Preparation of Oligosaccharides by Degradation of Polysaccharides from Chinese Jujube and Its Biological Activity

International Journal of Polymer Science - Tập 2018 - Trang 1-8 - 2018
Yan Xu1,2, Weiwei Wang1, Mengjun Liu1, Zhihui Zhao1,2
1Chinese Jujube Research Center, Hebei Agricultural University, Baoding, China
2Xinjiang Production & Construction Corps Key Laboratory of Protection and Utilization of Biological Resources in Tarim Basin, Alar, China

Tóm tắt

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.

Từ khóa


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Thông tin xuất bản

International Journal of Polymer Science

Tập 2018

1-8

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