Details

Autor(en) / Beteiligte

• Hu, Teng-Gen
• Zou, Yu-Xiao
• Li, Er-Na
• Liao, Sen-Tai
• Wu, Hong
• Wen, Peng

Titel

Effects of enzymatic hydrolysis on the structural, rheological, and functional properties of mulberry leaf polysaccharide

Ist Teil von

• Food chemistry, 2021-09, Vol.355, p.129608-129608, Article 129608

Ort / Verlag

England: Elsevier Ltd

Erscheinungsjahr

2021

Quelle

Access via ScienceDirect (Elsevier)

Beschreibungen/Notizen

• •Oligosaccharides were first prepared enzymatically from mulberry leaf polysaccharide (MLP).•The carbonyl, carboxyl and hydroxyl groups of MLP increased after degradation.•The thixotropic and structure recovery capacities of MLP increased after hydrolysis.•The anti-oxidant and prebiotic activities of MLP were improved after degradation.•Probiotics incubated in MLP after hydrolysis produced more short chain fatty acids. Effects of enzymatic hydrolysis on the structural, rheological, and functional properties of mulberry leaf polysaccharide (MLP) were characterized in this study. The enzymatic hydrolysis of MLP raised the carbonyl, carboxyl, and hydroxyl groups from 7.21 ± 0.86 to 10.08 ± 0.28 CO/100 Glu, 9.40 ± 0.13 to 17.55 ± 0.34 COOH/100 Glu, and 5.71 ± 0.33 to 8.14 ± 0.24 OH/100 Glu, respectively. Meanwhile, an increase in thixotropic performance and structure-recovery capacities were observed in hydrolyzed MLP, while the molecular weight, surface tension, apparent viscosity, and thermal stability were decreased. An improved antioxidant activity of MLP was also achieved after the enzymatic degradation. Moreover, the hydrolyzed MLP showed greater ability to promote the growths of Bifidobacterium bifidum, Bifidobacterium adolescentis, Lactobacillus rhamnosus, and Lactobacillus acidophilus and the production of acetic acid, butyric acid, and lactic acid. The results demonstrate that enzymatic modification is a useful approach for polysaccharide processing.