Effects of selenylation on Chinese yam polysaccharides: Structure, antioxidant, and digestive properties

Food Chemistry X, Год журнала: 2025, Номер unknown, С. 102435 - 102435

Опубликована: Апрель 1, 2025

Natural polysaccharides have unsatisfactory properties in production and processing due to structural limitations. Recent studies shown that chemical modifications can improve the physicochemical functional of plant polysaccharides. Herein, effect selenylation on structure, properties, vitro digestion characteristics yam polysaccharide (YP) was investigated. Selenylated products with different selenium contents (YP-LSe YP-HSe) were prepared by controlling addition sodium selenite, all samples identified as acidic Selenylation induced alterations composition YP. FT-IR spectral analysis revealed YP-LSe YP-HSe exhibited characteristic vibrational absorption peaks associated selenium-containing groups. Microstructure showed presented stacked leaf-like structures sphere attachments. Moreover, significantly enhanced emulsion capacity, foaming antioxidant capacity In simulated process, greater resilience against gastrointestinal environment than This study provides a theoretical basis for development utilization YP field foods.

Язык: Английский

Monosaccharide composition and glycosidic linkages analysis by ultra high performance liquid chromatography-triple quadrupole tandem mass spectrometry—Case study of plant polysaccharides

International Journal of Biological Macromolecules, Год журнала: 2024, Номер 281, С. 136471 - 136471

Опубликована: Окт. 9, 2024

Язык: Английский

Pectin and Pectic Oligosaccharides (POS): Recent advances for extraction, production, and its prebiotic potential

Trends in Food Science & Technology, Год журнала: 2024, Номер unknown, С. 104808 - 104808

Опубликована: Ноя. 1, 2024

Язык: Английский