Journal
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
Volume -, Issue -, Pages -Publisher
SPRINGER
DOI: 10.1007/s11694-022-01718-2
Keywords
Purple sweet potato polysaccharide; Purification; Properties; Antioxidant activity
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Funding
- Chongqing Education Commission of China [KJZD-K202000503]
- Chongqing Graduate Research Innovation Project [CYS21271]
- Innovation and Entrepreneurship Training Program for College Students, China [S202110637066]
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This study successfully isolated and purified PSPP-1A polysaccharide from purple sweet potato, which had good thermal stability and antioxidant activity. It provided a theoretical basis for the development of purple sweet potato polysaccharide as a functional food.
Purple sweet potato polysaccharide (PSPP) has many important biological activities, so this is of great significance to develop it into a functional food. A new homogeneous PSPP-1A with weight-average molecular weight (M-w) of 68.7 kDa was isolated and purified by DEAE-52 cellulose column and Sephadex G-100 gel column in turn. The results showed that PSPP-1A was a white and shiny amorphous polysaccharide with smooth surface, hard texture, good thermal stability and wide particle size distribution. Under certain conditions, PSPP-1A had a triple-stranded spiral conformation and had excellent antioxidant activity. Therefore, this study provided a new theoretical basis for the development of purple sweet potato polysaccharide as antioxidant food.
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