Purification, Structural Characterization, Antioxidant Activity, and In Vitro Digestibility of Peach Gum Polysaccharide Extracted Using an Enzymatic Method
Year: 2025
Type: article
Abstract: ABSTRACT Research on peach gum polysaccharides (PGP) has recently surged; nevertheless, its utilization remains circumscribed by its elevated molecular weight. This investigation employed xylanase to depolymerize PGP, assessing the antioxidant potential and in vitro digestibility of the resultant emulsion. The analysis disclosed that the average molecular weight of the enzyme‐extracted PGP (EPGP) stood at 1.3 × 10 6 Da. Characteristic absorption bands of EPGP were pinpointed through Fourier transform infrared spectroscopy. The monosaccharide composition of EPGP encompassed L‐rhamnose, D‐galactose, D‐mannose, D‐xylose, and L‐arabinose, with molar ratios of 0.4:0.7:6.6:30.8:61.5, correspondingly. Furthermore, EPGP exhibited superior antioxidant capabilities in contrast to water‐extracted PGP, elevating emulsification efficiency and free fatty acid liberation rates when juxtaposed with gelatin and Arabic gum. This exploration lays a foundational framework for the potential incorporation of PGP in food emulsions and pharmaceutical formulations.
Source: Food Science & Nutrition
DOI: 10.1002/fsn3.70545
Authors: Xiaohua Cheng, Shubo Chen, Yang Liu, Feng Yang, Jie Chen
Institutions: Zhejiang Business College, Zhejiang Gongshang University
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: hybrid
Estimated APC paid: $3,630
Award: G443362352
OpenAlex ID: W4411927800