Purification, characterization and antiglycation activity of a novel polysaccharide from black currant.

Abstract

A novel polysaccharide fraction (BCP-1) was extracted from the black currant fruit by ultrasound-assisted compound enzyme and purified by chromatography on macroporous resin D4006, anion-exchange Q-Sepharose FF and Sephadex G-100 columns. BCP-1 consisted of galacturonic acid, xylose, mannose, glucose and galactose in a ratio of 1.00:3.14:1.83:17.90:1.98 and… (More)
DOI: 10.1016/j.foodchem.2015.12.078

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