Food and Fermentation Industries >

2025 , Vol. 51 >Issue 11: 142 - 149

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040079

Enzymatic hydrolysis of polysaccharides of Dendrobium devonianum and its application in fermented wine

  • ZHANG Tiantian ,
  • DONG Yuesheng ,
  • HOU Hongbo ,
  • WANG Yinbo ,
  • HU Linghui ,
  • XIU Zhilong
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  • 1(School of Biological Engineering, Dalian University of Technology, Dalian 116000, China)
    2(School of Resources and Environment, Baoshan University, Baoshan 678000, China)
    3(Dianxi Rasearch Institute of Dalian University of Technology, Baoshan 678000, China)
    4(Yunnan Houde Ruifu Biomedical Technology Co. Ltd, Kunming 650101, China)

Received date: 2024-06-03

  Revised date: 2024-08-08

  Online published: 2025-06-19

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Abstract

Dendrobium devonianum is a unique medicinal and edible plants in Longling, Yunnan Province.Polysaccharides with high content is its main effective component.D.devonianum soaking wine is a local specialty product, but there exists some problems, such as low solubility of polysaccharides in the wine and unclear functional ingredients.In this paper, cellulase, glucanase and β-mannanase were used to hydrolyze polysaccharides of D.devonianum.Further, the enzymatic hydrolysate of D.devonianum was used to be fermented as the main raw material mixed with fruit of Morus alba, Lycium chinense Miller and Dimocarpus longan Lour.The contents of total polysaccharides, organic acids, total phenols and flavonoids in D.devonianum wine were determined.The antioxidant activities were then investigated.The results showed that the average molecular weight of polysaccharides decreased from 7 880 Da to 501 Da after hydrolysis by cellulase.The polysaccharides in the enzymatic hydrolysate can be retained in the wine below 15% (volume fraction), even in 50% of the wine, the polysaccharides content of the enzymatic hydrolysate is 5.30 times of the original polysaccharides solution.The alcohol content of the compound fermented D.devonianum wine was 10.9%vol, the contents of total polysaccharides, flavonoids and total phenols were 11.18, 0.53 and 0.58 g/L, respectively.Additionally, the organic acids such as citric acid, malic acid, succinic acid and acetic acid were also contained.The scavenging rate of DPPH free radicals, ABTS cationic radicals and hydroxyl radicals were better.These results laid a foundation for the further development of the compound fermented D.devonianum wine.

Key words： Dendrobium devonianum; polysaccharides; enzymatic hydrolysis; fermented wine; antioxidant activity

Cite this article

ZHANG Tiantian , DONG Yuesheng , HOU Hongbo , WANG Yinbo , HU Linghui , XIU Zhilong . Enzymatic hydrolysis of polysaccharides of Dendrobium devonianum and its application in fermented wine[J]. Food and Fermentation Industries, 2025 , 51(11) : 142 -149 . DOI: 10.13995/j.cnki.11-1802/ts.040079

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