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Physicochemical Study on Polysaccharides from

Ziziphus jujube cv. Muzao

*
JI Xiaolong,摇 LI Huanyu,摇 HAN Lin,摇 LIU Fang,摇 PENG Qiang,摇 WANG Min
(College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China)

Abstract: Ziziphus jujuba cv. Muzao polysaccharides (ZMP) were obtained by ultrasonic assisted acid
buffer extraction, alcohol precipitation, protein removal, and decolorization. In this study, the solubility
and monosaccharide compositions of ZMP were investigated. The rheological properties and stability of
polysaccharides were determined by using rheometer and differential scanning calorimeter. The results
showed that ZMP were easily dissolved in hot water not cold water and they were hardly dissolved in
organic reagent. The composition of ZMP was rhamnose, arabinose, mannose, glucose, and galactose.
ZMP solution exhibited high thermal stability and pseudoplastic flow behavior.

Keywords: Ziziphus jujuba cv. Muzao; polysaccharides; rheological properties; physicochemical properties
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