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| Analysis of the Polysaccharides with Different Purification Levels in Pea (Pisum sativum) by Scanning Electron Microscope |
| ZHANG Shu-Jie, QUAN Wei, JIANG Hong-Wei, KANG Yu-Fan* |
| College of Agronomy and Biotechnology, China Agricultural University, Beijing 100193, China |
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Abstract China is abundant in peas (Pisum sativum), which have important processing and utilization value in food, medicine and other fields. In recent years, researches on its functional components and bioactive substances have become popular gradually. In this study, pea meal as raw material for ultrasound-assisted extraction was used to get the crude soluble polysaccharide, and the yeild of polysaccharide, measured by the method of phenol-sulfate, was 7.26%. The ultrastructural morphology of the soluble polysaccharides of pea with different purification levels was analyzed by scanning electron microscopy (SEM). By using different level of purification methods, the crude soluble polysaccharides extracted from pea were classified into 4, as follows, crude polysaccharide (CPP), deproteined polysaccharide (TPP), DEAE-sepharose Fast Flow ion-exchange chromatography polysaccharide (W-DEPP (water elution -diethylaminoethyl fast flow- ion exchange column chromatography), N-DEPP (NaCl elution -diethylaminoethyl fast flow- ion exchange column chromatography)) and sephadex G-100 chromatography polysaccharide (W-DE-GPP-a, W-DE-GPP-b, N-DE-GPP1-a, N-DE-GPP1-b). As the results, ultrastructural morphology observations were analyzed and summarized according to the characteristics of ultrastructural morphology of these different polysaccharides by changing three definitions, which were 100 fold, 1 000 fold and 10 000 fold, respectively. In this study, the soluble polysaccharides of pea with different purification levels were investigated by SEM, from which a series of photos were obtained preliminarily. The results of this study provide a reliable reference for the morphological characteristics and further studies of pea polysaccharides.
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Received: 13 December 2018
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Corresponding Authors:
yfkang@cau.edu.cn
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