College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China.
College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China.
Int J Biol Macromol. 2020 Oct 15;161:1535-1544. doi: 10.1016/j.ijbiomac.2020.07.287. Epub 2020 Aug 2.
In this investigation, the hemicellulose fractions were isolated from sesame hulls before and after roasting at 160 °C, 180 °C, 200 °C, and 220 °C. The structural properties of the hemicelluloses were comparatively investigated by analytical techniques including FT-IR, sugar compositions analysis, molecular weight analysis, thermal analysis, and NMR. Roasting at temperatures from 180 to 220 °C resulted in higher yields of hemicelluloses subsequently isolated from sesame hulls by the alkaline method. The results of sugar analysis and average molecular weight analysis of the hull hemicelluloses revealed that the side chain sugar units such as arabinose and rhamnose of the hemicelluloses are more easily degraded after roasting during the roasting. That the main chains of hemicelluloses in the cell wall of sesame seed hulls did not change significantly. The investigation provides new information about the mechanisms of the structural changes that occur in sesame hull hemicelluloses during roasting.
在这项研究中，我们在 160°C、180°C、200°C 和 220°C 的温度下分别对烘烤前后的芝麻壳中的半纤维素进行了分离。通过傅里叶变换红外光谱（FT-IR）、糖组成分析、分子量分析、热分析和核磁共振等分析技术，对半纤维素的结构特性进行了比较研究。在 180 到 220°C 的温度下烘烤后，通过碱性法从芝麻壳中分离出的半纤维素得率更高。糖分析和半纤维素平均分子量分析的结果表明，在烘烤过程中，半纤维素侧链糖单元如阿拉伯糖和鼠李糖更容易降解。芝麻壳细胞壁中半纤维素的主链没有发生明显变化。该研究为芝麻壳半纤维素在烘烤过程中结构变化的机制提供了新的信息。
