Extraction, Purification and Primary Characterization of Polysaccharides from Defatted Peanut (Arachis hypogaea) Cakes.
The hot-water extraction, purification and characterization of polysaccharides from defatted peanut cake (PPC) were investigated in this study. A Box-Behnken factorial design (BBD) was used to investigate the effects of three independent variables, namely extraction temperature (X₁), extraction time (X₂) and ratio of water to raw material (X₃). The optimum conditions were 85 °C, 3 h and 20:1 (mL/g) respectively. Regression analysis was done to reveal the experimental results which include 34.97% extraction rate while the value verified under these conditions was 34.49%. The crude PPC was sequentially further purified by Sephadex G-100 chromatography, and one purified fraction was obtained. The PPC purified fraction was characterized by FT-IR, HPAEC; SEC-MALLS. The average molecular weight of the PPC purified fraction was 2.383 × 10⁵ Da. The polysaccharide was mainly composed of glucose, galactose, arabinose and xylose. The PPC have the typical absorption of polysaccharide.
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China. liuhongzhi@caas.cn.
Hongzhi
H
Liu
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China. jiangnan_fx@163.com.|Beijing Research Center for Agricultural Standards and Testing, Beijing Academy of Agriculture and Forestry Sciences, Risk Assessment Lab for Agro-Products (Beijing)/Ministry of Agriculture, Beijing 100097, China. jiangnan_fx@163.com.
Nan
N
Jiang
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China. liulicaas@126.com.
Li
L
Liu
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China. s_ilence0101@126.com.
Xiaojing
X
Sheng
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China. sam_0912@163.com.
Aimin
A
Shi
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China. huhui@caas.cn.
Hui
H
Hu
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China. yingyang_umass@126.com.
Ying
Y
Yang
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China. wangqiang06@caas.cn.
Qiang
Q
Wang
D010367:Arachis / Q000737:chemistry*; D002241:Carbohydrates / Q000737:chemistry; D005591:Chemical Fractionation / Q000379:methods; D002850:Chromatography, Gel; D008970:Molecular Weight; D010936:Plant Extracts / Q000737:chemistry* / Q000302:isolation & purification* / Q000494:pharmacology; D011134:Polysaccharides / Q000737:chemistry* / Q000302:isolation & purification* / Q000494:pharmacology; D017550:Spectroscopy, Fourier Transform Infrared
D002241:Carbohydrates; D010936:Plant Extracts; D011134:Polysaccharides
defatted peanut cake; polysaccharide; purification and characterization; response surface methodology