Optimization of ultrasound-assisted compound enzymatic extraction and characterization of polysaccharides from blackcurrant. (6th March 2015)

• Record Type: Journal Article
• Authors: Xu, Yaqin; Zhang, Ling; Yang, Yu; Song, Xiumei; Yu, Zeyuan
• Is Part Of: Carbohydrate polymers. Volume 117(2015)
• Page Start: 895
• Page End: 902
• Publication Date: 2015-03-06
• Subjects: Pectin (PubChem CID: 11883891) -- d-Glucose (PubChem CID: 5793) -- d-Galacturonic acid (PubChem CID: 84740) -- Trifluoroacetic acid (PubChem CID: 6422) -- Acarbose (PubChem CID: 41774); Blackcurrant polysaccharides -- Ultrasound-assisted compound enzymatic extraction -- Response surface methodology -- Optimization -- Characterization -- α-Amylase inhibitory activity; Polysaccharides -- Periodicals; Polysaccharides -- Periodicals; Polysaccharides -- Périodiques; Electronic journals; 547.78
• DOI: 10.1016/j.carbpol.2014.10.032
• Languages: English
• ISSNs: 0144-8617

Abstract

Highlights: An efficient UACEE procedure used to extract BCP was first investigated. Based on single-factor experiments, the conditions were optimized by RSM further. After preliminary purification, BCP I was characterized by HPLC, GC and IR. BCP I showed notable α-amylase inhibitory activity. Abstract: In the present study, an efficient procedure for ultrasound-assisted compound enzymatic extraction of polysaccharides from blackcurrant fruits was investigated using response surface methodology (RSM). The Box–Behnken design was applied to optimize the effects of enzyme concentration ( X 1 ), pH ( X 2 ) and ultrasonic time ( X 3 ). The statistical analysis indicated that the independent variables ( X 1 ) and the quadratic terms ( X 1 2 and X 3 2 ) had significant effects on the yield of blackcurrant polysaccharides (BCP). The optimal conditions were: enzyme concentration 1.575%, pH 5.3, and ultrasonic time 25.6 min. The experimental yield of BCP was 14.28 ± 0.06%, which was closely matched with the predicted yield of 14.31%. After preliminary purification, BCP I was obtained and characterized by GC, HPLC, and IR. BCP I comprised rhamnose, arabinose, xylose, mannose, glucose, and galactose in a molar ratio of 1.818:1.362:0.377:0.501:1.581:1.722 and its molecular weight was 8146 kDa. BCP I showed notable α-amylase inhibitory activity.