辣椒果胶多糖通过抗坏血酸降低黏度的机制。
Mechanism of viscosity reduction of okra pectic polysaccharide by ascorbic acid.
机构信息
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China.
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China; Jiangxi Key Laboratory for Postharvest Technology and Nondestructive Testing of Fruits & Vegetables, Collaborative Innovation Center of Post-harvest Key Technology and Quality Safety of Fruits and Vegetables in Jiangxi Province, Jiangxi Agricultural University, Nanchang, Jiangxi 330045, China; College of Materials and Chemical Engineering, Pingxiang University, Pingxiang, Jiangxi 337055, China.
出版信息
Carbohydr Polym. 2022 May 15;284:119196. doi: 10.1016/j.carbpol.2022.119196. Epub 2022 Jan 29.
In this work, effects of ascorbic acid (AH) treatment on the viscosity and structural properties of okra pectic polysaccharide (OPP) and its mechanism were investigated. Results showed that AH could decrease the apparent viscosity of OPP, and the reducing ability was promoted by high temperature and the addition of Fe, Cu or HO. The molecular weight was significantly decreased with increasing AH concentration, but it had little effects on the monosaccharide composition, glycosidic linkages, infrared characteristics, and morphology of OPP after AH incubation. Hydroxyl radicals were generated during the incubation, which can be activated by introducing Fe, Cu or HO. In summary, the viscosity reduction of OPP induced by AH was related to the formation of hydroxyl radicals. The present study provides some recommendations for the application of OPP in food and other products containing AH.
在这项工作中，研究了抗坏血酸（AH）处理对秋葵果胶多糖（OPP）的粘度和结构特性的影响及其机制。结果表明，AH 可以降低 OPP 的表观粘度，并且这种还原能力会随着高温和 Fe、Cu 或 HO 的添加而增强。随着 AH 浓度的增加，OPP 的分子量显著降低，但对 OPP 的单糖组成、糖苷键、红外特性和形态影响较小。在孵育过程中会产生羟基自由基，而引入 Fe、Cu 或 HO 可以激活这些自由基。综上所述，AH 诱导的 OPP 粘度降低与羟基自由基的形成有关。本研究为 OPP 在含有 AH 的食品和其他产品中的应用提供了一些建议。
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