Purification, Structural Characterization, Antioxidant Activity, and <i>In Vitro</i> Digestibility of Peach Gum Polysaccharide Extracted Using an Enzymatic Method

Research on peach gum polysaccharides (PGP) has recently surged; nevertheless, its utilization remains circumscribed by its elevated molecular weight. This investigation employed xylanase to depolymerize PGP, assessing the antioxidant potential and in vitro digestibility of the resultant emulsion. The analysis disclosed that the average molecular weight of the enzyme-extracted PGP (EPGP) stood at 1.3 × 10⁶ Da. Characteristic absorption bands of EPGP were pinpointed through Fourier transform infrared spectroscopy. The monosaccharide composition of EPGP encompassed L-rhamnose, D-galactose, D-mannose, D-xylose, and L-arabinose, with molar ratios of 0.4:0.7:6.6:30.8:61.5, correspondingly. Furthermore, EPGP exhibited superior antioxidant capabilities in contrast to water-extracted PGP, elevating emulsification efficiency and free fatty acid liberation rates when juxtaposed with gelatin and Arabic gum. This exploration lays a foundational framework for the potential incorporation of PGP in food emulsions and pharmaceutical formulations.