热诱导壁破裂对鹰嘴豆中水溶性多糖结构性能的影响。
Impact of thermally induced wall breakage on the structural properties of water-soluble polysaccharides in chickpeas.
机构信息
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China.
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China.
出版信息
Int J Biol Macromol. 2022 May 31;208:869-882. doi: 10.1016/j.ijbiomac.2022.03.186. Epub 2022 Mar 30.
The present work aimed to elucidate the influence of wall breakage induced by thermal processing on the molecular, structural, and antioxidant activities of water-soluble polysaccharides in chickpeas. Different extents of cell wall disruption were observed by fluorescence microscopy in chickpea cotyledons. Moreover, a decreasing fluorescence intensity of cell wall fragments was observed in the flour residues upon heat fluidization, autoclaving, and microwave heating, and the polysaccharide extraction rates were increased by 31.47%, 25.52%, and 9.79%, respectively. Furthermore, WPUCP, WPHCP, WPMCP, and WPACP (water-soluble polysaccharides from unprocessed, heat fluidized, microwaved, and autoclaved chickpeas, respectively) were RG-I (rhamnogalacturonan-I)-enriched pectic polysaccharides composed of galactose, arabinose, galacturonic acid, and rhamnose. After chickpea thermal processing, the degrees of branching decreased to 2.87, 3.79, and 2.53 in WPHCP, WPMCP, and WPACP, respectively, and the molecular weights were reduced by 46.46%, 24.83%, and 59.91%, respectively. Structural analysis showed that the semicrystalline regions of WPHCP, WPMCP, and WPACP were slightly damaged without changing the functional groups, but their thermal stability decreased. Interestingly, WPACP formed an ordered conformation (microporous network structure) through the formation of hydrogen bonds. Moreover, the antioxidant activities of WPHCP, WPMCP, and WPACP were enhanced, and the strongest radical scavenging activity was observed for WPHCP.
本研究旨在阐明热加工引起的细胞壁破裂对鹰嘴豆豆荚中水溶性多糖的分子结构、抗氧化活性的影响。荧光显微镜观察到鹰嘴豆豆脐细胞的细胞壁破坏程度不同。此外，在热流化、高压灭菌和微波加热过程中，细胞壁碎片的荧光强度逐渐降低，面粉残渣中的多糖提取率分别提高了 31.47%、25.52%和 9.79%。此外，WPUCP、WPHCP、WPMCP 和 WPACP（分别来自未加工、热流化、微波和高压灭菌的鹰嘴豆的水溶性多糖）是 RG-I（鼠李半乳糖醛酸-I）丰富的果胶多糖，由半乳糖、阿拉伯糖、半乳糖醛酸和鼠李糖组成。经过鹰嘴豆热加工后，WPHCP、WPMCP 和 WPACP 的支化度分别降低至 2.87、3.79 和 2.53，分子量分别降低了 46.46%、24.83%和 59.91%。结构分析表明，WPHCP、WPMCP 和 WPACP 的半结晶区略有受损，但其功能基团没有改变，但热稳定性降低。有趣的是，WPACP 通过形成氢键形成有序构象（微孔网络结构）。此外，WPHCP、WPMCP 和 WPACP 的抗氧化活性增强，其中 WPHCP 的自由基清除活性最强。
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