فهرست نشریات علمی دسترسی آزاد ایران

Baobab fruit crude polysaccharides (BBP) were extracted and purified with a yield of 24.01 ± 1.20%. BBP contained 53.20 ± 1.90% total sugars, with dominant monosaccharides including xylose (55.40%), glucose (19.44%), and galacturonic acid (6.21%). FTIR analysis revealed BBP–WPI interactions, with shifts in amide I and II bands indicating alterations in protein secondary structure, quantified as an increase in β-sheet content. Intrinsic fluorescence showed blue shifts in emission maxima from 331 nm (WPI) to 328–321 nm in complexes, with the maximum intensity at 3% BBP. UV absorption suggested molecular interactions, and SEM images showed morphological changes with increasing BBP. Congo red assay indicated no triple helix conformation in BBP. TGA revealed thermal degradation stages, with an initial mass loss (3.5%) at 141.9 °C due to moisture, followed by further decomposition at 234.1, 352.6, and 733.8 °C. The residual mass at 900 °C was high, indicating considerable thermal resistance. BBP-WPI complexes demonstrated enhanced antioxidant activity (>80% DPPH scavenging), reaching 96.87% at 4% BBP. Surface hydrophobicity increased with BBP concentration, while emulsifying properties were concentration-dependent, with peak emulsifying activity observed at the lowest tested BBP concentration (0.5%). These findings support the potential of BBP-WPI complexes in functional food systems.