Extraction and antioxidant activities assay of polysaccharides from white Hyacinth bean and promoting-growth to probiotics

  • Ni Lei Guowei Shu School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an
  • Jili Cao Hongchang Wan School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an
  • Jinghui Feng School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an
Keywords: white hyacinth bean polysaccharides, antioxidant activities, probiotic strains

Abstract

The extraction parameters of water-soluble polysaccharides (WPs) from white hyacinth bean were optimized using single-factor and orthogonal experiment. The antioxidant activities of WPs were presented by assaying three different radicals, 2,2-diphenyl-1-picrylhydrazy radical (DPPH radical), hydroxyl radical and superoxide radical scavenging ability. In addition, the effects of WPs obtained on the growth of three probiotic strains (Lactobacillus acidophilus LA5, Bifidobacterium bifidum BB01 and Lactobacillus bulgaricus LB6) were also determined by measuring the OD and pH value of culture medium. According to the results, the optimum extraction parameters were as follows: the ratio of water to material was 50, extraction time was 2h and the extraction temperature was 95°C. The yield of WPs reached 1.15±0.07% under this condition. In addition, the WPs had different scavenging ability on three radicals (hydroxyl > DPPH > superoxide). And the WPs could promote the growth of LA5, BB01 and LB6.

Published
2016-11-15
How to Cite
Guowei Shu, Ni Lei, Jili Cao Hongchang Wan, and Jinghui Feng. 2016. “Extraction and Antioxidant Activities Assay of Polysaccharides from White Hyacinth Bean and Promoting-Growth to Probiotics”. The Annals of the University Dunarea De Jos of Galati. Fascicle VI - Food Technology 40 (2), 51-62. https://www.gup.ugal.ro/ugaljournals/index.php/food/article/view/1501.
Issue
Vol 40 No 2 (2016)
Section
ORIGINAL ARTICLES

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