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Characterization of seselopsis tianschanica schischk polysaccharide (STSP) and its application in developing a
Tiantian Liu1,2, Mujia Nan3, Suyi Zhang4
1National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Abstract:
This study aimed to isolate and characterize Seselopsis Tianschanica Schischk Polysaccharide (STSP), a natural functional ingredient, and to develop a compound fermented beverage of nutritional and health combining STSP with highland barley. Firstly, the STSP was isolated and characterized with ultrasound-assisted enzymatic method and chromatography, and analyzed the structural features of polysaccharide STSP-1. Then, a compounded fermented beverage integrating Tibet STSP and highland barley was created, with technology and flavor substances studied. Five kinds of organic acids, 18 kinds of amino acids, and 57 kinds of volatile flavor compounds were determined by GC-MS and HPLC, and quantified significantly enhancing the overall flavor profile of the compound drink-fermented. Moreover, it exhibited higher hydroxyl radical scavenging capacity (IC50 value was 42.68 μL) compared to conventional highland barley drink. This research is expected to provide a theoretical foundation for the utilization of STSP in the functional food industry and other industries.
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