Guo Yilin, Li Wentian, Chen Haiming, Chen Weijun, Zhang Ming, Zhong Qiuping, Chen Wenxue
College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China.
Maritime Academy, Hainan Vocational University of Science and Technology, 18 Qiongshan Road, Haikou 571126, China.
Foods. 2022 Mar 29;11(7):999. doi: 10.3390/foods11070999.
The current research aimed to solve the environmental pollution of mature coconut water by and provide a study of its high value utilization. The innovation firstly investigated the rheological properties and interface behavior of a crude exopolysaccharide and provided a technical support for its application in food. A response surface methodology was performed to ameliorate the fermentation factors of the new exopolysaccharide with mature coconut water as a substrate, and the consequences suggested that the maximum yield was 7.76 g/L under optimal conditions. Rotary shear measurements were used to study the influence of four variables on the viscosity of the exopolysaccharide solution. The results illustrated that the exopolysaccharide solution demonstrated a shear-thinning behavior and satisfactory thermal stability within the test range. The viscosity of the exopolysaccharide solution was significantly affected by ionic strength and pH; it reached the peak viscosity when the concentration of NaCl was 0.1 mol/L and the pH was neutral. The adsorption behavior of the exopolysaccharide at the medium chain triglyceride-water interface was investigated by a quartz crystal microbalance with a dissipation detector. The results demonstrated that the exopolysaccharide might form a multilayer adsorption layer, and the thickness of the adsorption layer was at its maximum at a concentration of 1.0%, while the interfacial film was the most rigid at a concentration of 0.4%. Overall, these results suggest that the exopolysaccharide produced by is an excellent biomaterial for usage in drink, makeup and drug fabrications as a thickening and stabilizing agent.
当前的研究旨在解决成熟椰子水的环境污染问题，并对其高值化利用进行研究。该创新首先研究了一种粗胞外多糖的流变学性质和界面行为，为其在食品中的应用提供了技术支持。采用响应面法以成熟椰子水为底物优化新型胞外多糖的发酵因子，结果表明在最佳条件下最大产量为7.76 g/L。利用旋转剪切测量研究了四个变量对胞外多糖溶液粘度的影响。结果表明，胞外多糖溶液在测试范围内表现出剪切变稀行为和良好的热稳定性。胞外多糖溶液的粘度受离子强度和pH值的显著影响；当NaCl浓度为0.1 mol/L且pH值为中性时，粘度达到峰值。通过带有耗散检测器的石英晶体微天平研究了胞外多糖在中链甘油三酯-水界面的吸附行为。结果表明，胞外多糖可能形成多层吸附层，吸附层厚度在浓度为1.0%时最大，而界面膜在浓度为0.4%时最坚硬。总体而言，这些结果表明，[具体微生物名称]产生的胞外多糖作为增稠剂和稳定剂是一种用于饮料、化妆品和药物制造的优良生物材料。
