College of Food Science & Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
College of Biology and Pharmaceutical Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
Carbohydr Polym. 2020 Apr 15;234:115896. doi: 10.1016/j.carbpol.2020.115896. Epub 2020 Jan 26.
The preparation mainly composed of extraction, pre-purification and dehydration is essential for the research and development of natural polysaccharides. The methods or conditions used in the three procedures had significant effects on the composition, structure and function of the polysaccharides obtained. Temperature, pH, enzyme, ultrasound and microwave were the important factors associated with their physicochemical changes. Molecular degradation and intermolecular interaction were two of the main mechanisms responsible for the changes. The degradations of polysaccharides responding to hydrothermal and ultrasonic conditions could be partly descripted by multiple linear regression model, implying the possibility for the prediction and control of polysaccharide degradation. Moreover, the interactions between polysaccharide and other compounds, forming complexes natively or conditionally, could be selectively triggered or eliminated to obtain polysaccharides under certain functions. This work shows new insights into the preparation of polysaccharides, which could benefit the efficient utilization of their natural and modified properties.
该制备主要由提取、预纯化和脱水组成，对于天然多糖的研究和开发至关重要。这三个过程中使用的方法或条件对所获得的多糖的组成、结构和功能有显著影响。温度、pH 值、酶、超声和微波是与其理化变化相关的重要因素。分子降解和分子间相互作用是导致这些变化的两个主要机制。多糖对湿热和超声条件的响应降解可以部分用多元线性回归模型来描述，这意味着多糖降解的预测和控制具有一定的可能性。此外，多糖与其他化合物之间的相互作用，无论是天然形成还是条件形成复合物，都可以选择性地触发或消除，以获得具有特定功能的多糖。这项工作为多糖的制备提供了新的见解，有助于高效利用其天然和改性特性。
