Effects of drying methods on the physicochemical characteristics and bioactivities of polyphenolic-protein-polysaccharide conjugates from Hovenia dulcis.

Autor: Liu W; Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, Sichuan, China., Li F; Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, Sichuan, China., Wang P; Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, Sichuan, China., Liu X; Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, Sichuan, China., He JJ; Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, Sichuan, China., Xian ML; Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, Sichuan, China., Zhao L; Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, Sichuan, China., Qin W; Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, Sichuan, China., Gan RY; Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu 610213, China. Electronic address: ganrenyou@caas.cn., Wu DT; Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, Sichuan, China. Electronic address: DT_Wu@sicau.edu.cn.
Jazyk: angličtina
Zdroj: International journal of biological macromolecules [Int J Biol Macromol] 2020 Apr 01; Vol. 148, pp. 1211-1221. Date of Electronic Publication: 2019 Nov 20.
DOI: 10.1016/j.ijbiomac.2019.10.211
Abstrakt: Four drying methods, including freeze drying, hot air drying, vacuum drying, microwave drying at 400, 600, and 800 W, were applied to dry the peduncles of Hovenia dulcis. Then the effects of different drying methods on physicochemical characteristics and bioactivities of polyphenolic-protein-polysaccharides conjugates extracted from H. dulcis (PPPs) were investigated and compared. Results showed that different drying methods affected the physicochemical characteristics and bioactivities of PPPs. Noticeable variations in extraction yields, contents of total proteins, contents of total polyphenolics, contents of total flavonoids, contents of uronic acids, molecular weights, apparent viscosities, molar ratios of constituent monosaccharides, ratios of constituent amino acids, and degrees of esterification were observed in PPPs obtained by different drying methods. Besides, a total of 13 phenolic compounds in PPPs were identified by UPLC-ESI-QTOF-MS. In addition, PPPs, especially PPP-M6 and PPP-V dried by microwave drying at 600 W and vacuum drying, respectively, exhibited remarkable antioxidant activities, antiglycation activities, and inhibitory activities on α-amylase and α-glucosidase. Results suggested that the microwave drying and vacuum drying techniques could be appropriate drying methods before extraction of PPPs with high bioactivities for applications in the functional food and medicine industries.
(Copyright © 2019 Elsevier B.V. All rights reserved.)
Databáze: MEDLINE
Externí odkaz: