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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]

Apple pomace was modified by compound enzyme method to increase the content of water-soluble dietary fiber. The optimum process conditions were optimized by response surface test: Solid-liquid ratio 1∶20,compound enzyme (cellulase 20 U/g; pectinase 80 U/g),time 5.5 h, pH 5.1 and temperature 44 ℃.Under this process condition, the soluble dietary fibers content was 16.84%.Scanning electron microscope results showed that the microstructure of modified apple pomace v changed greatly with larger specific surface area and porosity, exposed more hydrophilic and lipophilic groups, making the apple pomace have better physical properties. The water holding capacity, oil holding capacity and expansion capacity of apple pomace have been significantly improved by (p<0.01),114.74%,104.55% and 137.10% respectively. This study provided certain theoretical and data support for the high value-added processing and application of apple pomace. [ABSTRACT FROM AUTHOR]