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Physicochemical and functional properties of Lycium ruthenicum pectin by different extraction methods
Three different extraction methods were used to extract high-temperature water-extracted pectin (HWp), high-temperature acid-extracted pectin (HAp), and high-temperature alkali-extracted pectin (HALp) from Lycium ruthenicum. The physicochemical properties, structure, and functional properties of thr...
Autores principales: | , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Frontiers Media S.A.
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9395692/ https://www.ncbi.nlm.nih.gov/pubmed/36017218 http://dx.doi.org/10.3389/fnut.2022.946606 |
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author | Wu, Ziyang Qin, Dan Li, Hehe Guo, Dongqi Cheng, Huan Sun, Jinyuan Huang, Mingquan Ye, Xingqian Sun, Baoguo |
author_facet | Wu, Ziyang Qin, Dan Li, Hehe Guo, Dongqi Cheng, Huan Sun, Jinyuan Huang, Mingquan Ye, Xingqian Sun, Baoguo |
author_sort | Wu, Ziyang |
collection | PubMed |
description | Three different extraction methods were used to extract high-temperature water-extracted pectin (HWp), high-temperature acid-extracted pectin (HAp), and high-temperature alkali-extracted pectin (HALp) from Lycium ruthenicum. The physicochemical properties, structure, and functional properties of three different pectins were studied. The results showed that HWp and HALp can extract rhamnogalacturonan-I (RG-I) from L. ruthenicum better. Through structural feature analysis, HWp and HALp have a branched structure, and HWp has a higher degree of esterification than HAp and HALp. Zeta potential results show that HWp solution is more stable. The thermal analysis results show that the thermal stability is HALp > HAp > HWp. HWp has the highest viscosity. The inhibitory activity results showed that HWp, HAp, and HALp have a certain inhibitory effect on α-glucosidase activity. This study shows the effects of different extraction methods on the properties of L. ruthenicum pectin and aims to provide a theoretical basis for the pharmaceutical and food industries to choose more suitable pectin extraction methods. |
format | Online Article Text |
id | pubmed-9395692 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | Frontiers Media S.A. |
record_format | MEDLINE/PubMed |
spelling | pubmed-93956922022-08-24 Physicochemical and functional properties of Lycium ruthenicum pectin by different extraction methods Wu, Ziyang Qin, Dan Li, Hehe Guo, Dongqi Cheng, Huan Sun, Jinyuan Huang, Mingquan Ye, Xingqian Sun, Baoguo Front Nutr Nutrition Three different extraction methods were used to extract high-temperature water-extracted pectin (HWp), high-temperature acid-extracted pectin (HAp), and high-temperature alkali-extracted pectin (HALp) from Lycium ruthenicum. The physicochemical properties, structure, and functional properties of three different pectins were studied. The results showed that HWp and HALp can extract rhamnogalacturonan-I (RG-I) from L. ruthenicum better. Through structural feature analysis, HWp and HALp have a branched structure, and HWp has a higher degree of esterification than HAp and HALp. Zeta potential results show that HWp solution is more stable. The thermal analysis results show that the thermal stability is HALp > HAp > HWp. HWp has the highest viscosity. The inhibitory activity results showed that HWp, HAp, and HALp have a certain inhibitory effect on α-glucosidase activity. This study shows the effects of different extraction methods on the properties of L. ruthenicum pectin and aims to provide a theoretical basis for the pharmaceutical and food industries to choose more suitable pectin extraction methods. Frontiers Media S.A. 2022-08-09 /pmc/articles/PMC9395692/ /pubmed/36017218 http://dx.doi.org/10.3389/fnut.2022.946606 Text en Copyright © 2022 Wu, Qin, Li, Guo, Cheng, Sun, Huang, Ye and Sun. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms. |
spellingShingle | Nutrition Wu, Ziyang Qin, Dan Li, Hehe Guo, Dongqi Cheng, Huan Sun, Jinyuan Huang, Mingquan Ye, Xingqian Sun, Baoguo Physicochemical and functional properties of Lycium ruthenicum pectin by different extraction methods |
title | Physicochemical and functional properties of Lycium ruthenicum pectin by different extraction methods |
title_full | Physicochemical and functional properties of Lycium ruthenicum pectin by different extraction methods |
title_fullStr | Physicochemical and functional properties of Lycium ruthenicum pectin by different extraction methods |
title_full_unstemmed | Physicochemical and functional properties of Lycium ruthenicum pectin by different extraction methods |
title_short | Physicochemical and functional properties of Lycium ruthenicum pectin by different extraction methods |
title_sort | physicochemical and functional properties of lycium ruthenicum pectin by different extraction methods |
topic | Nutrition |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9395692/ https://www.ncbi.nlm.nih.gov/pubmed/36017218 http://dx.doi.org/10.3389/fnut.2022.946606 |
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