Optimization of Enzymatic-assisted Extraction of Haw Pectin by Response Surface Methodology and Its Anti-oxidation/glycation Activities in Vitro

Based on single factor experiments including the amount of xylanase,enzymolysis temperature,pH of solvent and enzymolysis time,response surface methodology was used to optimize the extraction of hawthorn pectin by xylanase in this study. In addition,the antioxidant and antiglycation activities of pectin were investigated in vitro. The results showed that the optimal conditions for the extraction of haw pectin by xylanase were as follows:The amount of xylanase was 70 U/g,pH was 7.0,the enzymolysis temperature was 50.5℃ and the enzymolysis time was 3.0 h. Finally,the yield of haw pectin was 16.8%±0.2%. The experiments of antioxidation and anti-glycation activities in vitro,With increasing of pectin polysaccharide concentration,the DPPH· scavenging rate increased from 19.4% to 63.7%,·OH scavenging rate increased from 10.1% to 69.3%,O₂^-· scavenging rate increased from 12.8% to 59.2%. Under the simulated reaction system of BSA-fructose,the inhibition rate of saccharification of pectin increased from 20.9% to 55.4%. The inhibition rate of pectin saccharification under the BSA-MGO simulated reaction system from 10.7% to 55.9%. Therefore,enzymatic extraction of pectin polysaccharide had obvious anti-oxidation and anti-glycation activities in vitro,and its activity was positively correlated with the concentration. It would be a natural food-derived antioxidant and anti-glycation agent in vitro.