Journal
FOOD CHEMISTRY
Volume 292, Issue -, Pages 281-293Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2019.04.060
Keywords
Bamboo shoots processing by-products; Drying procedures; Chimonobambusa quadrangularis polysaccharides; Physicochemical characterization; Antioxidant activity
Funding
- Fundamental Research Funds for the Central Universities [XDJK2017D131]
- Key Program for International SAMP
- T Cooperation Projects of China [2016YFE0130600]
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In the present study, the bamboo shoot (Chimonobambusa quadrangularis) residue (BSR)-derived polysaccharides (CPS) were dried using different drying procedures, including hot air-, vacuum-, freeze-, and spray-drying. The influences of different drying procedures on the chemical compositions, physicochemical characteristics, and antioxidant activity of CPS were investigated. The results indicate that freeze-dried CPS possessed the highest polysaccharide yield (8.86%) and uronic acid content (9.42%), and the lowest medium-high molecular weight (117.49 kDa) and glucose content (5.81 mol%). Also, freeze-dried CPS had better water (5.17 g/g) and oil retention capacities (2.32 g/g) than hot air- and vacuum-dried CPS. Moreover, freeze-dried CPS exhibited the most potent antioxidant ability. Based on correlation analysis, a higher uronic acid content, lower molecular weight and lower glucose content might be closely associated with the better antioxidant activity of the freeze-dried CPS. Hence, the above results revealed freeze-drying was the optimal method for industrial production of high quality CPS.
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