Rheological properties, gelling behavior and texture characteristics of polysaccharide from Enteromorpha prolifera

Qiao, Ling; Li, Yinping; Chi, Yongzhou; Ji, Yinglu; Gao, Yan; Hwang, Huey‐Min; Aker, Winfred G.; Wang, Peng

doi:10.1016/j.carbpol.2015.10.030

Cited by 114 publications

(26 citation statements)

References 41 publications

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“…Qiao et al . 18 reported that polysaccharide from E . prolifera exhibited well-behaved pseudoplastic and thixotropic property.…”

Section: Resultsmentioning

confidence: 99%

Directional preparation of anticoagulant-active sulfated polysaccharides from Enteromorpha prolifera using artificial neural networks

Cui

Wang

et al. 2018

Sci Rep

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The sulfated polysaccharides from Enteromorpha prolifera (PE) are a potential source of anticoagulant agents. In this study, the PE was degraded by specific degradase and five hydrolysis products with different molecular weights were prepared. The product of 206 kDa is a kind of high rhamnose-containing polysaccharide with sulfate ester (34.29%). It could effectively prolong the activated partial thromboplastin time (APTT), which indicated inhibition of the intrinsic coagulation pathway. The artificial neural network (ANN) was built to realize the directional preparation of anticoagulant-active polysaccharides. Based on monitoring glucose concentration on-line, a visualization system of enzymatic hydrolysis was developed to simplify the operation of ANN. The model could be further applied to predict molecular weights of polysaccharides that possess diverse biological activities.

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“…Qiao et al . 18 reported that polysaccharide from E . prolifera exhibited well-behaved pseudoplastic and thixotropic property.…”

Section: Resultsmentioning

confidence: 99%

Directional preparation of anticoagulant-active sulfated polysaccharides from Enteromorpha prolifera using artificial neural networks

Cui

Wang

et al. 2018

Sci Rep

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“…When the shear rate was increased, the entanglements between the polysaccharide-chains were disrupted, and the molecular chains were more randomly orientated. Finally, the interactions between the adjacent chains were reduced, and the viscosity was decreased [52][53][54]. Figure 9B shows the linear viscoelastic region of the two emulsions: the emulsion prepared by PGA:DOP = 2:8 (total concentration = 1.5 wt%) and the emulsion prepared by 2.0% GA + 1.5% DOP.…”

Section: Microstructure and Visual Observationmentioning

confidence: 99%

Stabilizing the Oil-in-Water Emulsions Using the Mixtures of Dendrobium Officinale Polysaccharides and Gum Arabic or Propylene Glycol Alginate

Wang

Tian

2020

Molecules

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Coconut oil-in-water emulsions were prepared using three polysaccharides: Dendrobium officinale polysaccharide (DOP), propylene glycol alginate (PGA), gum arabic (GA) and their polysaccharide complexes as emulsifiers. The effects of the ratio of the compounded polysaccharides on their apparent viscosity and interfacial activity were explored in this study. The average particle size, zeta potential, microstructure, rheological properties, and physical stability of the emulsions prepared with different compound-polysaccharides were studied. The results showed that mainly DOP contributed to the apparent viscosity of the compound-polysaccharide, while the interfacial activity and zeta potential were mainly influenced by PGA or GA. Emulsions prepared with compound-polysaccharides exhibited smaller average particle sizes, and microscopic observations showed smaller droplets and less droplet aggregation. In addition, the stability analysis of emulsions by a dispersion analyzer LUMiSizer showed that the emulsion prepared by compounding polysaccharides had better physical stability. Finally, all of the above experimental results showed that the emulsions prepared by PGA:DOP = 2:8 (total concentration = 1.5 wt%) and 2.0% GA + 1.5% DOP were the most stable.

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“…Polysaccharides from seaweed have attracted great interest in the fields of medicine, food, and cosmetics because of their various bioactivities (Cui et al, 2018;Peng et al, 2005;Ren, Chen, et al, 2017;Yuan et al, 2017), and many other properties, such as good gel and film-forming properties (Deore & Mahajan, 2018;Qiao et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Purification, structural characterization, and biological activities of degraded polysaccharides from Porphyra yezoensis

et al. 2021

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The degraded polysaccharides from Porphyra yezoensis (DPPY) prepared using the H 2 O 2 -Vc method under optimized conditions were isolated and purified by DEAE Cellulose-52, and Sephadex G-100, providing four pure components, namely, DPPY-0, DPPY-0.1, DPPY-0.3, and DPPY-0.5. Their relative molecular weights were measured to be 10.8, 10.7, 18.7, and 35.5 kDa, respectively. GC-MS analysis revealed that all the four fractions were mainly composed of galactose, together with a small portion of glucose, mannose, xylose, and rhamnose. Structural analysis revealed that the purified polysaccharides mainly possess a backbone of ( 1(1 → 4)α-L-galactose-6-sulfate (G-L6S) units. They were found to promote the proliferation of RAW264.7 macrophages and enhance phagocytosis of the RAW264.7 cells. Antioxidant assays indicated that DPPY-0.5 possessed the most potent reducing power and free radical scavenging ability among the four purified polysaccharides. High sulfate content and proper molecular weight of these fractions are favorable to their immunomodulatory and antioxidant activities. Practical applicationsPorphyra yezoensis, common economic red algae widely distributed in East Asian countries, contains a high content of polysaccharides with a variety of biological activities. However, P. yezoensis polysaccharide (PPY) has not been well utilized due to the relatively low biological activities and lack of understanding of its structureactivity relationship. Thus, it is necessary to improve the bioactivities and elucidate the structure-activity relationship of this polysaccharide for its practical use. In the present work, four purified fractions (DPPY-0, DPPY-0.1, DPPY-0.3, and DPPY-0.5) were isolated from the degraded P. yezoensis polysaccharide, and were investigated for their antioxidant and immunoregulatory activities. The results of the present work will lay a foundation for the application of the degraded P. yezoensis polysaccharide in the food industry as a functional food ingredient.

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Rheological properties, gelling behavior and texture characteristics of polysaccharide from Enteromorpha prolifera

Cited by 114 publications

References 41 publications

Directional preparation of anticoagulant-active sulfated polysaccharides from Enteromorpha prolifera using artificial neural networks

Directional preparation of anticoagulant-active sulfated polysaccharides from Enteromorpha prolifera using artificial neural networks

Stabilizing the Oil-in-Water Emulsions Using the Mixtures of Dendrobium Officinale Polysaccharides and Gum Arabic or Propylene Glycol Alginate

Purification, structural characterization, and biological activities of degraded polysaccharides from Porphyra yezoensis

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