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Food Chem. 2018 Apr 15;245:13-21. doi: 10.1016/j.foodchem.2017.10.080. Epub 2017 Oct 16.

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

Author information

1
College of Chemistry and Chemical Engineering, Key Laboratory of Natural Medicine and Immune-Engineering of Henan Province, Key Laboratory for Special Functional Materials of Ministry of Education, Pharmaceutical College, Henan University, Kaifeng 475004, China.
2
Zhengzhou Quality and Technical Supervision and Test Center, Zhengzhou 450006, China.
3
Ruralia Institute, University of Helsinki, Lönnrotinkatu 7, 50100 Mikkeli, Finland.
4
College of Chemistry and Chemical Engineering, Key Laboratory of Natural Medicine and Immune-Engineering of Henan Province, Key Laboratory for Special Functional Materials of Ministry of Education, Pharmaceutical College, Henan University, Kaifeng 475004, China. Electronic address: ll514527@163.com.
5
Department of Food and Nutritional Science, University of Reading, Whitenights, Reading RG6 6AP, UK.

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.

KEYWORDS:

Chinese yam; Dual enzyme hydrolysis; Mucilage; Polysaccharides

PMID:
29287353
DOI:
10.1016/j.foodchem.2017.10.080
[Indexed for MEDLINE]

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