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Enzymatic preparation of fructooligosaccharides-rich burdock syrup with enhanced antioxidative properties | Tian | Electronic Journal of Biotechnology
doi:10.1016/j.ejbt.2019.04.009
Electronic Journal of Biotechnology, Vol 40 (2019)

Enzymatic preparation of fructooligosaccharides-rich burdock syrup with enhanced antioxidative properties

Kangming Tian, Jun Wang, Zhimeng Zhang, Lei Cheng, Peng Jin, Suren Singh, Bernard Prior, Zheng-Xiang Wang



Abstract

Background: Burdock (Arctium lappa L.) is a fructan-rich plant with prebiotic potential. The aim of this study was to develop an efficient enzymatic route to prepare fructooligosaccharides (FOS)-rich and highly antioxidative syrup using burdock root as a raw material.

Results: Endo-inulinase significantly improved the yield of FOS 2.4-fold while tannase pretreatment further increased the yield of FOS 2.8-fold. Other enzymes, including endo-polygalacturonase, endo-glucanase and endo-xylanase, were able to increase the yield of total soluble sugar by 11.1% (w/w). By this process, a new enzymatic process for burdock syrup was developed and the yield of burdock syrup increased by 25% (w/w), whereas with FOS, total soluble sugars, total soluble protein and total soluble polyphenols were enhanced to 28.8%, 53.3%, 8.9% and 3.3% (w/w), respectively. Additionally, the scavenging abilities of DPPH and hydroxyl radicals, and total antioxidant capacity of the syrup were increased by 23.7%, 51.8% and 35.4%, respectively.

Conclusions: Our results could be applied to the development of efficient extraction of valuable products from agricultural materials using enzyme-mediated methods.




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ISSN:  0717-3458

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