Preparation of Oligosaccharides by Degradation of Polysaccharides from Chinese Jujube and Its Biological Activity. (19th April 2018)

• Record Type: Journal Article
• Authors: Yan, Xu; Wang, Weiwei; Liu, Mengjun; Zhao, Zhihui
• Other Names: Thangam Ramar Academic Editor.
• Is Part Of: International journal of polymer science. Volume 2018(2018)
• Publication Date: 2018-04-19
• Subjects: Polymers -- Periodicals; Polymers; Periodicals; 547.7
• DOI: 10.1155/2018/6464051
• Languages: English
• ISSNs: 1687-9422

Abstract

Abstract : This study examined the degradation of polysaccharides to oligosaccharides in Chinese jujube fruits. Using a response surface model, the degradation conditions of polysaccharides under acid hydrolysis and enzymatic hydrolysis were optimized in laboratory conditions. A degradation rate of 66.9% was obtained under optimum acid hydrolysis conditions: 0.6 mol/L hydrochloric acid, 3% substrate concentration, and 1 h reaction time. A degradation rate of 41.4% was obtained under optimum enzyme hydrolysis conditions: 4.0 mL cellulose solution (10 mg/mL), 0.3 mL substrate solution (20 mg/mL), 0.7 mL citric acid buffer solution (pH 5), and 7.3 h reaction time. Using the stimulation effect for strain J-4 intestinal probiotic proliferation, the biological activity of oligosaccharides was determined. The results showed that the oligosaccharides from enzyme hydrolysis encouraged intestinal probiotic proliferation.