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A preliminary study of monosaccharide composition and α‐glucosidase inhibitory effect of polysaccharides from pumpkin ( Cucurbita moschata ) fruit
Author(s) -
Song Yi,
Zhang Yuyu,
Zhou Tingting,
Zhang Hua,
Hu Xiaosong,
Li Quanhong
Publication year - 2012
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2011.02846.x
Subject(s) - cucurbita moschata , polysaccharide , monosaccharide , chemistry , gel permeation chromatography , chromatography , hydrolysis , galactose , cucurbita , biochemistry , organic chemistry , medicine , alternative medicine , pathology , polymer
Summary In this work, crude polysaccharide extracts were extracted from pumpkin ( Cucurbita moschata ) fruit by hot water. After removal of proteins and purification, polysaccharides of pumpkin fruit (PP1‐1) were subjected to structural identification. Gas chromatography analysis indicated that PP1‐1 comprised of galactose (86.4%), and glucose (13.6%). The molecular weight of PP1‐1 was measured to be 0.87 × 10 4 Da by gel permeation chromatography. The inhibitory kinetic evaluation showed that it was non‐competitive inhibition of PP1‐1 on the α‐glucosidase‐catalysed hydrolysis of PNPG. The Michaelis–Menten constant ( K m ) was 0.106 m , and the inhibitory constants ( K i ), 0.435 mg.