Degraded polysaccharide from Lycium barbarum L. leaves improve wheat dough structure and rheology

Al-Wraikat, Majida; Hou, Chen; Zhao, Guangtao; Lü, Hao; Zhang, Hengkai; Lei, Yanan; Ali, Zeshan; Li, Jianke

doi:10.1016/j.lwt.2021.111372

Cited by 29 publications

(13 citation statements)

References 37 publications

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“…Gas chromatograph spectroscopic analysis, presented in Figure 2 , showed that CLP is composed of six monosaccharaides, namely, mannose, ribose, glucuronic acid, glucose, xylose, and galactose, at ratios of 4.1, 1.7, 3.1, 1.5, 3.26, and 1.9, respectively. These results agree with our previous study [ 14 ], while they differ from that of LP eluted with 0.4 M NaCl and 0.2 NaCl, where arabinose and rhamnose were detected instead of mannose and glucuronic acid [ 22 ]. In general, the carbohydrate composition of CLP is similar to that of pectin polysaccharides.…”

Section: Resultssupporting

confidence: 91%

“…LP had potent free radical-scavenging properties and showed considerable inhibitory activities for antioxidant, immunomodulation, antitumor, neuroprotection, radioprotection, anti-diabetes, hepatoprotection, anti-osteoporosis, and antifatigue agents [ 7 , 8 , 9 , 10 , 11 , 12 ]. Furthermore, LP has been proven to be a rich nutritional supplement and a food additive [ 13 , 14 ], and showed great potential in green synthesized nanoparticles [ 15 , 16 , 17 ]. Nevertheless, LP bioactivity is considerably low, and greatly affected by its structural confirmation.…”

Section: Introductionmentioning

confidence: 99%

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Structural Characterization of Degraded Lycium barbarum L. Leaves’ Polysaccharide Using Ascorbic Acid and Hydrogen Peroxide

Al-Wraikat

Liu

et al. 2022

Polymers

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Plant-derived polysaccharide’s conformation and chain structure play a key role in their various biological activities. Lycium barbarum L. leaves’ polysaccharide is well renowned for its health functions. However, its functional bioactivities are greatly hindered by its compact globular structure and high molecular weight. To overcome such issue and to improve the functional bioactivities of the polysaccharides, degradation is usually used to modify the polysaccharides conformation. In this study, the ethanol extract containing crude Lycium barbarum L. leaves’ polysaccharide was first extracted, further characterized, and subsequently chemically modified with vitamin C (Ascorbic acid) and hydrogen peroxide (H2O2) to produce degraded Lycium barbarum L. leaves’ polysaccharide. To explore the degradation effect, both polysaccharides were further characterized using inductively coupled plasma mass spectrometry (ICP-MS), gas chromatography–mass spectrometry (GC–MS), Fourier transform infrared spectroscopy (FTIR), nuclear magnetic resonance (NMR), high performance gel permeation chromatography (HPGPC), and scanning electron microscope (SEM). Results shown that both polysaccharides were rich in sugar and degradation had no significant major functional group transformation effect on the degraded product composition. However, the molecular weight (Mw) had decreased significantly from 223.5 kDa to 64.3 kDa after degradation, indicating significant changes in the polysaccharides molecular structure caused by degradation.

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Section: Resultssupporting

confidence: 91%

Section: Introductionmentioning

confidence: 99%

Structural Characterization of Degraded Lycium barbarum L. Leaves’ Polysaccharide Using Ascorbic Acid and Hydrogen Peroxide

Al-Wraikat

Liu

et al. 2022

Polymers

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“…As described above, phytochemical profile, such as flavonoids, alkaloids, polysaccharides and biological activities of Goji leaves indicated great potentials for application in the food industry. LBLP exhibited an important impact on the viscoelastic properties of the wheat dough, improved the rheological properties and gluten strength of the wheat dough while the degraded one performed much better (Al‐Wraikat et al ., 2021). Therefore, Goji leaves are potential ingredients for producing natural flour additives as alternatives to synthetic ones.…”

Section: Potential Applications Of Goji Leaves In the Food Industrymentioning

confidence: 99%

Phytochemicals and bioactivities of Goji (Lycium barbarum L. and Lycium chinense Mill.) leaves and their potential applications in the food industry: a review

Lei

Chen

Cao

et al. 2021

Int J of Food Sci Tech

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Goji leaves, including Lycium barbarum L. and Lycium chinense Mill. leaves, have been used as traditional Chinese medicine materials for nourishing kidneys and enhancing eyesight but are mostly discarded at present. The nutritional composition of Goji leaves is similar to that of Goji berries even some components are more plentiful in the former, such as flavonoids. This paper firstly reviews the main phytochemicals of Goji leaves. Also, updated information on the biological activities of Goji leaves is narrated. Based on the long use history and existing bioactivity data on Goji leaves, we propose their potential applications in the food industry and encourage further investigation on Goji leaves.

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“…Disulfide bond is a chemical bond that drives from the sulfhydryl groups of two different cysteine residues in different peptide chains or the same peptide chain. [12,13] Research suggests that disulfide bonds in proteins are easy to be destroyed, and can also form intermolecular and intramolecular disulfide bonds by oxidation. [14][15][16] Owing to the low content of cystine in SPI, the number of disulfide bonds in the protein is also less.…”

Section: Doi: 101002/mame202100498mentioning

confidence: 99%

Perm‐Inspired High‐Performance Soy Protein Isolate and Chicken Feather Keratin‐Based Wood Adhesive without External Crosslinker

Zhou

et al. 2021

Macro Materials & Eng

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Crosslinking modification can effectively improve the water resistance of soy protein isolate (SPI) adhesive, but it often depends on petroleum-based reagents, violating the concept of green environmental protection. Here, inspired by the breaking and recombination of the disulfide bond in the perm process, a high-performance wood adhesive is prepared by incorporation of SPI (modified by sodium sulfite to cleave the disulfide bonds of protein chains) and feather keratin (FK, extracted from waste chicken feathers by breaking the disulfide bond) without using any other crosslinkers. The crosslinking reaction occurs by disulfide bonds derived from the sulfhydryl group of FK and SPI. Thus the wet shear strength of the SPI/FK-20 adhesive is improved from 0.57 to 1.18 MPa, an increment of 107%. This study provides a green strategy to prepare high-performance protein-based adhesive from the waste products-chicken feathers, which will contribute to the development of the environmentally friendly wood adhesive industry.

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Degraded polysaccharide from Lycium barbarum L. leaves improve wheat dough structure and rheology

Cited by 29 publications

References 37 publications

Structural Characterization of Degraded Lycium barbarum L. Leaves’ Polysaccharide Using Ascorbic Acid and Hydrogen Peroxide

Structural Characterization of Degraded Lycium barbarum L. Leaves’ Polysaccharide Using Ascorbic Acid and Hydrogen Peroxide

Phytochemicals and bioactivities of Goji (Lycium barbarum L. and Lycium chinense Mill.) leaves and their potential applications in the food industry: a review

Perm‐Inspired High‐Performance Soy Protein Isolate and Chicken Feather Keratin‐Based Wood Adhesive without External Crosslinker

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