从伊朗褐藻尼兹米丁那中提取并表征褐藻胶。
Extraction and characterization of an alginate from the Iranian brown seaweed Nizimuddinia zanardini.
机构信息
Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran; Université Clermont Auvergne, CNRS, SIGMA Clermont, Institut Pascal, F-63000 Clermont-Ferrand, France.
Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran.
出版信息
Int J Biol Macromol. 2018 Oct 15;118(Pt A):1073-1081. doi: 10.1016/j.ijbiomac.2018.06.154. Epub 2018 Jun 30.
Sodium alginate from Nizimuddinia zanardini (an Iranian brown algae) was extracted with acid and alkaline solutions, partially and totally hydrolyzed and analyzed for its biochemical composition. H NMR spectroscopy, SEC-MALLS, HPAEC and FT-IR were performed to determine its structure and its physico-chemical properties. This alginate has a M/G ratio of 1.1, a molecular weight of 103 kDa, a polydispersity index of 1.22, and an intrinsic viscosity of 342 mL/g. Its antioxidant activity was tested by DPPH radical scavenging showing its potential for food preservation. Rheological properties of solutions of this alginate with concentrations between 1 and 5% (w/v) in water and 0.5 M NaCl were investigated indicating a Newtonian fluid type behaviour in water and a shear thinning fluid type behaviour in NaCl solutions.
从伊朗褐藻尼扎姆丁尼扎尔达尼（Nizimuddinia zanardini）中提取的海藻酸钠，采用酸、碱溶液提取、部分和完全水解，并对其生化成分进行分析。采用 NMR 光谱、SEC-MALLS、HPAEC 和 FT-IR 来确定其结构和理化性质。该海藻酸钠的 M/G 比为 1.1，分子量为 103kDa，多分散指数为 1.22，特性黏度为 342mL/g。通过 DPPH 自由基清除试验测试其抗氧化活性，表明其在食品保鲜方面具有潜力。研究了该海藻酸钠在水和 0.5M NaCl 中浓度为 1%至 5%（w/v）的溶液的流变性质，表明在水中呈牛顿流体行为，在 NaCl 溶液中呈剪切稀化流体行为。
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