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Polysaccharide is one of the effective components of apple pomace. The effects of enzymatic extraction on the structure and antioxidant activity of polysaccharide were studied in this paper. The structures of enzymatic polysaccharides from enzymatic apple pomace (PEAP) and non enzymatic polysaccharides from apple pomace (PAP) were compared, and their antioxidant activities in vitro were evaluated. Fourier infrared spectroscopy and monosaccharide analysis showed that PAP and PEAP were acidic heteropolysaccharides, mainly composed of arabinose, rhamnose, galactose, glucose, xylose and galacturonic acid with different molar ratios; The molecular weight of PAP is greater than that of PEAP.AFM analysis showed that PEAP had more branched chains than PAP. Compared with PAP,PEAP has stronger antioxidant activity, which can be attributed to the differences in uronic acid content, molecular weight and branching structure between PAP and PEAP. This study provides theoretical data for the application of apple pomace and its polysaccharide. [ABSTRACT FROM AUTHOR]

Lycium barbarum residue polysaccharide was used as a raw material and modified by acetylation to explore a new way of high-value utilization of Lycium barbarum residue polysaccharide. The substitution degree of acetyl was taken as the evaluation index, and the factors such as reaction time, acetic anhydride addition amount and reaction temperature were optimized through single factor and orthogonal experiments. The Lycium barbarum residue polysaccharide before and after modification was characterized. The results showed that when addition amount of Lycium barbarum residue polysaccharide was 0.1g, the optimal preparation process of acetylated polysaccharide was as follows: reaction time of 4 hacetic anhydride addition amount of 15mL and reaction temperature of 60'C. Under these conditions, the acetyl substitution degree was 0.454. Scanning electron microscopy results revealed that the surface of the modified polysaccharide became rough, uneven, and obviously wrinkled. The result of infrared spectroscopy showed that the vibrational absorption peak of C=0 in the ester group appeared after modification, indicating that the polysaccharide was successfully modified by acetylation. [ABSTRACT FROM AUTHOR]