Industrial optimization of fucoidan extraction from Sargassum sp. and its potential antioxidant and emulsifying activities
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- 作者：Awatief F. Hifney ; Mustafa A. Fawzy ; Khayria M. Abdel-Gawad ; Mohamed Gomaa ; m_gomaa@aun.edu.eg" class="auth_mail" title="E-mail the corresponding author
- 关键词：Buffer extraction ; Sulfated polysaccharides ; Experimental design ; Antioxidant activity ; Emulsifying activity
- 刊名：Food Hydrocolloids
- 出版年：2016
- 出版时间：March 2016
- 年：2016
- 卷：54
- 期：part_PA
- 页码：77-88
- 全文大小：2671 K
文摘
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Hot buffer extraction enhanced fucoidan yield and its sulfate content.
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Yield and sulfate content of fucoidan were optimized using Box–Behnken design.
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At optimum conditions, yield, and sulfate content were 19 and 47.6%, respectively.
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Chemical characteristics and antioxidant activity of fucoidan were elucidated.
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Crude fucoidan showed good emulsifying activity.