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Open AccessArticle

Optimization of Alkali Extraction and Properties of Polysaccharides from Ziziphus jujuba cv. Residue

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College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China
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College of Innovative and Experiment, Northwest A & F University, Yangling 712100, China
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Key Laboratory of Environment of Change and Resources Use in Beibu Gulf, Ministry of Education (Nanning Normal University), 175 Mingxiu East Road, Nanning, Guangxi 530001, China
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Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China
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Authors to whom correspondence should be addressed.
Molecules 2019, 24(12), 2221; https://doi.org/10.3390/molecules24122221
Received: 7 May 2019 / Revised: 11 June 2019 / Accepted: 12 June 2019 / Published: 14 June 2019
(This article belongs to the Section Macromolecular Chemistry)
Ziziphus jujuba cv. Muzao is a plant widely cultivated in the Yellow River Basin of China. It has nutritional and healthcare functions, in which polysaccharides are the main components of its bio-functions. In order to make effective use of Ziziphus jujuba cv. Muzao residue resources and explore new functional food ingredients, the polysaccharide (ZJRP) from Ziziphus jujuba cv. Muzao residues were extracted by sodium hydroxide, and the optimal extraction conditions of ZJRP were obtained by the response surface method. The basic composition and antioxidant effects of ZJRP were determined. The results showed that ZJRP has significant antioxidant activity, mainly reflected in the high DPPH radical scavenging rate, which may be related to their high content of galacturonic acid and the extraction method. In addition, the rheological and thermal properties of ZJRP were respectively determined by a rheometer and differential scanning calorimetry (DSC), indicating that they have shear thinning properties and good thermal stability. Results showed that the alkaline extraction method can be used as a potential technique for extracting ZJRP with high antioxidant activity, and ZJRP can be further explored as a functional food ingredient. View Full-Text
Keywords: Ziziphus jujuba cv. Muzao residue; lye extraction; polysaccharides; extraction optimization; physicochemical property Ziziphus jujuba cv. Muzao residue; lye extraction; polysaccharides; extraction optimization; physicochemical property
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MDPI and ACS Style

He, Z.; Zhu, Y.; Bao, X.; Zhang, L.; Li, N.; Jiang, G.; Peng, Q. Optimization of Alkali Extraction and Properties of Polysaccharides from Ziziphus jujuba cv. Residue. Molecules 2019, 24, 2221.

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