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Isolation, characterisation and sulphation of soluble polysaccharides isolated from Cucurbita maxima

Authors

  • Chun-Li Zhou,

    1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
    2. School of Life Science, Jiangxi Science &Technology Normal University, Nanchang, China
    3. Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing, China
    4. Research Center for Fruit and Vegetable Processing Engineering, Ministry of Education, Beijing, China
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  • Wei Liu,

    1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
    2. Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing, China
    3. Research Center for Fruit and Vegetable Processing Engineering, Ministry of Education, Beijing, China
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  • Qian Kong,

    1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
    2. Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing, China
    3. Research Center for Fruit and Vegetable Processing Engineering, Ministry of Education, Beijing, China
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  • Yi Song,

    1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
    2. Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing, China
    3. Research Center for Fruit and Vegetable Processing Engineering, Ministry of Education, Beijing, China
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  • Yuan-Ying Ni,

    1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
    2. Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing, China
    3. Research Center for Fruit and Vegetable Processing Engineering, Ministry of Education, Beijing, China
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  • Quan-Hong Li,

    Corresponding author
    1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
    2. Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing, China
    3. Research Center for Fruit and Vegetable Processing Engineering, Ministry of Education, Beijing, China
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  • Dolores O'Riordan

    1. UCD Institute of Food and Health, University College Dublin, Belfield Dublin, Ireland
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Summary

Using hot water extraction, a large number of polysaccharides were obtained from Cucurbita maxima. A DEAE-Sepharose CL-6B chromatography column was used to isolate the major polysaccharides from C. maxima. Two fractions were obtained (LP2-1 and LP2-2). LP2-1 and LP2-2 consisted of neutral polysaccharides (MW: 1.02 × 104 and 4.32 × 108 g mol−1, respectively) comprised mainly of galactose units. Analyses by FT-IR spectrometry, partial acid hydrolysis, periodate oxidation, Smith degradation and GC-MS indicated that LP2-1 consisted of 85.3% (1→4) glycosidic linkages and 1.7% (1→3) or (1→6) glycosidic linkages. The LP2-1 backbone consisted of (1→4)-linked galactose units, which occasionally branched at O6 or O3. The branches were composed of (1→4)-linked galactose and terminated with galactose (13%). Two sulphated derivatives (SLP2-1 and SLP2-2) with variable degrees of sulphation (DS) were obtained by the sulphur trioxide–pyridine method, without degradation of the polysaccharide. DS of PL2-1 and PL2-2 was 0.19 and 0.20, respectively.

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