Laboratoire de Valorisation, Analyses et Sécurité des Aliments, Université de Sfax, École Nationale d'Ingénieurs de Sfax, Route de Soukra, 3038 Sfax, Tunisia.
Laboratoire de Valorisation, Analyses et Sécurité des Aliments, Université de Sfax, École Nationale d'Ingénieurs de Sfax, Route de Soukra, 3038 Sfax, Tunisia.
Int J Biol Macromol. 2018 Oct 1;117:937-946. doi: 10.1016/j.ijbiomac.2018.05.202. Epub 2018 Jun 1.
In the present work, water-soluble polysaccharides were isolated from black cumin seeds. Polysaccharides were characterized by their carbohydrate composition, molecular weight, thermal stability and by FTIR, NMR spectroscopy and X-ray diffraction. The surface, the functional and the antioxidant properties of black cumin water-soluble polysaccharides (BCWSP) were also investigated. BCWSP consisted mainly of galacturonic acid (30.20%), glucuronic acid (17.66%) and neutral sugar (22.99%). BCWSP was composed of high peak molecular weight. The FTIR spectrum obtained for BCWSP showed two most important absorptions, at 1659 and 1085 cm, which corresponded to COO of uronic acids and pyranose form, respectively. NMR spectroscopy data suggested that the BCWSP is probably a rhamnogalacturonan backbone with galactan and arabinan side chains. X-ray pattern revealed the semi-crystalline behavior of BCWSP. WHC and OHC of BCWSP were relatively high and varied with temperatures. The polysaccharide zeta potential was greatly affected by pH. Results indicated that the decrease of surface tension has influenced foaming and emulsifying capacities. The DPPH radical scavenging activity of the BCWSP was 63.25% at 1 mg/mL. The BCWSP displayed moderate reductive, β carotene bleaching and chelating abilities. Overall, our results suggested that BCWSP could be used as alternative additives in food and non-food products.
在本工作中，从黑孜然种子中分离出水溶性多糖。通过碳水化合物组成、分子量、热稳定性以及傅里叶变换红外光谱（FTIR）、核磁共振波谱（NMR）和 X 射线衍射（XRD）对多糖进行了表征。还研究了黑孜然水溶性多糖（BCWSP）的表面、功能和抗氧化特性。BCWSP 主要由半乳糖醛酸（30.20%）、葡萄糖醛酸（17.66%）和中性糖（22.99%）组成。BCWSP 由高分子量峰值组成。BCWSP 的 FTIR 谱显示出两个最重要的吸收峰，分别在 1659 和 1085 cm 处，分别对应于糖醛酸的 COO 和吡喃糖的形式。NMR 光谱数据表明，BCWSP 可能是带有半乳糖和阿拉伯聚糖侧链的鼠李半乳糖醛酸聚糖骨架。X 射线图谱表明 BCWSP 具有半结晶行为。BCWSP 的 WHC 和 OHC 相对较高，并随温度变化而变化。多糖的zeta 电位受 pH 值影响很大。结果表明，表面张力的降低影响了起泡和乳化能力。BCWSP 的 DPPH 自由基清除活性在 1 mg/mL 时为 63.25%。BCWSP 表现出中等的还原、β-胡萝卜素漂白和螯合能力。总体而言，我们的结果表明，BCWSP 可以作为食品和非食品产品的替代添加剂。
