School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; Xuancheng Campus, Hefei University of Technology, Xuancheng 242000, People's Republic of China.
Xuancheng Campus, Hefei University of Technology, Xuancheng 242000, People's Republic of China.
Int J Biol Macromol. 2017 Dec;105(Pt 1):1192-1201. doi: 10.1016/j.ijbiomac.2017.07.164. Epub 2017 Jul 27.
Onion polysaccharides (ACLP) were sequentially extracted with four different solvents (hot buffer, chelating agent, dilute alkaline and concentrated alkaline) and obtained four fractions, named as HBSS, CHSS, DASS and CASS, respectively. The present studies characterized the ACLP concerning its physicochemical and functional properties. Monosaccharides analysis revealed that mannose (81.68%) was the dominant sugar in HBSS and galactose (67.59%) was the most in CASS. Similarly, CHSS and DASS possessed mannose and galactose as major sugar, which were 25.80% and 31.37%, 20.33% and 33.96%, respectively. The obtained molecular weight of ACLPs were 7.702×10 (HBSS), 4.690×10 (CHSS), 4.943×10 (DASS) and 1.390×10kDa (CASS). CASS resulted in the strongest solubility, fat-binding capacity, foam capacity and foam stability whereas, HBSS showed the highest thermal stability. DASS showed the best hygroscopicity and the best moisture retention was obtained by CHSS. Subsequently, the emulsifying activity and emulsifying stability were the highest for HBSS and the longest for of CASS, respectively. The rheological properties of CHSS exhibited the largest viscosity. Our results indicated that all factions could be considered as functional polysaccharides according to their respective characteristics, which have vast potential in food production.
洋葱多糖（ACLP）依次用四种不同的溶剂（热缓冲液、螯合剂、稀碱性和浓碱性）进行提取，得到四种级分，分别命名为 HBSS、CHSS、DASS 和 CASS。本研究对 ACLP 的理化性质和功能特性进行了表征。单糖分析表明，HBSS 中的优势糖为甘露糖（81.68%），CASS 中的优势糖为半乳糖（67.59%）。同样，CHSS 和 DASS 也以甘露糖和半乳糖为主要糖，其含量分别为 25.80%和 31.37%、20.33%和 33.96%。ACLPs 的分子量分别为 7.702×10（HBSS）、4.690×10（CHSS）、4.943×10（DASS）和 1.390×10kDa（CASS）。CASS 的溶解度、脂肪结合能力、泡沫能力和泡沫稳定性最强，而 HBSS 的热稳定性最高。DASS 的吸湿性最好，CHSS 的保湿性最好。随后，HBSS 的乳化活性和乳化稳定性最高，CASS 的乳化稳定性最长。CHSS 的流变性能表现出最大的粘度。根据各自的特性，所有级分都可以被认为是功能性多糖，在食品生产中具有广阔的应用潜力。
