Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; Institute for Agro-food Standards and Testing Technology, Laboratory of Quality and Safety Risk Assessment for Agro-products (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China.
Int J Biol Macromol. 2023 Dec 31;253(Pt 5):127102. doi: 10.1016/j.ijbiomac.2023.127102. Epub 2023 Sep 26.
Octenyl succinic anhydride modified tamarind seed polysaccharides (OTSPs) with various degrees of substitution were first synthesized and characterized in this work. The structural, solid-state, solution and emulsifying properties of the OTSPs and the effect of the degree of substitution (DS) were investigated. The structural characterization confirmed the successful grafting of the OSA moiety into TSP and the chain extension of the OTSPs. The hydrophobicity of the modified polysaccharide molecules increased, the absolute value of the zeta potential increased, and the thermal stability decreased, which were positively or negatively correlated with the changes in DS. In contrast, the hydrolysis of polysaccharides in alkaline aqueous solution led to a decrease in molar mass and the rigidity of the molecules, which were not significantly related to DS. Particle size analysis showed that OTSPs tended to aggregate into relatively small agglomerates, which was confirmed by the results of morphological analysis. Most importantly, the instability indices of emulsions stabilized by TSP, arabic gum and OSA-starch were 0.521, 0.715, and 0.804, respectively, while for OTSPs this parameter was between 0.04 and 0.19 under the same conditions, indicating better physical stability of the OTSP-stabilized emulsions, especially for OTSP-30. Overall, OTSP has great potential as an emulsifier for oil-in-water emulsions, especially for emulsification and stabilization in food processing.
本文首先合成了不同取代度的辛烯基琥珀酸酐接枝酸豆胶多糖（OTSPs），并对其结构、固态、溶液和乳化性能以及取代度的影响进行了研究。结构表征证实了 OSA 部分成功接枝到 TSP 上，并对 OTSP 进行了链延伸。改性多糖分子的疏水性增加，zeta 电位的绝对值增加，热稳定性降低，这与取代度的变化呈正相关或负相关。相比之下，多糖在碱性水溶液中的水解导致摩尔质量降低和分子刚性降低，这与取代度没有显著关系。粒度分析表明，OTSP 倾向于聚集形成相对较小的聚集体，这一结果得到了形态分析结果的证实。最重要的是，TSP、阿拉伯胶和 OSA-淀粉稳定的乳液的不稳定性指数分别为 0.521、0.715 和 0.804，而在相同条件下，OTSPs 的这一参数在 0.04 到 0.19 之间，表明 OTSP 稳定的乳液具有更好的物理稳定性，尤其是对于 OTSP-30。总的来说，OTSP 作为水包油乳液的乳化剂具有很大的潜力，特别是在食品加工中的乳化和稳定作用。
