不同提取方法对玛咖根多糖理化性质及生物活性的影响

IF 2.1 4区农林科学

Cyta-Journal of Food Pub Date : 2023-10-11 DOI:10.1080/19476337.2023.2252879

Eun Jeong Kim, Kyung Young Yoon

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引用次数: 0

摘要

玛咖富含生物活性化合物，作为功能性食品材料具有相当大的商业应用潜力。本研究通过热水提取、酶助提取、超声辅助提取(UAE)和基于深度共晶溶剂(DES)的UAE法制备了玛卡根多糖(MRPs)，并对其理化性质和生物活性进行了比较。用des基UAE制备的MRP (MRP- du)产率最高(30.85%)，持油量最高(5.21 g/g)，乳化量最高(50.58%)，乳化稳定性最高(48.14%)。此外，MRP-DU对葡萄糖和胆汁酸表现出最高的抗糖尿病和延缓吸收作用。这些结果表明，以des为基础制备的MRP作为功能性食品材料具有很高的应用潜力，也可以作为降糖和降胆固醇的药物。

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Effects of different extraction methods on the physicochemical properties and biological activities of polysaccharides from maca roots

Maca is rich in bioactive compounds and has considerable potential for commercial application as a functional food material. In this study, maca root polysaccharides (MRPs) were prepared via hot water extraction, enzyme-assisted extraction, ultrasound-assisted extraction (UAE), and deep eutectic solvent (DES)-based UAE, and their physicochemical properties and biological activities were compared. The MRP obtained using DES-based UAE (MRP-DU) exhibited the highest yield (30.85%), oil-holding capacity (5.21 g/g), emulsifying capacity (50.58%), and emulsion stability (48.14%). Additionally, MRP-DU exhibited the highest antidiabetic and absorption-retarding effects on glucose and bile acid. These results suggest that MRP obtained using DES-based UAE have high application potential as functional food materials and could also serve as antidiabetic and cholesterol-lowering agents.

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来源期刊

Cyta-Journal of Food FOOD SCIENCE & TECHNOLOGY-

CiteScore

4.40

自引率

0.00%

发文量

期刊介绍： CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.