzymatic degradation of crude HSP (cHSP). Methylation and NMR analyses revealed that the main chain of HSO was (1 → 4)-α-D-glucose with two O-6-linked branched chains. Morphological observations indicated that HSO exhibited smooth surface with lamellar and filamentary structure, and the glycan size ranged from 0.03 to 0.20 μm. Notably, HSO significantly promoted the proliferation of Bif idobacterium, Bacteroides, and Phascolarctobacterium, thereby making positive alterations in intestinal microbiota composition. Moreover, HSO markedly increased the content of short-chain fatty acids during in vitro fermentation. Metabolomics analysis illustrated the important metabolic pathways primarily involving glucose metabolism, amino acid metabolism, and fatty acid metabolism.

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Polysaccharides from Pachyrhizus erosus roots: Extraction optimization and functional properties

Cited by 24 publications

References 36 publications

Application of definitive screening design to optimization of the protein extraction and functional properties of proteins in Auricularia auricula

Application of definitive screening design to optimization of the protein extraction and functional properties of proteins in Auricularia auricula

Antioxidant properties of water-soluble polysaccharides prepared by co-culture fermentation of straw and shrimp shell

Preparation, Structural Analysis, and Intestinal Probiotic Properties of a Novel Oligosaccharide from Enzymatic Degradation of Huangshui Polysaccharide

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