Food and Fermentation Industries >

2023 , Vol. 49 >Issue 4: 103 - 109

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.030084

Effects of NaCl addition on the structure, digestion, and absorption of polysaccharide from cooking scallop (Argopecten irradians)

  • SHANG Yubo ,
  • LI Xinyi ,
  • CAO Xinting ,
  • WANG Haibo ,
  • ZHAO Qiancheng ,
  • LI Zhibo
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  • 1(College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China)
    2(Liaoning Provincial Aquatic Products Analyzing, Testing and Processing Technology Scientific Service Centre, Dalian 116023, China)
    3(Key Laboratory of Aquatic Product Processing and Utilization of Liaoning Province, Dalian 116023, China)

Received date: 2021-11-19

  Revised date: 2022-01-19

  Online published: 2023-03-20

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Abstract

The effects of NaCl concentration on the structure, digestion, and absorption of scallop polysaccharides were investigated. Four different NaCl additions (0%, 1.5%, 3%, and 4.5%) were used to cook bay scallops for 6 min, and four polysaccharide components were obtained by enzymatic extraction. Then the basic components, structure, digestion, and absorption of the four polysaccharides were studied. Results showed that the purity of polysaccharides extracted from scallops cooked with 3% NaCl was the highest. The structure of polysaccharides extracted from scallops cooked with different NaCl addition was similar. Their molecular weights were more than 2 000 kDa. They all contain triple helix structures and α-pyranose rings, but there were some differences in monosaccharide composition. In vitro simulated gastrointestinal digestion products of scallop polysaccharides showed that the cooked scallop polysaccharide with 3% of NaCl was the most easily decomposed in the digestive solution. The scallop polysaccharide could be partially absorbed and the absorption effect was greater than the efflux effect in the Caco-2 cell monolayer transport model.

Key words： scallop; polysaccharide; extraction; structural analysis; digestion and absorption

Cite this article

SHANG Yubo , LI Xinyi , CAO Xinting , WANG Haibo , ZHAO Qiancheng , LI Zhibo . Effects of NaCl addition on the structure, digestion, and absorption of polysaccharide from cooking scallop (Argopecten irradians)[J]. Food and Fermentation Industries, 2023 , 49(4) : 103 -109 . DOI: 10.13995/j.cnki.11-1802/ts.030084

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