Physicochemical and Functional Properties of Okra Leaf Polysaccharides Extracted at Different pHs

Different extraction pH values obtain polysaccharides with tailored structures and novel functionalities. This study investigated the influence of different (4.2, 6.8, 9.2) on physicochemical compositions structural functional properties okra leaf (OLPs). The yield (2.74–7.34%), molecular weights (68.5–85.4 kDa), total sugar contents (64.87–95.68%), degree acetylation (18.28–22.88%), methylation (8.97–15.20%) OLPs varied significantly (p < 0.05). monosaccharide composition reflected as pectic polysaccharides, galacturonic acid, galactose, rhamnose, arabinose. However, differences in their molar ratios, such side-chain backbone chain compositions, greatly affected properties. Additionally, notable due to were observed physical properties, thermal stability, crystallinity. FTIR NMR spectra revealed that had negligible effects primary structure OLPs. All showed non-Newtonian fluid behavior aqueous system apparent viscosities correlating weights. Furthermore, fractions stabilized oil-in-water emulsions differently distinct radical scavenging activities related compositions. provides a basis for selecting appropriate prepare specific characteristics applications food-related disciplines.