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A preliminary study of monosaccharide composition and α‐glucosidase inhibitory effect of polysaccharides from pumpkin (Cucurbita moschata) fruit
- Song, Yi, Zhang, Yuyu, Zhou, Tingting, Zhang, Hua, Hu, Xiaosong, Li, Quanhong
- International journal of food science & technology 2012 v.47 no.2 pp. 357-361
- Cucurbita moschata, fruits, gas chromatography, gel permeation chromatography, glucose, hydrolysis, metrology, molecular weight, polysaccharides, proteins, pumpkins
- 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 × 104 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 (Km) was 0.106 m, and the inhibitory constants (Ki), 0.435 mg.