Insights into physicochemical and functional properties of polysaccharides sequentially extracted from onion (Allium cepa L.)

Dan-Ye Zhu; Yi-Long Ma; Cai-Hong Wang; Hao Wang; Ya-Fei Ren; Jian-Guo Zhang; Kiran Thakur; Zhao-Jun Wei

doi:10.1016/j.ijbiomac.2017.07.164

Insights into physicochemical and functional properties of polysaccharides sequentially extracted from onion (Allium cepa L.)

Int J Biol Macromol. 2017 Dec;105(Pt 1):1192-1201. doi: 10.1016/j.ijbiomac.2017.07.164. Epub 2017 Jul 27.

Authors

Dan-Ye Zhu¹, Yi-Long Ma², Cai-Hong Wang³, Hao Wang⁴, Ya-Fei Ren⁵, Jian-Guo Zhang⁶, Kiran Thakur⁷, Zhao-Jun Wei⁸

Affiliations

¹ School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; Xuancheng Campus, Hefei University of Technology, Xuancheng 242000, People's Republic of China. Electronic address: 2927326079@qq.com.
² Xuancheng Campus, Hefei University of Technology, Xuancheng 242000, People's Republic of China. Electronic address: yilong.ma@hfut.edu.cn.
³ School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; Xuancheng Campus, Hefei University of Technology, Xuancheng 242000, People's Republic of China. Electronic address: 1192667832@qq.com.
⁴ School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; Xuancheng Campus, Hefei University of Technology, Xuancheng 242000, People's Republic of China. Electronic address: 782012486@qq.com.
⁵ Xuancheng Campus, Hefei University of Technology, Xuancheng 242000, People's Republic of China. Electronic address: 280138432@qq.com.
⁶ School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China. Electronic address: zhangjianguo@hfut.edu.cn.
⁷ School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China. Electronic address: kumarikiran@hfut.edu.cn.
⁸ School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; Agricultural and Forestry Specialty Food Processing Industry Technological Innovation Strategic Alliance of Anhui Province, Hefei 230009, People's Republic of China. Electronic address: zjwei@hfut.edu.cn.

PMID: 28757419
DOI: 10.1016/j.ijbiomac.2017.07.164

Abstract

Onion polysaccharides (ACLP) were sequentially extracted with four different solvents (hot buffer, chelating agent, dilute alkaline and concentrated alkaline) and obtained four fractions, named as HBSS, CHSS, DASS and CASS, respectively. The present studies characterized the ACLP concerning its physicochemical and functional properties. Monosaccharides analysis revealed that mannose (81.68%) was the dominant sugar in HBSS and galactose (67.59%) was the most in CASS. Similarly, CHSS and DASS possessed mannose and galactose as major sugar, which were 25.80% and 31.37%, 20.33% and 33.96%, respectively. The obtained molecular weight of ACLPs were 7.702×10³ (HBSS), 4.690×10³ (CHSS), 4.943×10³ (DASS) and 1.390×10³kDa (CASS). CASS resulted in the strongest solubility, fat-binding capacity, foam capacity and foam stability whereas, HBSS showed the highest thermal stability. DASS showed the best hygroscopicity and the best moisture retention was obtained by CHSS. Subsequently, the emulsifying activity and emulsifying stability were the highest for HBSS and the longest for of CASS, respectively. The rheological properties of CHSS exhibited the largest viscosity. Our results indicated that all factions could be considered as functional polysaccharides according to their respective characteristics, which have vast potential in food production.

Keywords: Composition; Functional properties; Onion; Physicochemical properties; Polysaccharides.

MeSH terms

Chemical Phenomena*
Food Handling
Food Quality
Molecular Weight
Monosaccharides / analysis
Onions / chemistry*
Polysaccharides / chemistry*
Polysaccharides / isolation & purification*
Rheology
Time Factors

Substances

Monosaccharides
Polysaccharides