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Enzyme-assisted extraction of apricot polysaccharides: process optimization, structural characterization, rheological properties and hypolipidemic activity

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A Correction to this article was published on 25 May 2022

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Abstract

The hypolipidemic polysaccharide with high yield was obtained using enzyme-assisted extraction, and the relationship among its activity, structure and rheological properties was studied. The conditions of enzyme-assisted extraction of apricot polysaccharide were optimized using response surface method. A Box–Behnken design was utilized to analyze the effects of liquid-material ratio, enzyme dosage, and incubation time on the yield, sodium glycocholate and sodium taurocholate binding rates. Optimal extraction conditions, for the highest yield, sodium glycocholate and sodium taurocholate binding rates, were 5 mL/mg liquid-material ratio, 3% enzyme dosage, and incubation time 1.5 h. Under these conditions, the yield, sodium glycocholate and sodium taurocholate binding rates were 21.90%, 39.08% and 43.80%, respectively. The results demonstrated that appropriately reducing the viscosity of polysaccharide is conductive to improve the intermolecular fluidity. Moreover, reducing the galacturonic acid content and molecular weight of polysaccharide in a certain range is beneficial to expose polysaccharide active groups and combine with cholate. Overall, the apricot polysaccharide obtained in this work can be used in the development of foods with hypolipidemic function.

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Data availability

The datasets generated and/or analysed during the current study are not publicly available due data protection but are available from the corresponding author on reasonable request.

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Acknowledgements

This work was supported by National Key R&D Program of China (2019YFD1002300), the North Jiangsu Science and Technology Project (XZ-SZ201929) and the Research Project of Jiangxi Forestry Bureau (No. 202012).

Funding

The National Key R&D Program of China (2019YFD1002300), the North Jiangsu Science and Technology Project (XZ-SZ201929) and the Research Project of Jiangxi Forestry Bureau (No. 202012).

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Authors and Affiliations

  1. College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, 210037, Jiangsu, People’s Republic of China

    Kaiqian Xu, Caie Wu, Gongjian Fan, Tingting Li, Wenjuan Sun & Andi Suo

  2. Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing, 210037, China

    Caie Wu

  3. School of Chemical Engineering and Technology, Tianjin University, Tianjin, 300072, China

    Xiaohong Kou

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  1. Kaiqian Xu
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  2. Caie Wu
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  4. Gongjian Fan
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Contributions

KX: Methodology, Software, Data curation, Writing-Original draft preparation, Visualization. CW: Resources, Supervision, Funding acquisition, Writing-Reviewing and Editing. XK: Visualization, Investigation. GF: Validation, Writing-Reviewing and Editing, Conceptualization. TL: designed the methods. WS: Data curation, Software. AS: collected and analyzed the data.

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Correspondence to Caie Wu.

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Xu, K., Wu, C., Kou, X. et al. Enzyme-assisted extraction of apricot polysaccharides: process optimization, structural characterization, rheological properties and hypolipidemic activity. Food Measure 16, 2699–2709 (2022). https://doi.org/10.1007/s11694-022-01372-8

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  • DOI: https://doi.org/10.1007/s11694-022-01372-8

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