在果胶和半纤维素多糖的顺序分级分离过程中，中国榅桲果实中木质素-碳水化合物复合物（LCCs）的结构变化。
Structural changes of lignin-carbohydrate complexes (LCCs) from Chinese quince fruits during the sequential fractionation of pectic and hemicellulosic polysaccharides.
机构信息
College of Food Science and Technology, Henan University of Technology, Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China.
College of Food Science and Technology, Henan University of Technology, Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China.
出版信息
Int J Biol Macromol. 2021 Dec 1;192:1256-1265. doi: 10.1016/j.ijbiomac.2021.10.085. Epub 2021 Oct 19.
Chinese quince (Chaenomeles sinensis) fruits offer a potential source of pectin and hemicellulose. However, the existence of lignin-carbohydrate complexes (LCCs) can negatively impact the extraction of pectin and hemicellulose. In this work, LCCs were sequentially fractionated from Chinese quince during the removal of pectin and hemicellulose. The structures of LCCs were characterized by HPAEC, FT-IR, GPC, Py-GC/MS, TGA and 2D HSQC NMR. The results showed that the carbohydrate content and molecular weight of LCCs was found to be changed significantly after the removal of hemicellulose (KSH). The lignin in Björkman LCCs was found to be linked mainly to galactan and fructan, whereas the lignin LCC-AcOHs was found to be linked mainly to arabinan after the removal of KSH. The isolation of carbonate-soluble pectin (NSP) increased thermal stability of Björkman LCC fraction, however, the isolation of chelator-soluble pectin (CSP) increased the thermal stability of LCC-AcOHs. The S/G ratios of LCC-AcOHs increased and large amounts of S-type lignin released during sequential fractionation of pectin and hemicellulose. These results will be beneficial for understanding the mechanisms of pectin and hemicellulose isolation, thereby facilitating the potential application of Chinese quince as a valuable natural resource for food and other industries.
榅桲果实是果胶和半纤维素的潜在来源。然而，木质素-碳水化合物复合物（LCCs）的存在会对果胶和半纤维素的提取产生负面影响。在这项工作中，在果胶和半纤维素去除过程中，从榅桲中顺序分级分离 LCCs。通过 HPAEC、FT-IR、GPC、Py-GC/MS、TGA 和 2D HSQC NMR 对 LCCs 的结构进行了表征。结果表明，在去除半纤维素（KSH）后，LCCs 的碳水化合物含量和分子量发生了明显变化。Björkman LCCs 中的木质素主要与半乳糖醛酸聚糖和果聚糖相连，而在去除 KSH 后，LCC-AcOHs 中的木质素主要与阿拉伯聚糖相连。碳酸盐可溶果胶（NSP）的分离增加了 Björkman LCC 级分的热稳定性，而螯合可溶果胶（CSP）的分离增加了 LCC-AcOHs 的热稳定性。LCC-AcOHs 的 S/G 比值增加，并且在果胶和半纤维素的顺序分级分离过程中释放出大量 S 型木质素。这些结果将有助于理解果胶和半纤维素分离的机制，从而促进榅桲作为有价值的天然资源在食品和其他行业中的潜在应用。
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