School of Food & Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
Engineering Research Center of Health Food Design & Nutrition Regulation, School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan 523808, China.
Food Chem. 2019 Dec 1;300:125221. doi: 10.1016/j.foodchem.2019.125221. Epub 2019 Jul 23.
In this study, water-soluble curdlan products (Cur and Cur-D) were prepared by an alkali-neutralization treatment process, after which ferulic acid (FA)-grafted Cur conjugates (Cur-g-FA and Cur-D-g-FA) were fabricated in the presence and absence of salt by adopting an approach involving free-radicals generated by the ascorbic acid/hydrogen peroxide redox pair under an inert atmosphere. Results showed that FA was successfully grafted onto the C-6 and C-4 positions of the Cur chains through covalent linkages and that the presence of salt exerted minor influences on the grafting ratios and structural characterizations of the products. Cur-g-FA and Cur-D-g-FA showed decreased crystallinity, thermal stability, and rheological properties, as well as a distinct surface morphology, when compared with those of native Cur. However, Cur-g-FA and Cur-D-g-FA also exhibited remarkably enhanced free-radical scavenging ability and antioxidant capacity in vitro. These results indicate that FA-grafted Cur conjugates have great potential application in the field of functional foods.
在这项研究中，通过碱中和处理工艺制备了水溶性昆布多糖产品（Cur 和 Cur-D），然后在惰性气氛下，采用抗坏血酸/过氧化氢氧化还原对产生的自由基的方法，在有盐和无盐的条件下制备了接枝了阿魏酸（FA）的 Cur 缀合物（Cur-g-FA 和 Cur-D-g-FA）。结果表明，FA 通过共价键成功接枝到 Cur 链的 C-6 和 C-4 位置上，并且盐的存在对产物的接枝率和结构特征的影响较小。与天然 Cur 相比，Cur-g-FA 和 Cur-D-g-FA 的结晶度、热稳定性和流变性能降低，表面形态明显不同。然而，Cur-g-FA 和 Cur-D-g-FA 体外自由基清除能力和抗氧化能力显著增强。这些结果表明，接枝了 FA 的 Cur 缀合物在功能性食品领域具有很大的应用潜力。
