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亚临界水改性南瓜多糖（杜氏南瓜）的理化性质及抗氧化活性

Physicochemical Properties and Antioxidant Activity of Pumpkin Polysaccharide ( Duchesne ex Poiret) Modified by Subcritical Water.

作者信息

Yu Guoyong, Zhao Jing, Wei Yunlu, Huang Linlin, Li Fei, Zhang Yu, Li Quanhong

机构信息

Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.

National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China.

出版信息

Foods. 2021 Jan 19;10(1):197. doi: 10.3390/foods10010197.

DOI:10.3390/foods10010197
PMID:33478048
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC7835828/
Abstract

In this paper, subcritical water (SCW) was applied to modify pumpkin ( Duchesne ex Poiret) polysaccharides, and the properties and antioxidant activity of pumpkin polysaccharides were investigated. SCW treatments at varying temperature led to changes in the rheological and emulsifying properties of pumpkin polysaccharides. SCW treatments efficiently degraded pumpkin polysaccharides and changed the molecular weight distribution. Decreases in intrinsic viscosity, viscosity-average molecular weight, and apparent viscosity were also observed, while the activation energy and flow behavior indices increased. The temperature of SCW treatment has a great influence on the linear viscoelastic properties and antioxidant activity of pumpkin polysaccharides. Pumpkin polysaccharides solution treated by SCW at 150 °C exhibited the highest emulsifying activity and antioxidant activity, which was probably due to a broader molecular mass distribution and more reducing ends exposed after treatment. Scanning electron microscopy showed that SCW treatment changed the microstructure of pumpkin polysaccharides, resulting in the exposure of bigger surface area. Our results suggest that SCW treatment is an effective approach to modify pumpkin polysaccharides to achieve improved solution properties and antioxidant activity.

摘要

本文采用亚临界水（SCW）对南瓜（杜氏南瓜）多糖进行改性，并研究了南瓜多糖的性质和抗氧化活性。不同温度下的亚临界水处理导致南瓜多糖的流变学和乳化性能发生变化。亚临界水处理有效地降解了南瓜多糖，改变了其分子量分布。同时还观察到特性粘度、粘均分子量和表观粘度降低，而活化能和流动行为指数增加。亚临界水处理温度对南瓜多糖的线性粘弹性和抗氧化活性有很大影响。在150℃下经亚临界水处理的南瓜多糖溶液表现出最高的乳化活性和抗氧化活性，这可能是由于处理后分子量分布更宽且更多还原端暴露所致。扫描电子显微镜显示，亚临界水处理改变了南瓜多糖的微观结构，导致更大的表面积暴露。我们的结果表明，亚临界水处理是一种改性南瓜多糖以改善其溶液性质和抗氧化活性的有效方法。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/adc7/7835828/def85a3b1662/foods-10-00197-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/adc7/7835828/11306321cdb3/foods-10-00197-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/adc7/7835828/e661587e0e48/foods-10-00197-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/adc7/7835828/c74763c2f0f8/foods-10-00197-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/adc7/7835828/86a3c6a5642a/foods-10-00197-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/adc7/7835828/def85a3b1662/foods-10-00197-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/adc7/7835828/11306321cdb3/foods-10-00197-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/adc7/7835828/e661587e0e48/foods-10-00197-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/adc7/7835828/c74763c2f0f8/foods-10-00197-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/adc7/7835828/86a3c6a5642a/foods-10-00197-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/adc7/7835828/def85a3b1662/foods-10-00197-g005.jpg

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