Preparation of carboxymethylated pumpkin polysaccharide and its antioxidant and hypoglycemic activities

Authors

LI Xue-hui, School of Life Science and Agricultural Engineering, Nanyang Normal University, Nanyang, Henan 473061 , China
LUO Xin-yu, School of Life Science and Agricultural Engineering, Nanyang Normal University, Nanyang, Henan 473061 , China
WANG Ying, Institute of Eco-environmental and Soil Sciences, Guangdong Academy of Sciences, Guangzhou, Guangdong 510650 , China

Abstract

Objective:To study the preparation process of carboxymethylated pumpkin polysaccharide and evaluate its antioxidant and hypoglycemic activity in vitro.Methods:Monochloroacetic acid concentration, reaction temperature and reaction time were further optimized by single factor tests and response surface tests, and the antioxidant activity test and hypoglycemic test were also carried out.Results:The optimum preparation conditions of carboxymethylated pumpkin polysaccharide were as follows: the concentration of monochloroacetic acid of 1.9 mol/L, reaction temperature of 73 ℃, reaction time of 3 h. Under the preparation conditions, the substitution degree of carboxymethyl polysaccharide was 1.247. Studies on antioxidant activity have shown that, within a certain range of mass concentrations, there was a dose-dependent relationship between antioxidant ability and mass concentration of pumpkin polysaccharide (PP) and carboxymethylated pumpkin polysaccharide (CM-PP). Hypoglycemic test showed that carboxymethylation of pumpkin polysaccharides also increased the inhibitory activity of α-glucosidase compared with the pumpkin polysaccharides before modification.Conclusion:The optimized technology of carboxymethylated pumpkin polysaccharide is reasonable and feasible, and has strong antioxidant activity and hypoglycemic activity.

Publication Date

7-7-2022

First Page

178

Last Page

183

DOI

10.13652/j.spjx.1003.5788.2022.90007

Recommended Citation

Xue-hui, LI; Xin-yu, LUO; and Ying, WANG (2022) "Preparation of carboxymethylated pumpkin polysaccharide and its antioxidant and hypoglycemic activities," Food and Machinery: Vol. 38: Iss. 3, Article 29.
DOI: 10.13652/j.spjx.1003.5788.2022.90007
Available at: https://www.ifoodmm.cn/journal/vol38/iss3/29

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