Cell wall polysaccharides from Annona squamosa: Chemical and functional characterization

Several extraction methods were used to find out what the custard apple cell wall polysaccharides were made of and how they were structured. These included water (WSP), chelator (CSP), sodium carbonate (NSP), potassium hydroxide at 1 mol/L (KSH-1), and potassium hydroxide at 4 mol/L (KSH-4). The fiv...

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Bibliographic Details
Published in:Process biochemistry (1991) 2024-01, Vol.136, p.136-146
Main Authors: Wang, Liu-Ya, Liu, Chun-Yu, Geng, Xue-Qing, Jiang, Wei, Bao, Kai-Sheng, Zhu, Zhen-Yuan
Format: Article
Language:English
Subjects:
Annona reticulata
Annona squamosa
antioxidant activity
cell walls
chelating agents
fruits
galactose
galacturonic acid
methylation
molecular weight
potassium hydroxide
sodium carbonate
thermal stability
viscosity
xyloglucans
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Summary:Several extraction methods were used to find out what the custard apple cell wall polysaccharides were made of and how they were structured. These included water (WSP), chelator (CSP), sodium carbonate (NSP), potassium hydroxide at 1 mol/L (KSH-1), and potassium hydroxide at 4 mol/L (KSH-4). The five fractions had different structures and make-ups, as shown by FT-IR, molecular weight measurements, sugar composition analysis, and methylation experiments. The results indicated that NSP made up the majority of the fruit's cell wall polysaccharide fraction. As for apparent viscosity, the viscosity and thermal stability of WSP were highest. In terms of apparent viscosity and thermal stability, WSP ranked highest. The stability of NSP and KSH-1 was better. Methylation analysis showed that CSP had galactose and galacturonic acid as the main chains. KSH-4 had a xyloglucan backbone. Compared to the other three fractions, NSP and CSP had the highest antioxidant capacity. Through this study, there is potential for custard apple polysaccharides to be used in the food and biological industries.
ISSN:1359-5113
DOI:10.1016/j.procbio.2023.11.025