College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China.
College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China.
Int J Biol Macromol. 2021 Dec 1;192:1075-1083. doi: 10.1016/j.ijbiomac.2021.10.077. Epub 2021 Oct 19.
The objective of the present investigation was to extract pectic polysaccharides from sesame seed hull and to determine their physicochemical and functional characteristics. The pectic polysaccharides in the seed hull were extracted with HCl and then collected at three ethanol concentrations of 30% (SSP30), 50% (SSP50), and 90% (SSP90). We found that SSP30 represented 75.6% of the total polysaccharides, and that it contained 76.39% galacturonic acid, with many HG domains and few short side chains in the RG-I domains. SSP30 exhibited the strongest hydroxyl radical scavenging activity among the three fractions, and was better able to stabilize the emulsions. Higher Mw pectic polysaccharides were firstly precipitated at lower ethanol concentrations, and the Mw of the precipitated pectic polysaccharides decreased with increasing ethanol concentration. These results provide important information on the structure and functional characteristics of sesame hull polysaccharides. This information can contribute to the future development of sesame hull polysaccharides for industrial purposes.
本研究旨在从芝麻壳中提取果胶多糖，并测定其理化和功能特性。采用 HCl 从芝麻壳中提取果胶多糖，然后分别在 30%（SSP30）、50%（SSP50）和 90%（SSP90）乙醇浓度下收集。结果表明，SSP30 占总多糖的 75.6%，其半乳糖醛酸含量为 76.39%，在 RG-I 区具有较多的 HG 结构域和较少的短侧链。SSP30 在三种组分中表现出最强的羟基自由基清除活性，并且能够更好地稳定乳液。较高 Mw 的果胶多糖首先在较低乙醇浓度下沉淀，随着乙醇浓度的增加，沉淀的果胶多糖的 Mw 降低。这些结果为芝麻壳多糖的结构和功能特性提供了重要信息。这些信息有助于未来开发芝麻壳多糖用于工业用途。
