Polysaccharides production from soybean curd residue via Morchella esculenta

Abstract

To minimize the serious environmental pollution caused by food byproducts, soybean curd residue was used as the substrate to ferment polysaccharides by Morchella esculenta. Water‐soluble crude polysaccharides (CMP) were purified by different gradient concentrations (30%, 60%, and 90%) of ethanol into three precipitation fractions. The experimental results indicated that the precipitated polysaccharides by the ethanol concentration of 60% (PMP) had the highest purity, containing rhamnose, arabinose, xylose, mannose, glucose, and galactose, with the molar ratio of 0.08:0.25:0.16:0.07:0.28:1.00. The physicochemical properties were revealed by SEM, AFM, FTIR, NMR, and Congo red test. Furthermore, the measurement of antioxidant activities in vitro demonstrated that PMP exhibited higher antioxidant capacities with the dose‐dependent manner than CMP and polysaccharides from unfermented soybean curd (USP). Overall, the results suggested that PMP had attractive functional activity which could be potentially utilized in functional food industries. Practical applications The polysaccharides from fungi sources are increasingly being used in functional food and pharmaceutical industry. In allusion to the problem of polysaccharides fermented by edible fungi, such as low yield, high cost, and hard to controllable. Soybean curd residue (SCR), a food waste, has been successfully used for the production of polysaccharides and graded ethanol was used to enhance polysaccharides production, lower the difficulty and homologous costs of purity. The results indicated that the purified polysaccharides displayed excellent antioxidant activities on scavenging DPPH and hydroxyl radicals. The outcomes of this work can provide technical support for comprehensive utilization of SCR and references for promotion and application of polysaccharides fermented from SCR via Morchella esculenta in food and medicine fields.

A review of extraction, purification, structural properties and biological activities of legumes polysaccharides

“…For example, the polysaccharide (PMP) extracted from legumes dregs has a smooth surface under SEM and AFM, showing an irregular loose sheet-like structure. In the Congo red experiment, the polysaccharide and Congo red formed a complex, and there was an obvious red shift phenomenon, indicating that PMP has a triple helix structure (8) from chickpea shells by hot water extraction. The surface of CHPS was loose and porous under SEM, and there was a dispersion peak under XRD, thus confirming that CHPS is semi-crystalline in nature.…”

“…For example, the polysaccharide (PMP) extracted from legumes dregs has a smooth surface under SEM and AFM, showing an irregular loose sheet-like structure. In the Congo red experiment, the polysaccharide and Congo red formed a complex, and there was an obvious red shift phenomenon, indicating that PMP has a triple helix structure ( 8 ). Guo et al ( 47 ) extracted leguminous polysaccharide (CHPS) from chickpea shells by hot water extraction.…”

“…In recent years, the research on legumes has mainly focused on protein, but with the rapid development of glycochemistry and glycobiology technology, legumes polysaccharide has gradually become a research hotspot of scholars worldwide (4,5). Legumes polysaccharides obtained by different extraction and purification methods have different physicochemical properties and biological activities, including immune regulation, anti-oxidation, anti-tumor, hypoglycemic, gastrointestinal protection and so on (6)(7)(8)(9)(10). Additionally, legumes polysaccharides have physical and chemical properties such as emulsifying and stability, which can improve the quality and appearance of dairy products (11,12).…”

Optimization of enzyme‐assisted extraction of albedo extract obtained from watermelon rind (Citrullus lanatus) and its use in the enrichment of nutrients and bioactive compounds in watermelon juices

“…6 Several studies have focused on the use of biomolecules as a new natural source of additives for the food industry. 5,7 A range of conventional solvent-based extraction methods is predominantly being used in the food sector for the isolation of bioactive compounds. However, there are bioactive compounds bound to the cell wall of the plants which are difficult to extract out using conventional extraction methods.…”

“…The polysaccharides and antioxidants naturals are responsible for several biological activities, including antiviral, antioxidant, antitumor, anticoagulant, anti‐inflammatory and immunostimulatory action 6 . Several studies have focused on the use of biomolecules as a new natural source of additives for the food industry 5,7 …”