The degradation products of polysaccharide can overcome its limitations including poor solubility and low bioavailability. In this work, several problems of the degradation of water-insoluble polysaccharide from Porphyrayezoensis by hydrogen peroxide were investigated, including the influence factors and the high performance liquid chromatography, infrared spectrum; ultraviolet spectrum, protein content and total sugar content of products. The optimal conditions of polysaccharide degradation were determined to be hydrogen peroxide concentration 1.8%, temperature 60 ℃, and time 6.0 h. The products contained three oligosaccharides, which might be disaccharide, disaccharide derivative, or oligosaccharides with polymerization degree ≥3. The main products were pyranose oligosaccharides with β-glucosidic bonds, sulphuric groups, and 3, 6-anhydrogalactose structures, and the products contained 2.12% protein and 93.66% total sugar.
WANG Ling-zhao et al
. Degradation of water-insoluble polysaccharide from Porphyra yezoensis by hydrogen peroxide [J]. Food and Fermentation Industries, 2018
, 44(3)
: 204
.
DOI: 10.13995/j.cnki.11-1802/ts.015404
