Physicochemical properties, techno-functional attributes, and molecular correlations of fractionated Ulva prolifera polysaccharides

This study investigates the physicochemical properties, techno-functional attributes, and molecular correlations of Ulva prolifera polysaccharides (UPPs) obtained through ultrafiltration and column chromatography. Three polysaccharide fractions (UPP, UPP-1, and UPP-2) were successfully isolated and characterized, revealing diverse structural features such as molecular weight, monosaccharide composition, and triple-helical conformations. Notably, UPP-1 exhibited superior antioxidant capacity and thermal stability, likely due to its higher degree of crystallinity. Conversely, UPP and UPP-2 demonstrated enhanced hygroscopicity, moisture retention, and emulsifying properties, attributable to their dense molecular structures and functional group distributions. Furthermore, Pearson analyses highlighted significant correlations between molecular characteristics and functional properties. Both glucose (Glu) content and Mw were identified as key factors influencing the antioxidant activity of UPPs. Mw played a crucial role in determining moisture retention properties, while emulsifying performance was positively associated with the total polysaccharide content. These findings provide valuable insights into the structure-function relationships of UPPs, paving the way for their potential applications in functional foods, cosmetics, and pharmaceuticals.