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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]

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Copyright of Journal of Shaanxi University of Science & Technology is the property of Journal of Shaanxi University of Science & Technology Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)