Physico-chemical and Structural Characterization of Rapeseed Polysaccharide WPS-1

doi:10.7506/spkx1002-6630-201011011

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (11): 51-54.doi: 10.7506/spkx1002-6630-201011011

• Basic Research • Previous Articles Next Articles

Physico-chemical and Structural Characterization of Rapeseed Polysaccharide WPS-1

ZHU Jian-fei1 CHEN Gang1 TANG Chun-hong1 WU Mou-cheng2

1. College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China
2. Ocean Food Nutrition Research Institute of Shandong Taixiang Group, Rongcheng 264309, China

Received:2009-12-03 Online:2010-06-01 Published:2010-12-29
Contact: ZHU Jian-fei E-mail:zhujf@sina.cn

Abstract

Abstract:

WPS-1 was found to be a non-starch polysaccharide with white and flocculent appearance, in which the contents of neutral sugar, uronic acid and protein were 83.2 %, 6.1% and 3.4%, respectively. Protein in WPS-1 was composed of 13 different amino acids. The major monosaccharide compositions of WPS-1 as determined through FT-IR and GC analyses were Ara (67.7%), Gal (17.8%) and Glc (14.5%). The methylation analysis indicated that the major fragments of WPS-1 were (1→5) and (1→2) linked by Ara residues of α-arabinoses. Four kinds of substituted arabinosyl residues as verified according to the 13C NMR and 1H NMR spectra existed in arabinan fragments of WPS-1.

Key words: rapeseed polysaccharide WPS-1, physico-chemical properties, structure

CLC Number:

TQ929.2

ZHU Jian-fei1 CHEN Gang1 TANG Chun-hong1 WU Mou-cheng2. Physico-chemical and Structural Characterization of Rapeseed Polysaccharide WPS-1[J]. FOOD SCIENCE, 2010, 31(11): 51-54.

[1]	TIAN Xiaoling, WANG Xiaoxi. Current Status of Mechanochemistry and Its Application Prospects in Wheat Milling [J]. FOOD SCIENCE, 2021, 42(9): 275-282.
[2]	ZHU Zhiyu, HUANG Yongguang. Structure and Diversity Analysis of Mold Community in Main Maotai-flavor Baijiu Brewing Areas of Maotai Town Using High-throughput Sequencing [J]. FOOD SCIENCE, 2021, 42(8): 150-156.
[3]	XIANG Ting, XIA Chen, LIU Jianhua, WANG Chaoran, SHEN Jianfu. Separation, Structural Identification and Anti-tumor Effects of New Compounds from Cordyceps militaris [J]. FOOD SCIENCE, 2021, 42(8): 235-242.
[4]	SUN Zongbao, Wang Tianzhen, Zou Xiaobo, LIU Yuan, Liang Liming, LI Junkui, Liu Xiaoyu. Discrimination between Raw and Restructured Beef Steak Using Hyperspectral and Ultrasound Imaging [J]. FOOD SCIENCE, 2021, 42(8): 257-263.
[5]	WANG Yue, SHAO Lin, LI Qianxue, YI Le, QU Han, WANG Hongli, SHEN Minghao. Aptamer Combined with Quantum Dot for Simultaneous Detection of Staphylococcus aureus and Escherichia coli O157:H7 [J]. FOOD SCIENCE, 2021, 42(8): 305-312.
[6]	LI Jun, KANG Xin, PU Xueli, CUI Huaitian, WANG Shengnan, SONG Hong, ZHU Danshi, LIU He. Effects of Adding Magnesium Chloride and Glutamine Transaminase after Cooling to Different Temperatures on the Rheological Properties of Heat-induced Gels from Whole Soybean Flour [J]. FOOD SCIENCE, 2021, 42(8): 17-21.
[7]	JIA Na, LIN Shiwen, LIU Dan, LIU Dengyong. Improvement Effects of Structural Changes of Pork Myofibrillar Protein Induced by Rutin on Its Gel Properties [J]. FOOD SCIENCE, 2021, 42(8): 67-73.
[8]	SONG Chunyong, HONG Pengzhi, ZHOU Chunxia, CHEN Ailin, FENG Rui. Effect of Soybean Oil and Pre-emulsified Soybean Oil on the Quality of Nemipterus virgatus Surimi Gel [J]. FOOD SCIENCE, 2021, 42(8): 90-97.
[9]	CHEN Mo, ZHANG Jingxiang, HU Enhua, WU Linhai, ZHANG Yi. Data Mining Model for Food Safety Incidents Based on Structural Analysis and Semantic Similarity [J]. FOOD SCIENCE, 2021, 42(7): 35-44.
[10]	ZHU Xiuqing, WANG Ziyue, LI Meiying, WANG Yuan, LI Zhimin, YANG Hongzhe, ZHANG Na, SUN Bingyu. Effect of Heat Treatment on the Stability of Hemp Seed Milk and Characterization of Protein Structure [J]. FOOD SCIENCE, 2021, 42(7): 68-73.
[11]	ZHANG Qiyue, ZHANG Shikai, XI Liangqing, DU Haiyun, WU Peng. Effects of Different Extraction Methods on the Structure, Physicochemical and Functional Properties of Water-Soluble Dietary Fiber from Cherry Wine Dregs [J]. FOOD SCIENCE, 2021, 42(7): 98-105.
[12]	ZHANG Huan, DAI Hongjie, CHEN Yuan, GAO Huanqiu, LIU Jiao, MA Liang, YU Yong, ZHANG Yuhao. Preparation and Structure Characterization of Lemon Seed Cellulose Nanofibrils Using Ionic Liquid-Assisted Ball Milling [J]. FOOD SCIENCE, 2021, 42(7): 120-127.
[13]	NI Dawei, XU Wei, ZHANG Wenli, MU Wanmeng. Progress in Research on Microbial Inulosucrase and Its Applications in Foods [J]. FOOD SCIENCE, 2021, 42(7): 260-266.
[14]	WU Xiaojuan, WU Wei. Effects of Protein Oxidation Induced by Rice Bran Rancidity on the Interfacial Properties of Rice Bran Albumin [J]. FOOD SCIENCE, 2021, 42(6): 8-15.
[15]	WANG Yaosong, MA Tianyi, HU Rongrong, ZHANG Weiwei, YING Ruifeng, HUANG Meigui, TANG Changbo. L-Histidine Modifies the Structure and Heat-induced Gel Properties of Whey Protein [J]. FOOD SCIENCE, 2021, 42(6): 16-23.

Physico-chemical and Structural Characterization of Rapeseed Polysaccharide WPS-1

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments