Optimization of the biotransformation process pumpkin polysaccharide by using Lactobacillus plantarum

Authors

Li Xiao-jie, College of Food Science and Bioengineering, Tianjin Agricultural University, Tianjin 300392 , China
Guo Yi, College of Food Science and Bioengineering, Tianjin Agricultural University, Tianjin 300392 , China
Ma Qing, College of Food Science and Bioengineering, Tianjin Agricultural University, Tianjin 300392 , China
Wang Pu, College of Food Science and Bioengineering, Tianjin Agricultural University, Tianjin 300392 , China
Xiao Ping, College of Food Science and Bioengineering, Tianjin Agricultural University, Tianjin 300392 , China ；Tianjin Agricultural and Sideline Products Deep Processing Technology Engineering Center, Tianjin 300392 , China

Abstract

Objective: This study aimed to improve the technological conditions of antioxidant activity of pumpkin polysaccharide. Methods:The effects of temperature, pumpkin powder/distilled water ratio of solid to liquid, inoculation amount and shaking speed on the extraction rate of bio-transformed pumpkin polysaccharide were investigated, and the scavenging ability of pumpkin polysaccharide on DPPH free radical was studied. Results:The optimal conditions were inoculation amount 1% and solid-liquid ratio 1∶30 (g/mL), with shaking speed of 100 r/min at 37 ℃. Under the control of these conditions, the scavenging rate of DPPH free radical was (54.61±1.58)%. The in vitro antioxidant activity of the bio-transformed pumpkin polysaccharide was significantly higher than that of the non-transformed one. Conclusion: Lactobacillus plantarum nbkBC299 could improve the antioxidant activity of pumpkin polysaccharide.

Publication Date

10-16-2022

First Page

208

Last Page

212

DOI

10.13652/j.spjx.1003.5788.2022.90144

Recommended Citation

Xiao-jie, Li; Yi, Guo; Qing, Ma; Pu, Wang; and Ping, Xiao (2022) "Optimization of the biotransformation process pumpkin polysaccharide by using Lactobacillus plantarum," Food and Machinery: Vol. 38: Iss. 7, Article 32.
DOI: 10.13652/j.spjx.1003.5788.2022.90144
Available at: https://www.ifoodmm.cn/journal/vol38/iss7/32

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