Purification, Structural Characterization, Antioxidant Activity, and In Vitro Digestibility of Peach Gum Polysaccharide Extracted Using an Enzymatic Method

Xiaohua Cheng; Shubo Chen; Yang Liu; Feng Yang; Jie Chen

doi:10.1002/fsn3.70545

Purification, Structural Characterization, Antioxidant Activity, and In Vitro Digestibility of Peach Gum Polysaccharide Extracted Using an Enzymatic Method

Food Sci Nutr. 2025 Jun 29;13(7):e70545. doi: 10.1002/fsn3.70545. eCollection 2025 Jul.

Authors

Xiaohua Cheng¹, Shubo Chen², Yang Liu², Feng Yang², Jie Chen²

Affiliations

¹ School of Tourism and Culinary Arts of Zhejiang Business College Hangzhou China.
² School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou China.

Abstract

Research on peach gum polysaccharides (PGP) has recently surged; nevertheless, its utilization remains circumscribed by its elevated molecular weight. This investigation employed xylanase to depolymerize PGP, assessing the antioxidant potential and in vitro digestibility of the resultant emulsion. The analysis disclosed that the average molecular weight of the enzyme-extracted PGP (EPGP) stood at 1.3 × 10⁶ Da. Characteristic absorption bands of EPGP were pinpointed through Fourier transform infrared spectroscopy. The monosaccharide composition of EPGP encompassed L-rhamnose, D-galactose, D-mannose, D-xylose, and L-arabinose, with molar ratios of 0.4:0.7:6.6:30.8:61.5, correspondingly. Furthermore, EPGP exhibited superior antioxidant capabilities in contrast to water-extracted PGP, elevating emulsification efficiency and free fatty acid liberation rates when juxtaposed with gelatin and Arabic gum. This exploration lays a foundational framework for the potential incorporation of PGP in food emulsions and pharmaceutical formulations.

Keywords: antioxidant activity; enzymatic method; in vitro digestibility; peach gum polysaccharide; structural characterization.