不同多糖对超声辅助修饰的声-物理-化学后果的影响比较。
A comparison of the impacts of different polysaccharides on the sono-physico-chemical consequences of ultrasonic-assisted modifications.
机构信息
Key Laboratory of Meat Processing, Ministry of Agriculture, State Key Lab of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
Key Laboratory of Meat Processing, Ministry of Agriculture, State Key Lab of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
出版信息
Ultrason Sonochem. 2023 Jun;96:106427. doi: 10.1016/j.ultsonch.2023.106427. Epub 2023 Apr 29.
This study aimed to examine the sono-physico-chemical effects of ultrasound (UND) and its impact on the conjugate rates of morin (MOI) following the addition of polysaccharides in various conditions. In comparison to the control group, the incorporation of quaternary ammonium chitosan decreased the rate of MOI conjugation by 17.38%, but the addition of locust bean gum enhanced the grafting rate by 29.89%. Notably, the highest degree of myofibrillar protein (MRN) unfolding (fluorescence intensity: 114435.50), the most stable state (-44.98 mV), and the greatest specific surface area (393.06 cm/cm) were observed in the UMP/LBG group. The outcomes of atomic force microscopy and scanning electron microscopy revealed that the inclusion of locust bean gum led to a different microscopic morphology than the other two polysaccharides, which may be the primary cause of the strongest sono-physico-chemical effects of the system. This work demonstrated that acoustic settings can be tuned based on the characteristics of polysaccharides to maximize the advantages of sono-physico-chemical impacts in UND-assisted MOI processing.
本研究旨在探讨超声（UND）的声-物理-化学效应及其在多糖存在的不同条件下对杨梅素（MOI）偶联速率的影响。与对照组相比，季铵化壳聚糖的加入使 MOI 偶联率降低了 17.38%，而刺槐豆胶的加入使接枝率提高了 29.89%。值得注意的是，在 UMP/LBG 组中，肌原纤维蛋白（MRN）的展开程度最高（荧光强度：114435.50），状态最稳定（-44.98 mV），比表面积最大（393.06 cm/cm）。原子力显微镜和扫描电子显微镜的结果表明，刺槐豆胶的加入导致了与另外两种多糖不同的微观形态，这可能是该体系产生最强声-物理-化学效应的主要原因。本研究表明，可以根据多糖的特性调整声处理参数，以最大限度地发挥 UND 辅助 MOI 处理中的声-物理-化学效应的优势。
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