ArticleScientific reports2024
Preparation, characteristics and antioxidant activity of mung bean peel polysaccharides.
Article in Scientific reports, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Modification, analysis and properties of Piper nigrum polysaccharide.Scientific reports · 2025Article
- Extraction, structure, activity and application of konjac glucomannan.Ultrasonics sonochemistry · 2025Review
- Immunostimulatory effects mechanism of polysaccharide extracted from Acanthopanax senticosus on RAW 264.7 cells through activating the TLR/MAPK/NF-κB signaling pathway.Scientific reports · 2025Article
- The antioxidant activity of shaddock peel polysaccharides.Scientific reports · 2025Article
- Preparation, structure and properties of litchi pericarp polysaccharide.Scientific reports · 2025Article
- Chemical modification and antioxidant activity of Wendan peel polysaccharide.Scientific reports · 2025Article
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Authors and funding
2 authors.
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No grant is acknowledged in the PubMed record.
Abstract
The mung bean peel polysaccharide (MBP) extracted by hot water was chemically modified. By changing the dosage of phosphorylation reagent and acetylation reagent, three kinds of phosphorylated MBP ( P-MBP-1, P-MBP-2, P-MBP-3 ) and acetylated MBP ( AC 0.6-MBP, AC 1-MBP, AC 1.4-MBP ) with different degrees of substitution were prepared. By measuring the sugar content and substitution degree of the modified products, it was found that the amount of reagent had a certain effect on both of them. The modified products were determined by infrared spectrum and nuclear magnetic resonance. The results showed that the chemical modification was successful. The in vitro antioxidant capacity (·OH scavenging ability, O
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