Physicochemical properties and functional bioactivities of different bonding state polysaccharides extracted from tomato fruit.
Antioxidant activity
Bonding state
Hypolipidemic activity
Rheological property
Sugar composition
Tomato polysaccharide
Journal
Carbohydrate polymers
ISSN: 1879-1344
Titre abrégé: Carbohydr Polym
Pays: England
ID NLM: 8307156
Informations de publication
Date de publication:
01 Sep 2019
01 Sep 2019
Historique:
received:
08
03
2019
revised:
22
04
2019
accepted:
06
05
2019
entrez:
2
6
2019
pubmed:
4
6
2019
medline:
1
10
2019
Statut:
ppublish
Résumé
Water-soluble fraction (WSF), CDTA-soluble fraction (CSF), sodium carbonate-soluble fraction (SSF), loosely-bonding KOH-soluble fractions (LKF) and tightly-bonding KOH-soluble fractions (TKF) were sequentially extracted from tomato cell wall polysaccharides. Physicochemical properties and functional bioactivities of these different bonding state tomato fruit polysaccharides (DBTP) were investigated. WSF, CSF and SSF were identified as pectic polysaccharides, while LKF and TKF were identified as hemicellulose. WSF, possessing plenty of galacturonic acids, was considered as an aggregative of linear homogalacturonan with extremely high molecular weight. CSF and SSF, rich in neutral sugars side chains, contained abundant rhamnogalacturonan regions. These polysaccharides exhibited distinct surface morphology and special FTIR spectrums. Thermal analysis manifested that LKF and TKF exhibited higher thermal stability. WSF and SSF showed higher apparent viscosity and elasticity. Assays for functional bioactivities suggested that CSF and SSF displayed stronger antioxidant activities, while CSF, SSF and TKF exhibited higher hypolipidemic activities.
Identifiants
pubmed: 31151515
pii: S0144-8617(19)30525-9
doi: 10.1016/j.carbpol.2019.05.020
pii:
doi:
Substances chimiques
Antioxidants
0
Hypolipidemic Agents
0
Polysaccharides
0
hemicellulose
8024-50-8
Pectins
89NA02M4RX
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
181-190Informations de copyright
Copyright © 2019 Elsevier Ltd. All rights reserved.