Preparation and properties of purple sweet potato polysaccharide

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.

Automated summary

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.