Abstract
The aim of the study was to obtain alginate oligosaccharides by using two degradation methods of sodium alginate (SA): with hydrochloric acid (G—guluronate, M—mannuronate and G + M fractions) and hydrogen peroxide (HAS—hydrolyzed SA), in order to assess and compare their biological activity and physico-chemical properties, with an attempt to produce gels from the obtained hydrolysates. The efficiency of each method was determined in order to select the fastest and most efficient process. The ferric ion reducing antioxidant power (FRAP), the ability to scavenge DPPH free radicals, rheological properties, Fourier Transformed Spectroscopy (FTIR) and the microbiological test against Escherichia coli and Staphylococcus aureus were performed. In order to check the functional properties of the obtained oligosaccharides, the texture profile analysis was assessed. The hydrolysis yield of acid SA depolymerization was 28.1% and from hydrogen peroxide SA, depolymerization was 87%. The FTIR analysis confirmed the degradation process by both tested methods in the fingerprint region. The highest ferric reducing antioxidant power was noted for HSA (34.7 µg), and the highest hydroxyl radical scavenging activity was obtained by G fraction (346 µg/Trolox ml). The complete growth inhibition (OD = 0) of alginate hydrolysates was 1%. All tested samples presented pseudoplastic behavior, only HSA presented the ability to form gel.
Highlights
IntroductionChemical modification of the polysaccharides is not specific, in contrast to enzymatic modification, which is characterized by high specificity of action [1]
Compared with the 28.1% of yield generated from the depolymerization of sodium alginate (SA) with hydrochloric acid, the yield increased to 87%, generated from the depolymerization of SA
Falkeborg et al used acid hydrolysis to obtain the mannuronate- and glucuronic-rich fractions. They showed that 200–300 mg of polyglucuronate and 270–370 mg of polymannuronate can be isolated from 1000 mg of sodium alginate
Summary
Chemical modification of the polysaccharides is not specific, in contrast to enzymatic modification, which is characterized by high specificity of action [1]
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