期刊
FOOD CHEMISTRY
卷 337, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.127798
关键词
Bitter gourd (Momordica charantia L.); Polysaccharide; Three-phase partitioning; Ultrasonic-assisted extraction; Physicochemical characterization; Biological activity
资金
- National Natural Science Foundation of China [31671812]
- Key Research & Development Program (Modern Agriculture) of Jiangsu Province [BE2017362]
- Policy Guidance Projects in Jiangsu Province (Science and Technology Special Project in Northern Jiangsu Province) [SZ-SQ2019038]
- Priority Academic Program Development (PAPD) of Jiangsu Higher Education Institutions
- Jiangsu Overseas Research & Training Program for University Prominent Young & Middle-aged Teachers and Presidents
In this study, polysaccharides were extracted from fresh bitter gourd using different extraction methods, showing differences in chemical composition, structural features, and bioactivities. Among the samples, BPS-W extracted via UAE in distilled water exhibited superior bioactivities compared to other samples.
In this study, polysaccharides (BPSs) were obtained from fresh bitter gourd (Momordica charantia L.) by room temperature extraction techniques, including three-phase partitioning (TPP) and ultrasonic-assisted extraction (UAE) performed in different solvents. The results showed that the extraction methods had significant influence on the extraction yield, chemical composition, weight-average molecular weight (M-w), monosaccharide composition, preliminary structural characterization and microstructure of the BPSs. The BPS-W sample obtained from the bitter gourd residue via UAE in distilled water had a higher uronic acid content (24.22%) and possessed stronger antioxidant capacities and alpha-amylase and alpha-glycosidase inhibitory activities than BPS-C extracted with UAE in citric acid, BPS-A extracted with UAE in 1.25 mol/L NaOH/0.05% NaBH4, and BPS-J extracted from bitter gourd juice by TPP. Moreover, BPS-A, which had the lowest M(w)s, showed the best bile acid-binding capacity among the four BPSs. This study had great potentials for the preparation of bioactive polysaccharides from fresh vegetables.
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