Yousefi Alireza, Elmarhoum Said, Khodabakhshaghdam Shahla, Ako Komla, Hosseinzadeh Ghader
Department of Chemical Engineering, Faculty of Engineering University of Bonab Bonab Iran.
CNRS, LRP Université Grenoble Alpes Grenoble France.
Food Sci Nutr. 2022 Jul 22;10(11):3955-3968. doi: 10.1002/fsn3.2991. eCollection 2022 Nov.
The functional properties of food gums are remarkably affected by the quality of solvent/cosolutes and temperature in a food system. In this work, for the first time, the chemical characterizations and dilute solution properties of seed gum (LPSG), as an emerging carbohydrate polymer, were investigated. It was found that xylose (14.27%), galacturonic acid (10.70%), arabinose (9.07%) and galactose (8.80%) were the main monosaccharaide components in the LPSG samples. The uronic acid content of LPSG samples was obtained to be 14.83%. The average molecular weight and polydispersity index of LPSG were to be 2.34 × 10 g/mol and 3.3, respectively. As the temperature was increased and the pH was decreased and the concentration of cosolutes (Na, Ca, sucrose and lactose) presented in the LPSG solutions was enhanced, the intrinsic viscosity [] and coil dimension ( , , ) of LPSG molecular chains decreased. Activation energy and chain flexibility of LPSG were estimated to be 0.46 × 10 J/kg.mol and 553.08 K, respectively. The relative stiffness parameter () of LPSG in the presence of Ca (0.079) was more than that of Na (0.032). Incorporation of LPSG into deionized water (0.2%, w/v) diminished the surface activity from 76.75 mN/m to 75.70 mN/m. Zeta potential () values (-46.85 mV--19.63 mV) demonstrated that dilute solutions of LPSG had strong anionic nature in the pH range of 3-11. The molecular conformation of LPSG was random coil in all the selected solution conditions. It can be concluded that temperature and presence of cosolutes can significantly influence on the LPSG properties in the dilute systems.
食品胶的功能特性在很大程度上受到食品体系中溶剂/共溶质质量和温度的影响。在本研究中，首次对一种新兴的碳水化合物聚合物——种子胶（LPSG）进行了化学表征和稀溶液性质研究。结果发现，木糖（14.27%）、半乳糖醛酸（10.70%）、阿拉伯糖（9.07%）和半乳糖（8.80%）是LPSG样品中的主要单糖成分。LPSG样品的糖醛酸含量为14.83%。LPSG的平均分子量和多分散指数分别为2.34×10 g/mol和3.3。随着温度升高、pH值降低以及LPSG溶液中共溶质（Na、Ca、蔗糖和乳糖）浓度增加，LPSG分子链的特性粘度[η]和卷曲尺寸（ 、 、 ）减小。LPSG的活化能和链柔性分别估计为0.46×10 J/kg·mol和553.08 K。在Ca存在下LPSG的相对刚度参数（ ）（0.079）大于在Na存在下的（0.032）。将LPSG加入去离子水（0.2%，w/v）中可使表面活性从76.75 mN/m降低至75.70 mN/m。ζ电位（ ）值（-46.85 mV--19.63 mV）表明，LPSG稀溶液在pH值3 - 11范围内具有很强的阴离子性质。在所有选定的溶液条件下，LPSG的分子构象均为无规卷曲。可以得出结论，温度和共溶质的存在会显著影响稀体系中LPSG的性质。
