期刊
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
卷 165, 期 -, 页码 738-746出版社
ELSEVIER
DOI: 10.1016/j.ijbiomac.2020.09.093
关键词
Blackcurrant polysaccharide; Ultrasonic treatment; Degradation model; Rheological properties; Structure; Erythrocyte hemolysis
资金
- National Natural Science Foundation of China [31600276]
- Natural Science Foundation of Heilongjiang Province of China [C2018013]
- Student's Innovation Training Program of Heilongjiang Province of China [202010224032]
The polysaccharides from blackcurrant (Ribes nigrum L.) fruits were degraded by ultrasonic irradiation. Results showed that viscosity-average molecular weight decreased with increasing ultrasonic time or power. The degradation was fitted to the second-order kinetics model and midpoint chain scission model. Gas chromatographic analysis demonstrated that the native polysaccharide and three degraded polysaccharides were composed of the same monosaccharides but in different ratios. Fourier transform infrared and nuclear magnetic resonance spectroscopic analyses revealed the presence of alpha-, beta-pyranose rings and the same six sugar residues in the four blackcurrant polysaccharides. Compared to the native polysaccharide, three degraded polysaccharides displayed better rheological properties and stronger protective effects against erythrocyte hemolysis. Collectively, the results support the potential utility of blackcurrant polysaccharides as natural antioxidants. (C) 2020 Elsevier B.V. All rights reserved.
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