Characterization of physicochemical properties and antioxidant activity of polysaccharides from shoot residues of bamboo ( Chimonobambusa quadrangularis ): Effect of drying procedures
作者: Guangjing ChenChangfeng LiShasha WangXiaofei MeiHongxin ZhangJianquan Kan
作者单位: 1College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, PR China
2Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People′s Republic of China, Chongqing 400715, PR China
3Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, PR China
刊名: Food Chemistry, 2019, Vol.292 , pp.281-293
来源数据库: Elsevier Journal
DOI: 10.1016/j.foodchem.2019.04.060
关键词: Bamboo shoots processing by-productsDrying proceduresChimonobambusa quadrangularis polysaccharidesPhysicochemical characterizationAntioxidant activity
英文摘要: Abstract(#br)In the present study, the bamboo shoot ( Chimonobambusa quadrangularis ) residue (BSR)-derived polysaccharides (CPS) were dried using different drying procedures, including hot air-, vacuum-, freeze-, and spray-drying. The influences of different drying procedures on the chemical compositions, physicochemical characteristics, and antioxidant activity of CPS were investigated. The results indicate that freeze-dried CPS possessed the highest polysaccharide yield (8.86%) and uronic acid content (9.42%), and the lowest medium-high molecular weight (117.49 kDa) and glucose content (5.81 mol%). Also, freeze-dried CPS had better water (5.17 g/g) and oil retention capacities (2.32 g/g) than hot air- and vacuum-dried CPS. Moreover, freeze-dried CPS exhibited the most potent...
全文获取路径: Elsevier  (合作)
影响因子:3.334 (2012)

  • bamboo 
  • Bamboo 竹子
  • activity 活度
  • shoot 萌蘖
  • residues 残余物
  • processing 加工
  • properties 道具
  • products 制品
  • antioxidant 抗氧化剂
  • drying 干燥