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Insights into physicochemical and functional properties of polysaccharides sequentially extracted from onion (Allium cepa L.).
Int J Biol Macromol. 2017 Dec; 105(Pt 1):1192-1201.IJ

Abstract

Onion polysaccharides (ACLP) were sequentially extracted with four different solvents (hot buffer, chelating agent, dilute alkaline and concentrated alkaline) and obtained four fractions, named as HBSS, CHSS, DASS and CASS, respectively. The present studies characterized the ACLP concerning its physicochemical and functional properties. Monosaccharides analysis revealed that mannose (81.68%) was the dominant sugar in HBSS and galactose (67.59%) was the most in CASS. Similarly, CHSS and DASS possessed mannose and galactose as major sugar, which were 25.80% and 31.37%, 20.33% and 33.96%, respectively. The obtained molecular weight of ACLPs were 7.702×103 (HBSS), 4.690×103 (CHSS), 4.943×103 (DASS) and 1.390×103kDa (CASS). CASS resulted in the strongest solubility, fat-binding capacity, foam capacity and foam stability whereas, HBSS showed the highest thermal stability. DASS showed the best hygroscopicity and the best moisture retention was obtained by CHSS. Subsequently, the emulsifying activity and emulsifying stability were the highest for HBSS and the longest for of CASS, respectively. The rheological properties of CHSS exhibited the largest viscosity. Our results indicated that all factions could be considered as functional polysaccharides according to their respective characteristics, which have vast potential in food production.

Authors+Show Affiliations

School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; Xuancheng Campus, Hefei University of Technology, Xuancheng 242000, People's Republic of China. Electronic address: 2927326079@qq.com.Xuancheng Campus, Hefei University of Technology, Xuancheng 242000, People's Republic of China. Electronic address: yilong.ma@hfut.edu.cn.School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; Xuancheng Campus, Hefei University of Technology, Xuancheng 242000, People's Republic of China. Electronic address: 1192667832@qq.com.School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; Xuancheng Campus, Hefei University of Technology, Xuancheng 242000, People's Republic of China. Electronic address: 782012486@qq.com.Xuancheng Campus, Hefei University of Technology, Xuancheng 242000, People's Republic of China. Electronic address: 280138432@qq.com.School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China. Electronic address: zhangjianguo@hfut.edu.cn.School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China. Electronic address: kumarikiran@hfut.edu.cn.School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; Agricultural and Forestry Specialty Food Processing Industry Technological Innovation Strategic Alliance of Anhui Province, Hefei 230009, People's Republic of China. Electronic address: zjwei@hfut.edu.cn.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

28757419

Citation

Zhu, Dan-Ye, et al. "Insights Into Physicochemical and Functional Properties of Polysaccharides Sequentially Extracted From Onion (Allium Cepa L.)." International Journal of Biological Macromolecules, vol. 105, no. Pt 1, 2017, pp. 1192-1201.
Zhu DY, Ma YL, Wang CH, et al. Insights into physicochemical and functional properties of polysaccharides sequentially extracted from onion (Allium cepa L.). Int J Biol Macromol. 2017;105(Pt 1):1192-1201.
Zhu, D. Y., Ma, Y. L., Wang, C. H., Wang, H., Ren, Y. F., Zhang, J. G., Thakur, K., & Wei, Z. J. (2017). Insights into physicochemical and functional properties of polysaccharides sequentially extracted from onion (Allium cepa L.). International Journal of Biological Macromolecules, 105(Pt 1), 1192-1201. https://doi.org/10.1016/j.ijbiomac.2017.07.164
Zhu DY, et al. Insights Into Physicochemical and Functional Properties of Polysaccharides Sequentially Extracted From Onion (Allium Cepa L.). Int J Biol Macromol. 2017;105(Pt 1):1192-1201. PubMed PMID: 28757419.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Insights into physicochemical and functional properties of polysaccharides sequentially extracted from onion (Allium cepa L.). AU - Zhu,Dan-Ye, AU - Ma,Yi-Long, AU - Wang,Cai-Hong, AU - Wang,Hao, AU - Ren,Ya-Fei, AU - Zhang,Jian-Guo, AU - Thakur,Kiran, AU - Wei,Zhao-Jun, Y1 - 2017/07/27/ PY - 2017/01/14/received PY - 2017/07/19/revised PY - 2017/07/26/accepted PY - 2017/8/2/pubmed PY - 2018/6/7/medline PY - 2017/8/1/entrez KW - Composition KW - Functional properties KW - Onion KW - Physicochemical properties KW - Polysaccharides SP - 1192 EP - 1201 JF - International journal of biological macromolecules JO - Int J Biol Macromol VL - 105 IS - Pt 1 N2 - Onion polysaccharides (ACLP) were sequentially extracted with four different solvents (hot buffer, chelating agent, dilute alkaline and concentrated alkaline) and obtained four fractions, named as HBSS, CHSS, DASS and CASS, respectively. The present studies characterized the ACLP concerning its physicochemical and functional properties. Monosaccharides analysis revealed that mannose (81.68%) was the dominant sugar in HBSS and galactose (67.59%) was the most in CASS. Similarly, CHSS and DASS possessed mannose and galactose as major sugar, which were 25.80% and 31.37%, 20.33% and 33.96%, respectively. The obtained molecular weight of ACLPs were 7.702×103 (HBSS), 4.690×103 (CHSS), 4.943×103 (DASS) and 1.390×103kDa (CASS). CASS resulted in the strongest solubility, fat-binding capacity, foam capacity and foam stability whereas, HBSS showed the highest thermal stability. DASS showed the best hygroscopicity and the best moisture retention was obtained by CHSS. Subsequently, the emulsifying activity and emulsifying stability were the highest for HBSS and the longest for of CASS, respectively. The rheological properties of CHSS exhibited the largest viscosity. Our results indicated that all factions could be considered as functional polysaccharides according to their respective characteristics, which have vast potential in food production. SN - 1879-0003 UR - https://www.unboundmedicine.com/medline/citation/28757419/Insights_into_physicochemical_and_functional_properties_of_polysaccharides_sequentially_extracted_from_onion__Allium_cepa_L___ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0141-8130(17)30200-3 DB - PRIME DP - Unbound Medicine ER -