AI Article Synopsis
- Polysaccharides (PSY) have various beneficial properties but are not commonly used in food, prompting this study to explore their potential using parts of a Southeast Asian plant.
- The research focused on creating complexes with whey protein concentrate (WPC) from the plant's stem (HCPS) and leaf (HCPL), measuring their stability and antioxidant activities.
- Results indicated that the HCPL-WPC complex displayed greater stability and better antioxidant activity compared to the HCPS-WPC complex, highlighting possibilities for using polysaccharides in food applications.
Article Abstract
polysaccharides (PSY) are known to exhibit a variety of beneficial activities, but these are currently not specifically utilized in food. Hence, using the two edible parts of , a herbaceous plant native to Southeast Asia, this study developed polysaccharides of a stem (HCPS)-whey protein concentrate (WPC) complex and a leaf (HCPL)-WPC complex, and studied their stability, structure and antioxidant activity. The results showed that stability differed in complexes with different proportions, exhibiting only relative stability in the two complexes in which the ratio of HCPS-WPC and HCPL-WPC was 1:4, but increased stability in the HCPL-WPC complex (ζ-potential of HCPL-WPC: | -21.87 mv| >ζ-potential of HCPS-WPC: | -21.70 mv|). Structural characterization showed that there was electrostatic interaction between HCPS and WPC and between HCPL and WPC. The HCPL-WPC was found to have better antioxidant activity. The findings of this study, thus, provide a reference for the development of polysaccharide applications in food.
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Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9905250 | PMC |
| http://dx.doi.org/10.3389/fnut.2023.1020328 | DOI Listing |
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