ArticleFood chemistry: X2025
Impact of extraction methods on soybean hull polysaccharides: structure and functional properties analysis.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Review
- Polysaccharides: Natural candidates for targeting immunometabolic regulation in hepatocellular carcinoma (Review).Molecular medicine reports · 2026Review
- Polysaccharide-modified quinoa-wheat composite flour: Optimization of functional properties and flavor profiles in steamed buns.Food chemistry: X · 2026Article
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Authors and funding
5 authors.
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Abstract
Soybean hull polysaccharides (SHP) exhibit diverse functional properties, yet the influence of extraction methods on their structure-function relationships remains unclear. This study investigated microwave-assisted extraction (M), extractant-assisted (citric acid, MC; sodium citrate, MS), and extractant-enzyme (cellulase/pectinase)-assisted (MCC, MCP, MSC, MSP). The results show that the M have a relatively high extraction yield (3.39 %) and carbohydrate content (92.64 %) compared with others. MS have the highest glucuronic acid content (41.60 %). Structural analysis revealed that M, MC, MCC, and MCP produced RG-I-type pectins with high branching degrees (12.85-16.71), whereas MS, MSP, and MSC generated predominantly linear homogalacturonan (HG) domains (linearity: 1.51-1.81). Moreover, Na
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