Effects of degradation on the physicochemical and antioxidant properties of carboxymethyl pachymaran

Publication Date

8-1-2023

Document Type

Article

Publication Title

International Journal of Biological Macromolecules

Volume

245

DOI

10.1016/j.ijbiomac.2023.125560

Abstract

Poria cocos (Schw.) Wolf is a well-known edible and medicinal fungus. The polysaccharide in the sclerotium of P. cocos was extracted and prepared into carboxymethyl pachymaran (CMP). Three different degradation treatments including high temperature (HT), high pressure (HP) and gamma irradiation (GI) were used to process CMP. The changes in physicochemical properties and antioxidant activities of CMP were then comparatively investigated. We found that the molecular weights of HT-CMP, HP-CMP, and GI-CMP decreased from 787.9 kDa to 429.8, 569.5 and 6.0 kDa, respectively. Degradation treatments had no effect on the main chains of →3-β-D-Glcp-(1 → while changed the branched sugar residues. The polysaccharide chains of CMP were depolymerized after high pressure and gamma irradiation treatments. The three degradation methods improved the stability of CMP solution while decreased the thermal stability of CMP. In addition, we found that the GI-CMP with lowest molecular weight had the best antioxidant activity. Our results suggest that gamma irradiation treatment could degrade CMP as functional foods with strong antioxidant activity.

Funding Number

HBHZDZB-2021-023

Funding Sponsor

China Agricultural Research System

Keywords

Aggregation state, Antioxidant activity, Carboxymethyl pachymaran, Chemical structure, Molecular size, Physical treatment

Department

Nutrition, Food Science and Packaging

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