Table 4.
Carboxymethylation modification of natural plant polysaccharides (2012–2022).
| Source | Extraction Method | B-Mw (kda) |
A-Mw (kda) |
Modification Method | Main Modifying Conditions | DS | B-CHO (%) |
A-CHO (%) | Biological Activity | Refer |
|---|---|---|---|---|---|---|---|---|---|---|
| Amana edulis (AEPs) | Acidic extraction Hot water extraction |
N | N | Solvent method | AEPs (500 mg) Isopropanol (12.5 mL) React at 25 °C for 3 h followed by reaction at 60 °C which lasted for 1.5 h |
0.605–0.783 | 56.53–65.61 | 52.22–60.45 | Antioxidant | [23] |
| Cucumber (N) | Hot-water extraction | N | N | Water media method | Polysaccharide (500 mg) NaOH (6.5 g, 20%) Chloroacetic acid (4 g, 30%) Reaction at 70 °C for 4 h |
0.18 | 20.6 | 44.07 | Antioxidant | [45] |
| Orchis chusua D. Don (SP) | Hot-water extraction | 369 | 68 | Water media method | SP (200 mg) NaOH (15.2 mL, 20%) Chloroacetic acid (6.2 mL, 30%) Reaction at 70 °C for 2 h |
0.13 | 47.93 | 54.71 | Antioxidant | [53] |
| Cyclocarya paliurus (CP) | Hot-water extraction | 139.6 | 175.4 | Solvent method | CP (300 mg) Isopropanol (20 mL) Carboxymethylation reagent (10 mL, 20% NaOH, 3 g chloroacetic acid, and 20 mL isopropanol) Reaction at 55 °C for 5 h |
0.29 | N | N | Antioxidant Antitumor |
[54] |
| Blackcurrant fruits (RNP) | Ultrasonic-assisted enzymatic extraction | 8.093 | 11.036–12.548 | Solvent method | RNP (100 mg) Isopropanol (5 mL) NaOH (2.0 mL, 20%) The resulting solution was heated at different temperatures (60–100 °C) at various ratios of MCA to polysaccharide (8:1–30:1) for various periods (20–60 min) |
0.44–1.1 | 51.95 | 47.61–52.47 | Antioxidant Anti-lipid peroxidation Anti-hemolytic |
[93] |
| Cyclocarya paliurus (CP) | Hot-water extraction | N | 1.03–1.08 × 103 | Water media method | CP (500 mg) NaOH (38 mL, 20%) Chloroacetic acid (1, 2, 3 g) Reaction at 55 °C for 5 h |
0.025– 0.193 |
60.62 | 55.13–58.16 | Antioxidant | [94] |
| Bitter gourd (P) |
Hot-water extraction | N | N | Water media method | P (1000 mg) NaOH (85 mL, 20%) Chloroacetic acid (15 mL, 4 mol/L) react at 55 °C for 5 h |
0.89 | 74 | 43.5 | Antioxidant | [95] |
| Garlic (P) | Hot-water extraction (Pretreatment degreasing) | N | N | Water media method | P (800 mg) NaOH (12.5 g, 20%) Chloroacetic acid (7.5 g, 30%) Reaction at 70 °C for 4 h |
0.92 | 76.67 | 60.27 | Antioxidant | [96] |
| Schisandra (SP) |
Hot-water extraction | 143 | N | Solvent method | SP (500 mg) Isopropanol (20 mL) Chloroacetic acid (0.83 g) Reaction at 62.67 °C for 4.27 h |
0.88 | 82.5 | 89.5 | Immunomodulatory | [97] |
N: Not Referred; B-Mw: Mw before modification; A-Mw: Mw after modification; B-CHO: Carbohydrate content before modification;A-CHO: Carbohydrate content after modification.