State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Ministry of Agriculture Animal resources and Irrigation, Khartoum State, Khartoum, Sudan.
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Department of Food Science and Technology, Faculty of Agriculture, Sana'a University, Sana'a, Yemen.
Int J Biol Macromol. 2020 Jul 15;155:919-926. doi: 10.1016/j.ijbiomac.2019.11.050. Epub 2019 Nov 9.
In this study, the crude polysaccharide from argun palm (Medemia argun) fruit was extracted with hot water and deproteinized by four different methods. Its structure characterization, thermal property and antioxidant activity were investigated by FT-IR spectroscopy, Scanning electron microscope, Congo-red, I-KI, DPPH assay, ABTS assay, TGA and DSC analysis. It indicated that the NaCl method was the best method in deproteinization. The argun fruit polysaccharide linked by the β-glycosidic bonds. The molecular weight of polysaccharide deproteinized with NaCl was 4.46 × 10 Da. It showed that the polysaccharide from argun palm fruit consisted of fructose, arabinose, rhamnose, galactose, glucose, xylose, and galacturonic acid. The result of TGA and DSC assay indicated that argun fruit polysaccharide has a favorable thermal stability. It was proved that, the argun fruit polysaccharide possessed high antioxidant activity and would be a new natural antioxidant.
在这项研究中，使用热水从 Argun 棕榈（Medemia argun）果实中提取粗多糖，并使用四种不同的方法进行脱蛋白处理。通过傅里叶变换红外光谱、扫描电子显微镜、刚果红、I-KI、DPPH 测定法、ABTS 测定法、TGA 和 DSC 分析研究了其结构特征、热性能和抗氧化活性。结果表明，NaCl 法是脱蛋白的最佳方法。Argun 果实多糖通过β-糖苷键连接。用 NaCl 脱蛋白的多糖的分子量为 4.46×10 Da。结果表明，Argun 棕榈果实多糖由果糖、阿拉伯糖、鼠李糖、半乳糖、葡萄糖、木糖和半乳糖醛酸组成。TGA 和 DSC 分析结果表明，Argun 果实多糖具有良好的热稳定性。证明 Argun 果实多糖具有较高的抗氧化活性，将成为一种新的天然抗氧化剂。
