Study on carboxymethylated and acetylated modification process of Camellia Oleifera seed meal polysaccharides and its hypoglycemic activity

Authors

YANG Jian-an, Guizhou Research Institute of Chemical Engineering, Guiyang, Guizhou 550002, China
ZHANG Chao, School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
WEN Yan-bing, Guizhou Research Institute of Chemical Engineering, Guiyang, Guizhou 550002, China
FANG Fang, School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China

Abstract

Objective: To study the modification process of carboxymethylated Camellia Oleifera seed meal polysaccharide （CM-COP） and acetylated Camellia Oleifera seed meal polysaccharide （Ac-COP）, and to study their inhibitory effects on hyaluronidase. Methods: Using the degree of substitution as an index, the carboxymethylation and acetylation modification of Camellia Oleifera seed meal polysaccharide （COP） were carried out by sodium hydroxide-chloroacetic acid method and acetic anhydride method, respectively. Results: The best modification process for CM-COP was: sodium hydroxide concentration of 1.5 mol/L, reaction time of 3 h, reaction temperature of 60 ℃; Ac-COP best modification process is: acetic anhydride dosage 3.0 mL, reaction time 3 h, The reaction temperature was 60 ℃; and the inhibition rates of COP, CM-COP, and Ac-COP to hyaluronidase were 78.0%, 90.3% and 92.2%, respectively. Conclusion: COP, CM-COP, and Ac-COP all have inhibitory effects on hyaluronidase, and the inhibitory activities of CM-COP and Ac-COP are higher than COP, indicating that the modification can increase the biological activity of COP.

Publication Date

10-28-2021

First Page

44

Last Page

49

DOI

10.13652/j.issn.1003-5788.2021.10.008

Recommended Citation

Jian-an, YANG; Chao, ZHANG; Yan-bing, WEN; and Fang, FANG (2021) "Study on carboxymethylated and acetylated modification process of Camellia Oleifera seed meal polysaccharides and its hypoglycemic activity," Food and Machinery: Vol. 37: Iss. 10, Article 8.
DOI: 10.13652/j.issn.1003-5788.2021.10.008
Available at: https://www.ifoodmm.cn/journal/vol37/iss10/8

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