Characterisation of the mucilage polysaccharides from Dioscorea opposita Thunb. with enzymatic hydrolysis

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http://hdl.handle.net/10138/308376

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Ma , F , Wang , D , Zhang , Y , Li , M , Qing , W , Tikkanen-Kaukanen , C , Liu , X & Bell , A E 2018 , ' Characterisation of the mucilage polysaccharides from Dioscorea opposita Thunb. with enzymatic hydrolysis ' , Food Chemistry , vol. 245 , pp. 13-21 . https://doi.org/10.1016/j.foodchem.2017.10.080

Title: Characterisation of the mucilage polysaccharides from Dioscorea opposita Thunb. with enzymatic hydrolysis
Author: Ma, Fanyi; Wang, Dengke; Zhang, Yun; Li, Mingjing; Qing, Weixia; Tikkanen-Kaukanen, Carina; Liu, Xiuhua; Bell, Alan E.
Contributor: University of Helsinki, Ruralia Institute, Mikkeli
Date: 2018-04-15
Language: eng
Number of pages: 9
Belongs to series: Food Chemistry
ISSN: 0308-8146
URI: http://hdl.handle.net/10138/308376
Abstract: The mucilage polysaccharides from Dioscorea opposita (DOMP) were extracted and treated with a single/dual enzymatic hydrolysis. The characterisation and viscosity were subsequently investigated in this study. DOMP obtained 62.52% mannose and 23.45% glucose. After single protease and trichloroacetic acid (TCA) treatments, the mannose content was significantly reduced to 3.96%, and glucose increased from 23.45% to 45.10%. Dual enzymatic hydrolysis also decreased the mannose and glucose contents to approximately 18%-35% and 7%-19%, respectively. The results suggest that enzymatic degradation could effectively remove the protein from DOMP accompanied by certain polysaccharides, especially mannose. The molecular weight, surface morphology, viscosity and particle sizes were measured. Enzymatic hydrolysis reduced molecular weight, decreased the viscosity, and increased the particle sizes, which indicates that the characterisations of DOMP samples were altered as structures changed. This study was a basic investigation into characterisation of DOMP to contribute to the processing of food by-products.
Subject: Chinese yam
Mucilage
Polysaccharides
Dual enzyme hydrolysis
CHINESE MEDICINE TCM
ASPLENIUM-AUSTRALASICUM
CHEMICAL-COMPONENTS
YAM
HOMOGALACTURONAN
STARCHES
FRONDS
MODE
416 Food Science
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