Progress in Preparation, Purification, and Biological Activities of Pectic Oligosaccharides

doi:10.7506/spkx1002-6630-20220322-269

FOOD SCIENCE ›› 2023, Vol. 44 ›› Issue (5): 321-337.doi: 10.7506/spkx1002-6630-20220322-269

• Reviews • Previous Articles

Progress in Preparation, Purification, and Biological Activities of Pectic Oligosaccharides

KONG Hui, ZHANG Dali, XU Haishan, FU Xincheng, WANG Rongrong, SHAN Yang, DING Shenghua

(1. Long Ping Branch, Graduate School of Hunan University, Changsha 410125, China; 2. Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China; 3. College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China)

Published:2023-03-23

Abstract

Abstract: Pectic oligosaccharides (POS), small molecular polymers, can be prepared from pectin by different methods. Compared with natural pectin, POS have lower molecular mass, better water solubility, higher bioavailability, and more diverse biological activities. A series of POS with different molecular masses and structures can be obtained under different preparation conditions. In addition, the biological activities of POS are closely related to their molecular mass and structures. This review aims to comprehensively summarize the preparation, purification, structure analysis, and biological activity of POS, in order to provide some references for their applications as natural active substances in the fields of food, medicine, and health products.

Key words: pectic oligosaccharides; preparation; purification; biological activity

CLC Number:

TS255.1

KONG Hui, ZHANG Dali, XU Haishan, FU Xincheng, WANG Rongrong, SHAN Yang, DING Shenghua. Progress in Preparation, Purification, and Biological Activities of Pectic Oligosaccharides[J]. FOOD SCIENCE, 2023, 44(5): 321-337.

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Progress in Preparation, Purification, and Biological Activities of Pectic Oligosaccharides

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