2. Academic Validation
  3. Chemical structure, chain conformation and rheological properties of pectic polysaccharides from soy hulls

Chemical structure, chain conformation and rheological properties of pectic polysaccharides from soy hulls

  • Int J Biol Macromol. 2020 Apr 1:148:41-48. doi: 10.1016/j.ijbiomac.2020.01.047.
Lina Yang 1,  Hongyun Zhang 2,  Yafan Zhao 1,  Jinghang Huang 1,  Danshi Zhu 1,  Shengnan Wang 1,  Lijie Zhu 1,  Lei Chen 3,  Xueming Xu 4,  He Liu 5
Affiliations

Affiliations

  • 1 College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China.
  • 2 College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China; School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
  • 3 Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu Province 214122, China.
  • 4 School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China.
  • 5 College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China. Electronic address: liuhe2069@163.com.
PMID: 31917981 DOI: 10.1016/j.ijbiomac.2020.01.047
Abstract

We obtained a new acidic soy hull polysaccharide (SHP-1) with a molecular weight (Mw) of 4.81 × 105 g/mol through ammonium oxalate and microwave assisted extraction. SHP-1 was mainly composed of galacturonic acid, galactose, rhamnose and arabinose (molar ratio = 46.59%:17.95%:14.77%:13.97%) with small amounts of fucose, glucose, mannose and xylose. The chemical structure was presumed to be of pectin-I type, consisting of 2/3 HGA and 1/3 RG-I. Furthermore, the rheological information and the chain morphology of SHP-1 were different in five solvents. Surfactant, salt and alkali solutions enhanced the solubility and flexibility of the polysaccharide, but the polysaccharide showed decreased fluidity under acidic conditions. The addition of ions and alkali increased the consistency coefficient of the solution, but the effect was far less than that of the cross-linking morphology. The structural and morphological information of purified SHP should aid in further study of its structure-function relationships and applications.

Keywords

Chemical structure; Morphology; Rheology.

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