Structural diversity and physicochemical properties of polysaccharides isolated from pumpkin (Cucurbita moschata) by different methods. (January 2023)

• Record Type: Journal Article
• Authors: Jiao, Xu; Li, Fei; Zhao, Jing; Wei, Yunlu; Zhang, Luyao; Wang, Haojie; Yu, Wenjun; Li, Quanhong
• Is Part Of: Food research international. Volume 163(2023)
• Publication Date: 2023-01
• Subjects: Polysaccharides -- Extraction methods -- Structure -- Rheological properties -- Thermal stability -- Emulsifying properties; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2022.112157
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: Structurally diverse pumpkin polysaccharides are isolated by different methods. Mild acid extraction produces more branched rhamnogalacturonan-I than hot water way. Mild base extraction produces glucan-like polysaccharides with network structure. High molecular mass branched pectin has good thickening and emulsifying properties. Glucan-like polysaccharide has good thermostability and gel behavior. Abstract: Natural polysaccharides were isolated and purified from Cucurbita moschata by hot water extraction and mild acid-base sequential extraction. Chemical and instrumental studies revealed that hot water-extracted and mild acid-extracted polysaccharides with molecular masses of 48 kDa and 85 kDa were both pectic polysaccharides with homogalacturonan (HG) and rhamnogalacturonan-I (RG-I) domains, while mild acid-extracted polysaccharide was more dominated by branched RG-I with higher contents of galactose (10.59 %) and arabinose (8.08 %). Furthermore, mild acid-extracted polysaccharide exhibited better thickening and emulsifying properties, likely due to its larger molecular mass and higher branching degree. Mild base-extracted polysaccharide with a molecular mass of 18 kDa was a glucan-like polysaccharide. It showed the strongest thermostability and gel behavior among these pumpkin polysaccharides, likely attributed to its unique network structure stabilized by substantial intra/intermolecular hydrogen bonds. This study aimed to establish the structure–property relationships between these structurally diverse pumpkin polysaccharides from different extraction methods and provided theoretical foundations for their targeted application in foods.