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Article

Extraction, Purification and Primary Characterization of Polysaccharides from Defatted Peanut (Arachis hypogaea) Cakes

1
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
2
Beijing Research Center for Agricultural Standards and Testing, Beijing Academy of Agriculture and Forestry Sciences, Risk Assessment Lab for Agro-Products (Beijing)/Ministry of Agriculture, Beijing 100097, China
*
Author to whom correspondence should be addressed.
Academic Editor: Quan-Bin Han
Molecules 2016, 21(6), 716; https://doi.org/10.3390/molecules21060716
Received: 20 April 2016 / Revised: 21 May 2016 / Accepted: 24 May 2016 / Published: 1 June 2016
(This article belongs to the Special Issue Natural Polysaccharides)
The hot-water extraction, purification and characterization of polysaccharides from defatted peanut cake (PPC) were investigated in this study. A Box-Behnken factorial design (BBD) was used to investigate the effects of three independent variables, namely extraction temperature (X1), extraction time (X2) and ratio of water to raw material (X3). The optimum conditions were 85 °C, 3 h and 20:1 (mL/g) respectively. Regression analysis was done to reveal the experimental results which include 34.97% extraction rate while the value verified under these conditions was 34.49%. The crude PPC was sequentially further purified by Sephadex G-100 chromatography, and one purified fraction was obtained. The PPC purified fraction was characterized by FT-IR, HPAEC; SEC-MALLS. The average molecular weight of the PPC purified fraction was 2.383 × 105 Da. The polysaccharide was mainly composed of glucose, galactose, arabinose and xylose. The PPC have the typical absorption of polysaccharide. View Full-Text
Keywords: defatted peanut cake; polysaccharide; response surface methodology; purification and characterization defatted peanut cake; polysaccharide; response surface methodology; purification and characterization
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MDPI and ACS Style

Liu, H.; Jiang, N.; Liu, L.; Sheng, X.; Shi, A.; Hu, H.; Yang, Y.; Wang, Q. Extraction, Purification and Primary Characterization of Polysaccharides from Defatted Peanut (Arachis hypogaea) Cakes. Molecules 2016, 21, 716. https://doi.org/10.3390/molecules21060716

AMA Style

Liu H, Jiang N, Liu L, Sheng X, Shi A, Hu H, Yang Y, Wang Q. Extraction, Purification and Primary Characterization of Polysaccharides from Defatted Peanut (Arachis hypogaea) Cakes. Molecules. 2016; 21(6):716. https://doi.org/10.3390/molecules21060716

Chicago/Turabian Style

Liu, Hongzhi, Nan Jiang, Li Liu, Xiaojing Sheng, Aimin Shi, Hui Hu, Ying Yang, and Qiang Wang. 2016. "Extraction, Purification and Primary Characterization of Polysaccharides from Defatted Peanut (Arachis hypogaea) Cakes" Molecules 21, no. 6: 716. https://doi.org/10.3390/molecules21060716

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