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KMID : 1024420090130030169
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Food Engineering Progress
2009 Volume.13 No. 3 p.169 ~ p.175
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Solubilization of Arabinogalactan by Extrusion from Portulaca oleracea L. and Its In Vitro Antioxidant Activity
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Choi Ae-Jin
Cho Young-Jin
Lee Soo-Jeong
Kim Yang-Ha
Kim Chul-Jin
Kim Chong-Tai
Ko Bo-Sung
Jee Ho-Kyun
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Abstract
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Water soluble polysaccharides (WSP) and arabinogalactan of Portulaca oleracea L. (POL) were increased after extrusion and commercial cellulase treatment. Arabinose and galactose content increased more about 1.5 times than those of raw POL, and rhamnose also increased about 2.6 times in WSP. High molecular weight fraction (I) of POL depending on extrusion condition including Ext I, Ext II and Ext III degraded into low molecular weight fraction (II) about 37, 29, and 26%, respectively, ranged from 67,000-69,000 Da of molecular weight. Especially, the molecular weight and composition of WSP with extruded, were increased from 9 to 13% in low molecular weight fraction, compared to those of raw POL. Solubilization and degradation of polysaccharides were a directly propotional to specific mechanical energy in POL extrusion. WSP obtained by extrusion at Ext I and Ext II were found to be effective antioxidants in different in vitro assays with regards to 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and Trolox equivalent antioxidant capacity (TEAC). However, these results suggest that WSP obtained using extrusion and subsequent enzymatic treatment may be an effective method to produce arabinogalactan from POL and be used as a functional food ingredients.
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KEYWORD
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Portulaca oleracea L., water soluble polysaccharides, arabinogalactan, extrusion, antioxidant activity
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