FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (15): 148-153.doi: 10.7506/spkx1002-6630-20180916-157

• Food Engineering • Previous Articles     Next Articles

Effect of Ultrasonic Treatment on Properties and Bioactivity of Polysaccharides from Blackcurrant Fruit

XU Yaqin, DU Mingyang, YANG Lu, LIU Yusong, WEI Hong, ZHENG Binhao, GUO Yingying, YANG Yu   

  1. School of Science, Northeast Agricultural University, Harbin 150030, China
  • Online:2019-08-15 Published:2019-08-26

Abstract: Polysaccharides from blackcurrant fruit (BFPs) were prepared by enzymatic treatment with a mixture of papain and pectinase. Two degraded polysaccharides (UM-15 and UM-30) were obtained by ultrasonic treatment of BFPs at a power of 700 W for 15 and 30 min, respectively. The physiochemical properties showed that the viscosity-average molecular mass and dynamic viscosity of the degraded polysaccharides were reduced compared to BFPs. However, their reducing sugar and uronic acid contents were increased, with UM-30 being higher than UM-15. Structural characterization by Fourier transform infrared spectroscopy, Congo red and iodine-potassium iodide tests showed that the natural and degraded polysaccharides exhibited similar characteristic absorption peaks, and they had no triple helix structure and possessed a complex chain structure. Antioxidant assays indicated that the degraded polysaccharides exhibited higher scavenging capacity against 1,1-diphenyl-2-picrylhydrazyl (DPPH) and superoxide anion radical and nitrite ion and stronger lipid peroxidation-inhibitory activity than those of BFP, and the antioxidant activity of UM-30 was greater than UM-15. Within the experimental concentration range, the highest scavenging rates of DPPH, superoxide anion radical and nitrite ion by UM-30 were (90.18 ± 0.66)%, (71.43 ± 0.25)%, and (84.46 ± 1.43)%, respectively, and the maximum inhibition rate of lipid peroxidation was (65.83 ± 0.67)%. Thus, ultrasonic irradiation is an efficient and green method to improve the physicochemical properties and bioactivity of polysaccharides.

Key words: blackcurrant, polysaccharide, ultrasonic degradation, properties, bioactivity

CLC Number: