School of Food Science and Engineering, South China University of Technology/Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, China; Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, China.
Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, China; Maoming Branch, Guangdong Laboratory for Lingnan Modern Agriculture, China.
Food Chem. 2021 Sep 1;355:129608. doi: 10.1016/j.foodchem.2021.129608. Epub 2021 Mar 18.
Effects of enzymatic hydrolysis on the structural, rheological, and functional properties of mulberry leaf polysaccharide (MLP) were characterized in this study. The enzymatic hydrolysis of MLP raised the carbonyl, carboxyl, and hydroxyl groups from 7.21 ± 0.86 to 10.08 ± 0.28 CO/100 Glu, 9.40 ± 0.13 to 17.55 ± 0.34 COOH/100 Glu, and 5.71 ± 0.33 to 8.14 ± 0.24 OH/100 Glu, respectively. Meanwhile, an increase in thixotropic performance and structure-recovery capacities were observed in hydrolyzed MLP, while the molecular weight, surface tension, apparent viscosity, and thermal stability were decreased. An improved antioxidant activity of MLP was also achieved after the enzymatic degradation. Moreover, the hydrolyzed MLP showed greater ability to promote the growths of Bifidobacterium bifidum, Bifidobacterium adolescentis, Lactobacillus rhamnosus, and Lactobacillus acidophilus and the production of acetic acid, butyric acid, and lactic acid. The results demonstrate that enzymatic modification is a useful approach for polysaccharide processing.
本研究旨在探讨酶解对桑叶多糖（MLP）结构、流变和功能特性的影响。酶解使 MLP 的羰基、羧基和羟基含量从 7.21±0.86 CO/100 Glu 增加到 10.08±0.28 CO/100 Glu、9.40±0.13 COOH/100 Glu 增加到 17.55±0.34 COOH/100 Glu 和 5.71±0.33 OH/100 Glu 增加到 8.14±0.24 OH/100 Glu。同时，水解 MLP 表现出增强的触变性能和结构恢复能力，而分子量、表面张力、表观黏度和热稳定性则降低。酶解后 MLP 的抗氧化活性也得到了提高。此外，水解 MLP 显示出促进双歧杆菌、青春双歧杆菌、鼠李糖乳杆菌和嗜酸乳杆菌生长以及乙酸、丁酸和乳酸产生的能力更强。结果表明，酶法修饰是一种有用的多糖加工方法。
