College of Food Engineering and Nutritional Science, Shaanxi Normal University, PR China.
College of Food Engineering and Nutritional Science, Shaanxi Normal University, PR China.
Food Chem. 2022 Mar 30;373(Pt B):131711. doi: 10.1016/j.foodchem.2021.131711. Epub 2021 Nov 30.
Nicandra physalodes (Linn.) Gaertn. polysaccharide (NPGP) was previously recognized as a pectic polysaccharide, with a high galacturonic acid content (87.8%) and a low methoxylation degree (28%). In the present study, it was found that NPGP can form self-supporting gels when cooling its heated solutions (2.0%, w/v) acidified by citric acid. It was demonstrated that the decrease in pH led to the suppression in electrostatic repulsions between the pectin chains, thereby promoting pectin chain-chain association mainly through hydrogen bonding. As the pH decreased from 3.2 to 2.4, the gel strength and gel thermal stability were continuously increased. Moreover, it was shown that sucrose addition slightly promoted the gelation and gel thermal stability of NPGP, but the effect of monovalent ions (Na) and divalent ions (Ca) was not significant. Conclusively, our results indicate that NPGP is a new gelling polysaccharide that shows great potential in formulation of acidic gel foods.
尼安德拉 physalodes（林奈）Gaertn. 多糖（NPGP）以前被认为是一种果胶多糖，其半乳糖醛酸含量高（87.8%），甲氧基化程度低（28%）。在本研究中，发现 NPGP 可以在柠檬酸酸化的加热溶液（2.0%，w/v）冷却时形成自支撑凝胶。研究表明，pH 值的降低导致果胶链之间的静电排斥抑制，从而主要通过氢键促进果胶链链的缔合。当 pH 值从 3.2 降低到 2.4 时，凝胶强度和凝胶热稳定性不断增加。此外，研究表明，蔗糖的添加略微促进了 NPGP 的凝胶化和凝胶热稳定性，但一价离子（Na）和二价离子（Ca）的影响并不显著。总之，我们的研究结果表明，NPGP 是一种新型的胶凝多糖，在酸性凝胶食品的配方中具有很大的潜力。
