Characterization of polysaccharides obtained from purslane (Portulaca olerace L.) using different solvents and enzymes

Ae Jin Choi, Chul Jin Km, Yong Jin Cho, Yangha Kim, Jae Yoon Cha, Jae Kwan Hwang, In Hwan Kim, Chong Tai Kim

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Abstract

Physiochemical properties, such as yield and molecular weight distribution of polysaccharide fractions, of poly-saccharides in the enzymatic hydrolysates of purslane were investigated and characterized. A higher amount of micro nutrients, such as potassium (9,413 mg/100 g), phosphorus acid (539 mg/100 g), leucine, alanine, lysine, valine, glycine, and isoleucine, was present in whole purslane. The yield of water soluble polysaccharides (WSP) was 0.29,7.01, and 7.94% when extracted using room temperature water (RTW), hot-water (HW), and hot temperature/high pressure-water (HTPW), respectively, indicating that HW or HTPW extraction may be effective to obtain WSP from purslane. The average ratio of L-arabinose:D-galactose in the WSP was 37:49, 34:37, and 27:29, when extracted using RTW, HW, and HTPW, respectively. These results indicate that water was a suitable extraction solvent for preparation of the arabinogalactan component of whole purslane. A higher yield and total carbohydrate content was obtained by using Viscozyme L instead of Pectinex 5XL during extraction of the WSP, which indicates that enzymatic treatment of purslane may be an effective method to control the Mw of polysaccharides. Finally, it was confirmed that Viscozyme L is a suitable enzyme for the hydrolysis and separation of polysaccharides obtained from purslane.

Original languageEnglish
Pages (from-to)928-934
Number of pages7
JournalFood Science and Biotechnology
Volume16
Issue number6
Publication statusPublished - 2007 Dec 1

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All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Food Science
  • Applied Microbiology and Biotechnology

Cite this

Choi, A. J., Km, C. J., Cho, Y. J., Kim, Y., Cha, J. Y., Hwang, J. K., Kim, I. H., & Kim, C. T. (2007). Characterization of polysaccharides obtained from purslane (Portulaca olerace L.) using different solvents and enzymes. Food Science and Biotechnology, 16(6), 928-934.