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Chen Y.-F.,Huaihai Institute of Technology | Zhu Q.,Jiangsu Tianfulai Feed Development Co. | Wu S.,Huaihai Institute of Technology
Food chemistry | Year: 2015

In the present study, the oligosaccharides from Chinese yam were prepared by hydrolysis with hydrogen peroxide (H2O2), which can cleave the glycosidic bonds in polysaccharides. The hydrolysis conditions were optimised by using a central composite design (CCD) as follows: reaction time 4.02 h, temperature 84.35 °C, and H2O2 concentration 2.46%, under which the yield of Chinese yam derived oligosaccharides (CYOs) reached 11.73%, which was consistent with the predicted yield by analysis of the results of CCD (11.89%). The CYOs products were partially characterised by chemical component and Fourier transform infrared spectrum. The CYOs scavenged hydroxyl radical by 89.05% at the concentration of 100 μg/mL, indicating that the CYOs may be a viable option for use as a food antioxidant. Copyright © 2014 Elsevier Ltd. All rights reserved.

Chen Y.-F.,Huaihai Institute of Technology | Chen Y.-F.,Jiangsu Tianfulai Feed Development Co. | Zhu Q.,Jiangsu Tianfulai Feed Development Co. | Wu S.-J.,Huaihai Institute of Technology
Carbohydrate Polymers | Year: 2014

Low molecular weight curdlan (LMWC) was prepared by hydrolysis of curdlan with commercial α-amylase. The hydrolysis reaction was conducted using 31.94 mg α-amylase per 500 mL reaction mixture, which contained 5 g curdlan. The hydrolysis was performed at pH 5.98 and 55.92 °C for 10 min. The molecular weight and structure of LMWC were characterized by high-performance liquid chromatography and Fourier transform infrared spectroscopy, respectively. Generally, LMWC showed lower gel strength than high molecular weight curdlan (HMWC). Unlike HMWC, LMWC could form into a gel at 50 °C. By contrast, HMWC could form into a gel at pH 11, but LMWC gel failed to form at this pH level. The strength of LMWC and HMWC gels increased with increasing temperature and decreased with increasing pH level. © 2014 Elsevier Ltd.

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