Polysaccharides from Pachyrhizus erosus roots: Extraction optimization and functional properties
Xiaodan Shi1, Jingjing Huang2, Shaoyun Wang2
1State Key Laboratory of Food Science and Technology, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China; Institute of Food and Marine Bio-Resources, College of Biological Science and Technology, Fuzhou University, Fuzhou 350108, China; Fujian New Tanyang Group Co., Ltd, Fu'an 355000, China.
Food Chemistry
|February 13, 2022
Summary
Researchers explored polysaccharides from jicama roots (Pachyrhizus erosus), finding they offer high oil holding capacity and thermostability. Further studies are needed to understand their full potential and bio-function.
Area of Science:
- Food Science
- Biochemistry
- Plant Science
Background:
- Jicama (Pachyrhizus erosus) is an underutilized crop with potential applications.
- Polysaccharides are complex carbohydrates with diverse functional properties.
- Characterizing novel polysaccharides can unlock new food ingredient possibilities.
Purpose of the Study:
- To isolate and characterize polysaccharides from jicama roots.
- To determine the optimal extraction conditions for jicama root polysaccharides.
- To evaluate the physicochemical and functional properties of the extracted polysaccharide.
Main Methods:
- Single-factor experiment and response surface methodology for extraction optimization.
- Physicochemical analysis including molecular mass, structural morphology, thermostability, oil holding capacity, and emulsion properties.
- Rheological testing to assess viscosity and salt effects.
Main Results:
- An extraction rate of 41.55% was achieved for jicama root polysaccharide (PEP).
- PEP exhibited a relative molecular mass of 18.3 kDa, thermostability, and high oil holding capacity.
- Emulsion properties and viscosity were relatively low, showing dependence on concentration and temperature.
Conclusions:
- Jicama root polysaccharide (PEP) is an acidic polysaccharide with significant thermostability and oil holding capacity.
- PEP shows promise as a functional ingredient, though its emulsion properties and viscosity require further enhancement.
- Additional research into the fine chemical structure and bio-function of PEP is warranted.
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