Characterization, rheological study and antioxidant activities of polysaccharide from Azolla

Authors

YAO Yue-hua, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083 , China
TANG Ning, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083 , China
YING Xi-rui, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002 , China
YING Chao-yang, Agricultural Ecology Institute, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian 350000 , China
CHENG Yong-qiang, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083 , China

Abstract

Objective:The study aimed to research the characterization, rheological properties and antioxidant activities of polysaccharide from Azolla.Methods:The polysaccharide was obtained through hot water extraction. The molecular weight, monosaccharide composition, microstructure, rheological properties and antioxidant activities were analyzed by gel-permeation chromatography (GPC), FT-IR spectrometric, scanning electron microscopy (SEM) and so on.Results:The polysaccharide from Azolla containing two groups of molecular weight (2 338.00 and 1.60 kDa) was an acidic heteropolysaccharide, which was mainly composed of mannose, glucuronic acid, galactose, xylose and glucose. The sample had the typical absorption peaks of polysaccharide, which connection mode of heterocephalic carbon was β-configuration. The micro level presented the network structure, and the molecules mainly existed in the form of flexible chains. The polysaccharide solution was the pseudoplastic fluid with shear thinning and had weak gel properties. The IC50 values of polysaccharide from Azolla for DPPH radical, ABTS radical and hydroxyl radical were 0.32, 1.00 and 0.96 mg/mL respectively.Conclusion:Polysaccharide from Azolla had good rheological properties and potential antioxidant activities.

Publication Date

7-7-2022

First Page

154

Last Page

159

DOI

10.13652/j.spjx.1003.5788.2022.90056

Recommended Citation

Yue-hua, YAO; Ning, TANG; Xi-rui, YING; Chao-yang, YING; and Yong-qiang, CHENG (2022) "Characterization, rheological study and antioxidant activities of polysaccharide from Azolla," Food and Machinery: Vol. 38: Iss. 3, Article 25.
DOI: 10.13652/j.spjx.1003.5788.2022.90056
Available at: https://www.ifoodmm.cn/journal/vol38/iss3/25

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