Extraction, structural analysis, derivatization and antioxidant activity of polysaccharide from Chinese yam

• Published in: Food chemistry Vol. 361; p. 130089
• Main Authors: Zhou, Shiyang, Huang, Gangliang, Chen, Guangying
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.11.2021
• Subjects: Antioxidant activity; Chinese yam polysaccharide; Derivatives; Preparation; Structural analysis; Chinese yam polysaccharide; Derivatives; Preparation; Antioxidant activity; Structural analysis
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2021.130089

•The polysaccharide of yam was extracted by hot water method.•The physicochemical properties of Chinese yam polysaccharide were analyzed.•P and its derivatives showed good antioxidant activity.•This laid a theoretical foundation for the development of yam polysaccharide-related foods. The polysaccharide of yam was extracted by hot water method and purified by column chromatography. The physicochemical properties of Chinese yam polysaccharide were analyzed by UV, IR, GPC, 1D-NMR and 2D-NMR spectra. The results showed that Chinese yam polysaccharide had α-d-Gluc-(1 → 4) glycoside bond, and the C2 hydroxyl group was replaced by ethoxyl group. The average molecular weight was determined to be 7.28 × 104. It showed that The scavenging effect of yam polysaccharide on hydroxyl radicals was similar to VC. The sulfated polysaccharide (SP), phosphorylated polysaccharide (PP), carboxymethylated polysaccharide (CP) and acetylated polysaccharide (A-P) were identified by IR and NMR. The results showed that P and its derivatives showed good antioxidant activity. Especially, their scavenging ability to hydroxyl radicals reached the level of VC. This laid a theoretical foundation for the development of yam polysaccharide-related foods.