1. Characterisation of the mucilage polysaccharides from Dioscorea opposita Thunb. with enzymatic hydrolysis
- Author
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Xiuhua Liu, Fanyi Ma, Weixia Qing, Mingjing Li, Carina Tikkanen-Kaukanen, Alan E. Bell, Dengke Wang, Yun Zhang, Ruralia Institute, Mikkeli, and Helsinki Institute of Sustainability Science (HELSUS)
- Subjects
Mucilage ,medicine.medical_treatment ,Chinese yam ,Mannose ,02 engineering and technology ,Polysaccharide ,Analytical Chemistry ,Plant Mucilage ,Hydrolysis ,chemistry.chemical_compound ,0404 agricultural biotechnology ,Polysaccharides ,Enzymatic hydrolysis ,medicine ,Dual enzyme hydrolysis ,ASPLENIUM-AUSTRALASICUM ,MODE ,Trichloroacetic acid ,Plant Proteins ,chemistry.chemical_classification ,Protease ,Chromatography ,STARCHES ,Dioscorea ,Viscosity ,04 agricultural and veterinary sciences ,General Medicine ,CHINESE MEDICINE TCM ,021001 nanoscience & nanotechnology ,040401 food science ,Enzymes ,Molecular Weight ,CHEMICAL-COMPONENTS ,FRONDS ,Glucose ,HOMOGALACTURONAN ,chemistry ,416 Food Science ,YAM ,0210 nano-technology ,Food Science - Abstract
The mucilage polysaccharides from Dioscorea opposita (DOMP) were extracted and treated with a single/dual enzymatic hydrolysis. The characterisation and viscosity were subsequently investigated in this study. DOMP obtained 62.52% mannose and 23.45% glucose. After single protease and trichloroacetic acid (TCA) treatments, the mannose content was significantly reduced to 3.96%, and glucose increased from 23.45% to 45.10%. Dual enzymatic hydrolysis also decreased the mannose and glucose contents to approximately 18%-35% and 7%-19%, respectively. The results suggest that enzymatic degradation could effectively remove the protein from DOMP accompanied by certain polysaccharides, especially mannose. The molecular weight, surface morphology, viscosity and particle sizes were measured. Enzymatic hydrolysis reduced molecular weight, decreased the viscosity, and increased the particle sizes, which indicates that the characterisations of DOMP samples were altered as structures changed. This study was a basic investigation into characterisation of DOMP to contribute to the processing of food by-products.
- Published
- 2018