FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (20): 61-67.doi: 10.7506/spkx1002-6630-20190515-173

• Food Chemistry • Previous Articles     Next Articles

Isolation, Purification and Physicochemical Properties of Polysaccharides from Chlorella

SHI Ruiqin, LIANG Jingjing, LI Dawei, WANG Jie, GUO Shuxian, MA Yanli   

  1. (1. Henan Key Laboratory of Industrial Microbial Resources and Fermentation Technology, Nanyang Institute of Technology, Nanyang 473004, China; 2. College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China)
  • Online:2020-10-25 Published:2020-10-23

Abstract: In this study, the crude polysaccharides extracted from Chlorella were deproteinized by Sevag method and then fractionated by DEAE-Sepharose Fast flow column chromatography into three fractions (F1, F2, and F3). The microstructure, monosaccharide composition, congo red reactivity, and rheological properties of the purified polysaccharides were investigated. The results showed that these three polysaccharides exhibited different morphological characteristics, mainly existing in the form of flakes or filaments. The monosaccharide composition of F1 and F2 consisted mainly of galactose (Gal), while arabinose (Ara) was the most abundant monosaccharide in F3. All three polysaccharides were present in aqueous solutions in a random coil conformation. Static and dynamic rheological properties showed that these polysaccharides were pseudoplastic fluids and non-gelling polysaccharides. This study will provide reference for the development and application of algae products.

Key words: Chlorella; polysaccharides; physicochemical properties; rheological properties

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