当前位置:首页>都市农业研究所>论文专利

都市农业研究所

 论文专利

He Jing-Liu, Guo Huan, Wei Si-Yu, Zhou Jia, Xiang Pan-Ying, Liu Lu, Zhao Li, Qin Wen, Gan Ren-You, Wu Ding-Tao. Effects of different extraction methods on the structural properties and bioactivities of polysaccharides extracted from Qingke (Tibetan hulless barley).

来源:JOURNAL OF CEREAL SCIENCE 发布时间:2020-05-02 作者:甘人友(通讯作者) 点击数:

标题: Effects of different extraction methods on the structural properties and bioactivities of polysaccharides extracted from Qingke (Tibetan hulless barley)
作者: He, JL (He, Jing-Liu); Guo, H (Guo, Huan); Wei, SY (Wei, Si-Yu); Zhou, J (Zhou, Jia); Xiang, PY (Xiang, Pan-Ying); Liu, L (Liu, Lu); Zhao, L (Zhao, Li); Qin, W (Qin, Wen); Gan, RY (Gan, Ren-You); Wu, DT (Wu, Ding-Tao)
来源出版物: JOURNAL OF CEREAL SCIENCE  卷: 92  文献号: 102906  DOI: 10.1016/j.jcs.2020.102906  出版年: MAR 2020  
影响因子 (2018 年):  2.452
引用的参考文献数: 30
摘要: In this study, four extraction methods, including ultrasonic assisted extraction (UAE), hot water extraction (HWE), microwave assisted extraction (MAE), and pressurized water extraction (PWE), were used to extract Qingke polysaccharides (THBs), and their physicochemical structures, in vitro antioxidant activities, and in vitro hypolipidemic activities were investigated and compared. Results demonstrated that the yields, the chemical compositions, the apparent viscosities, the molecular weights, and the molar ratios of constituent monosaccharides of THBs varied by different extraction methods. THB-P extracted by PWE possessed the highest molecular weight and apparent viscosity among all tested THBs. In addition, all THBs extracted by different methods exerted obvious in vitro antioxidant activities, in vitro binding capacities, and inhibitory effects on the pancreatic lipase. Indeed, both antioxidant activities and hypolipidemic activities of THB-P were higher than that of THB-H, THB-U, and THB-M obtained by HWE, UAE, and MAE, respectively, which might be due to the high molecular weight and apparent viscosity of THB-P. The findings indicated that the pressurized water extraction could be a convenient method for the extraction of polysaccharides from Qingke with high biological activities for applications in the functional food fields.
入藏号: WOS:000521110700001
语言: English
文献类型: Article
作者关键词: Qingke polysaccharides; Extraction methods; Structural properties; Antioxidant activity; Hypolipidemic activity
KeyWords Plus: BETA-GLUCAN; ANTIOXIDANT CAPACITIES; RHEOLOGICAL PROPERTIES; OAT; OPTIMIZATION; MICE
地址: [He, Jing-Liu] Yaan Polytech Coll, Dept Pharm & Lab Sci, Yaan 625000, Sichuan, Peoples R China.
[He, Jing-Liu; Guo, Huan; Wei, Si-Yu; Zhou, Jia; Xiang, Pan-Ying; Liu, Lu; Zhao, Li; Qin, Wen; Wu, Ding-Tao] Sichuan Agr Univ, Coll Food Sci, Inst Food Proc & Safety, Yaan 625014, Sichuan, Peoples R China.
[Gan, Ren-You] Chinese Acad Agr Sci, Inst Urban Agr, Chengdu 610213, Peoples R China.
通讯作者地址: Wu, DT (通讯作者),Sichuan Agr Univ, Coll Food Sci, Inst Food Proc & Safety, Yaan 625014, Sichuan, Peoples R China.
Gan, RY (通讯作者),Chinese Acad Agr Sci, Inst Urban Agr, Chengdu 610213, Peoples R China.
电子邮件地址: ganrenyou@caas.cn; dt_wu@sicau.edu.cn
作者识别号:
作者 Web of Science ResearcherID ORCID 号
Gan, Ren-You    0000-0002-4162-1511 
出版商: ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD
出版商地址: 24-28 OVAL RD, LONDON NW1 7DX, ENGLAND
Web of Science 类别: Food Science & Technology
研究方向: Food Science & Technology
IDS 号: KW4BP
ISSN: 0733-5210
eISSN: 1095-9963
29 字符的来源出版物名称缩写: J CEREAL SCI
ISO 来源出版物缩写: J. Cereal Sci.
来源出版物页码计数: 7
基金资助致谢:
基金资助机构 授权号
Scientific Research Foundation of Sichuan Agricultural University 
03120321 
Scientific Research Fund Project of Department of Science and Technology of Sichuan Province 
2018JY0149 
National Natural Science Foundation of China 
31901690 
Technology Innovation Program of Chinese Academy of Agricultural Sciences   

This work was supported by the Scientific Research Foundation of Sichuan Agricultural University (grant number 03120321), the Scientific Research Fund Project of Department of Science and Technology of Sichuan Province (grant number 2018JY0149), the National Natural Science Foundation of China (grant number 31901690), and the Technology Innovation Program of Chinese Academy of Agricultural Sciences (grant number ASTIP).

  • PDF Download