Physicochemical characterization of water-soluble polysaccharide of Pachyrhizus erosus L. with fermentation assisted extraction method

International Conference on Agriculture, Environment, and Food Security 2018

农业科学;生态环境科学

Rusmarilin, H.^1 ; Hilman, A.^1

Department of Food Science, Faculty of Agriculture, Universitas Sumatera, Utara, Medan, Nort Sumatera, Indonesia^1

关键词: Assisted extractions;    Blood sugar levels;    Completely randomized designs;    Degree of polymerization;    Dextrose equivalents;    Physico-chemical characterization;    Viscous properties;    Water-soluble polysaccharides;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/260/1/012096/pdf
DOI  :  10.1088/1755-1315/260/1/012096

来源: IOP

【 摘 要 】

Water-soluble polysaccharide (WSP) is one of a complex chemical content contained in Pachyrhizus erosus L. (PeL). A recent study was examined the effect of FAEM with aqueous and Saccharomyces sp. In this study used a completely randomized design with two factors i.e. water extraction with extracting water addition on the amount of starch used (1:0.5; 1:1; 1:1.5; 1:2) and FAEM with distilled water, Saccharomyces sp and Rhizopus sp. Interestingly, dextrose equivalent of WSP-PeL (DE = 4) showed increased significant effect of FAEM with Rhizopus sp than both distilled water and Saccharomyces sp. Although degree of polymerization and total sugar just showed significant effect, WSP-PeL (DPav = 24) has a good solubility (SO = 83%) and viscosity (μ = 0.973 cP). These findings suggest that due to the viscous properties of WSP-PeL can inhibits the absorption of excessive macronutrient and decrease blood sugar levels, derived from fermentation WSP-PeL in the colon to produce Saturated-Chain Fatty Acid (SCFA).