School of Food & Biological Engineering, Jiangsu University, Zhenjiang, China.
Engineering Research Center of Health Food Design & Nutrition Regulation, School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan, China.
J Sci Food Agric. 2020 Dec;100(15):5352-5362. doi: 10.1002/jsfa.10583. Epub 2020 Jul 14.
Pectin, as a functional ingredient, is best known as a gelling and thickening agent, stabilizer, and fat substitute in processed foods. The synthesis of pectin graft copolymers is considered one of the most fascinating ways to improve its physicochemical and functional properties. In this study, therefore, water-soluble pectin or ultrasound-treated pectins (UP30 and UP60) grafted with ferulic acid (FA) conjugates, pectin-g-FA, UP30-g-FA and UP60-g-FA, were synthesized via a free radical-mediated grafting procedure, and their physicochemical, structural, and functional characteristics were investigated. Moreover, 2,2-diphenyl-1-picryl-hydrazyl (DPPH)-radical scavenging activity, Trolox equivalent antioxidant capacity (TEAC) assay and ferric-reducing ability of plasma (FRAP) assay were used to evaluate their antioxidant activities in vitro.
Results showed that FA was covalently grafted onto pectin or ultrasound-treated pectins, and the grafting ratios of pectin-g-FA, UP30-g-FA and UP60-g-FA were 65.43 ± 1.30, 82.55 ± 1.71 and 75.82 ± 0.89 mg FA/g, respectively. Although the molecular weights, apparent viscosities, and thermal stabilities of the three FA-grafted pectin conjugates decreased and their surface morphologies were different from those of native pectin and ultrasound-treated pectins, they possessed prominent DPPH-radical scavenging ability [half maximal inhibitory concentration (IC ) of 0.32 to 0.89 mg mL ) and antioxidant capacity (TEAC of 100.02 to 153.42 μmol Trolox/g sample; FRAP: 166.41 to 270.27 μmol FeSO /g sample). Their antioxidant potentials were positively correlated with the grafting ratio.
This study provided a promising strategy for the functionalization of pectin, and the prepared FA-grafted pectin conjugates could be explored as functional ingredients that showed potential for applications in food and agriculture systems. © 2020 Society of Chemical Industry.
果胶作为一种功能成分,最常被用作加工食品中的胶凝剂、增稠剂、稳定剂和脂肪替代品。果胶接枝共聚物的合成被认为是改善其物理化学和功能特性的最吸引人的方法之一。因此,在本研究中,通过自由基介导的接枝过程合成了水溶性果胶或超声处理的果胶(UP30 和 UP60)与阿魏酸(FA)的接枝物,果胶-g-FA、UP30-g-FA 和 UP60-g-FA,并研究了它们的物理化学、结构和功能特性。此外,还使用 2,2-二苯基-1-苦基肼(DPPH)自由基清除活性、Trolox 等效抗氧化能力(TEAC)测定和血浆还原能力(FRAP)测定来评估它们的体外抗氧化活性。
结果表明,FA 被共价接枝到果胶或超声处理的果胶上,并且果胶-g-FA、UP30-g-FA 和 UP60-g-FA 的接枝率分别为 65.43±1.30、82.55±1.71 和 75.82±0.89mg FA/g。尽管三种 FA 接枝果胶的分子量、表观粘度和热稳定性降低,表面形态也与天然果胶和超声处理的果胶不同,但它们具有显著的 DPPH 自由基清除能力[半最大抑制浓度(IC )为 0.32 至 0.89mg mL )和抗氧化能力(TEAC 为 100.02 至 153.42μmol Trolox/g 样品;FRAP:166.41 至 270.27μmol FeSO 4 /g 样品)。它们的抗氧化潜力与接枝率呈正相关。
本研究为果胶的功能化提供了一种有前景的策略,所制备的 FA 接枝果胶缀合物可用作功能成分,在食品和农业系统中有应用潜力。 © 2020 化学工业协会。