Molecular structure, chemical properties and biological activities of Pinto bean pod polysaccharide

Pinto bean pod polysaccharide (PBPP) was successfully extracted with yield of 38.5 g/100 g and the PBPP gave total carbohydrate and uronic acid contents of 286.2 mg maltose equivalent/g and 374.3 mg Gal/g, respectively. The M-w of PBPP was 270.6 kDa with intrinsic viscosity of 0.262 dm(3)/g, which composed of mannose (2.5%), galacturonic acid (15.0%), rhamnose (4.0%), glucose (9.0%), galactose (62.2%), xylose (2.9%) and arabinose (4.3%) with trace amount of ribose and fucose. The result suggested that PBPP has a spherical conformation with a highly branched structure. Fourier Transform Infrared analysis showed that PBPP has a similar structure as commercial pectin with an esterification degree of 59.9%, whereas scanning electron microscopy study showed that the crude polysaccharide formed a thin layer of film that was made of multiple micro strands of fibre. PBPP exhibited substantial free radical scavenging activity (7.7%), metal reducing capability (2.04 mmol/dm(3)) and alpha-amylase inhibitory activity (97.6%) at a total amount of 1 mg. PBPP also exhibited high water- and oil-holding capacities (3.6 g/g and 2.8 g/g, respectively). At a low concentration, PBPP exhibited emulsifying activity of 39.6% with stability of 38.6%. Apart from that, PBPP was able to show thickening capability at low concentration (0.005 kg/dm(3)). (C) 2016 Elsevier B.V. All rights reserved.