{Reference Type}: Journal Article
{Author}: Hu, Jie-Lun; Nie, Shao-Ping; Min, Fang-Fang; Xie, Ming-Yong
{Year}: 2013
{Title}: Artificial simulated saliva, gastric and intestinal digestion of polysaccharide from the seeds of Plantago asiatica L.
{URL}: http://www.sciencedirect.com/science/article/pii/S0144861712011009
{Tag}: 0
{Star}: 0
{Journal}: Carbohydrate Polymers
{Volume}: 92
{Issue}: 2
{Pages}: 1143-1150
{Date Displayed}: 2013/2/15/
{Alternate Title}: Carbohydrate Polymers
{ISBN/ISSN}: 0144-8617
{Keywords}: Plantago asiatica L.; Polysaccharide; In vitro digestion; Molecular weight decrease; Glycosidic bonds breakdown
{Abstract}: The saliva, gastric and intestinal digestion of polysaccharide from Plantago asiatica L. seeds was investigated in vitro. It was found that salivary amylase had no effect on the polysaccharide; however, the polysaccharide was influenced in later gastrointestinal digestion. A steady decrease in molecular weight (Mw) of the polysaccharide from 1903.1 ± 93.0 to 4.7 ± 0.2 kDa was observed as digestion time increased. Meanwhile, the reducing ends were increased from 0.157 ± 0.009 to 0.622 ± 0.026 mM, indicating the decrease of Mw may due to the breakdown of glycosidic bonds. In addition, there was no monosaccharide released throughout the whole digestion period, suggesting that the gastrointestinal digestion did not result in a production of free monosaccharide. These results may provide some information on the digestion of polysaccharide from P. asiatica L. in vitro, and may contribute to the methods of studying the digestion of other carbohydrates.

{Reference Type}: Journal Article
{Author}: Guo, Li; Zhu, Yu; Du, Xian Feng
{Year}: 2013
{Title}: Compatibility studies on tea polysaccharide/amylose/water and tea polysaccharide/amylopectin/water
{URL}: http://www.sciencedirect.com/science/article/pii/S014486171200954X
{Tag}: 0
{Star}: 0
{Journal}: Carbohydrate Polymers
{Volume}: 92
{Issue}: 1
{Pages}: 441-447
{Date Displayed}: 2013/1/30/
{Alternate Title}: Carbohydrate Polymers
{ISBN/ISSN}: 0144-8617
{Keywords}: Tea polysaccharide (TPS); Amylose (Am); Amylopectin (Ap); Compatibility; Texture
{Abstract}: The compatibilities of amylose/tea polysaccharide (Am/TPS) and amylopectin/tea polysaccharide (Ap/TPS) in water were investigated with theoretical calculations and experimental measurements. To achieve this, dilute-solution viscometry (DSV) and high-speed differential scanning calorimetry (hyper-DSC) were used. The compatibility criteria on the basis of Δbm, ΔBm, μ, Δ[η]m and thermodynamic parameters, Tg and ΔTg were estimated. The data obtained from DSV show that the Am/TPS mixtures with 0.65:0.35, the Ap/TPS mixtures with (a) 0.85:0.15 and (b) 0.75:0.25 at limited moisture are completely miscible. The results were also confirmed using DSC. A texture analyzer was also used to study effects of Am/TPS and Ap/TPS with different weight fractions on the textures of mixed sol. The results show that the firmness, consistency, cohesiveness and index of viscosity of the Am/TPS and Ap/TPS sol increase with the increase of TPS level and that TPS could provide a more desirable physical structure for starch-based foods.

{Reference Type}: Journal Article
{Author}: Zhang, Zhongshan; Wang, Xiaomei; Mo, Xiaofang; Qi, Huimin
{Year}: 2013
{Title}: Degradation and the antioxidant activity of polysaccharide from Enteromorpha linza
{URL}: http://www.sciencedirect.com/science/article/pii/S014486171201212X
{Tag}: 0
{Star}: 0
{Journal}: Carbohydrate Polymers
{Volume}: 92
{Issue}: 2
{Pages}: 2084-2087
{Date Displayed}: 2013/2/15/
{Alternate Title}: Carbohydrate Polymers
{ISBN/ISSN}: 0144-8617
{Keywords}: Enteromorpha linza; Polysaccharide; Molecular weight; Antioxidant activity
{Abstract}: Polysaccharide extracted from Enteromorpha linza possesses excellent antioxidant activities, but its molecular weight was greatly high which influences the activity. In this study, the combination of ascorbic acid and H2O2 was used as degradation reagents in order to obtain the lower molecular weight product. The results suggested that the most effective molar ratio of the two reagents was 1. Three degraded polysaccharides were selected to evaluate their antioxidant activities in vitro and characterized the relationship between antioxidant activity and chemical characteristics. It was found that the degraded sample with lower molecular weight possessed the higher antioxidant activities.

{Reference Type}: Journal Article
{Author}: Li, Bing; Liu, Song; Xing, Ronge; Li, Kecheng; Li, Rongfeng; Qin, Yukun; Wang, Xueqin; Wei, Zhenhua; Li, Pengcheng
{Year}: 2013
{Title}: Degradation of sulfated polysaccharides from Enteromorpha prolifera and their antioxidant activities
{URL}: http://www.sciencedirect.com/science/article/pii/S0144861712012040
{Tag}: 0
{Star}: 0
{Journal}: Carbohydrate Polymers
{Volume}: 92
{Issue}: 2
{Pages}: 1991-1996
{Date Displayed}: 2013/2/15/
{Alternate Title}: Carbohydrate Polymers
{ISBN/ISSN}: 0144-8617
{Keywords}: Enteromorpha prolifera; Sulfated polysaccharide; Microwave-assistance; Molecular weight; Antioxidant activity
{Abstract}: The effects of degradation on molecular weights (Mws) of polysaccharides from Enteromorpha prolifera were investigated. Microwave-assistance could highly accelerate reaction rate. Six representative sulfated polysaccharides (Mw 446.5, 247.0, 76.1, 19.0, 5.0 and 3.1 KDa) were prepared by a microwave-assistance acid hydrolysis method. Chemical analysis and FT-IR spectrum showed only glycosidic linkages were cleft without breaking significant structural units. Antioxidant activities of representative polysaccharides revealed that all samples showed great inhibitory effects on superoxide radical at a low concentration compared to Vitamin C and samples with high Mws exhibited higher inhibitory effects. On the contrary, samples with low Mws possessed stronger inhibitory effects on hydroxyl radical, IC50 of Mw 3.1 KDa was 0.39 mg/mL. The chelating effect of Mw 3.1 KDa was 77.3% at 5 mg/mL, which was twice more than initial polysaccharide. The study indicated Mw was the most significant factor to influence antioxidant activities of polysaccharides from E. prolifera.