State Key Laboratory of Food Nutrition and Safety, College of Food Science and Technology, Tianjin University of Science and Technology, Tianjin, China.
College of Food Engineering & Nutrition Science, Shaanxi Normal University, Shaanxi, China.
Compr Rev Food Sci Food Saf. 2021 May;20(3):2534-2559. doi: 10.1111/1541-4337.12742. Epub 2021 Apr 9.
Seed coat mucilages are mainly polysaccharides covering the outer layer of the seeds to facilitate seed hydration and germination, thereby improving seedling emergence and reducing seedling mortality. Four types of polysaccharides are found in mucilages including xylan, pectin, glucomannan, and cellulose. Recently, mucilages from flaxseed, yellow mustard seed, chia seed, and so on, have been used extensively in the areas of food, pharmaceutical, and cosmetics contributing to stability, texture, and appearance. This review, for the first time, addresses the similarities and differences in physicochemical properties, molecular structure, and functional/bioactive properties of mucilages among different sources; highlights their structure and function relationships; and systematically summarizes the related genetic information, aiming with the intent to explore the potential functions thereby extending their future industrial applications.
种皮黏液主要是覆盖在种子外层的多糖，以促进种子的水合和萌发，从而提高幼苗的出苗率并降低幼苗死亡率。黏液中存在 4 种多糖，包括木聚糖、果胶、葡甘露聚糖和纤维素。最近，亚麻籽、黄芥末籽、奇亚籽等的黏液已广泛应用于食品、制药和化妆品领域，有助于提高产品的稳定性、质地和外观。本综述首次阐述了不同来源的黏液在理化性质、分子结构和功能/生物活性方面的异同，突出了它们的结构与功能关系，并系统总结了相关的遗传信息，旨在探索其潜在功能，从而扩展其未来的工业应用。
