Cao Hongwei, Wang Xiaoxue, Shi Mengmeng, Guan Xiao, Zhang Chunhong, Wang Yueqin, Qiao Linnan, Song Hongdong, Zhang Yu
School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, PR China.
National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, University of Shanghai for Science and Technology, Shanghai, PR China.
Food Chem X. 2023 Jul 18;19:100793. doi: 10.1016/j.fochx.2023.100793. eCollection 2023 Oct 30.
The effect of ultrasonic treatment on the structure, morphology and antioxidant activity of highland barley β-glucan (HBG) was investigated. Ultrasonic treatment for 30 min was demonstrated to improve the aqueous solubility of HBG, leading to a decrease in turbidity. Meanwhile, moderate ultrasound was found to obviously reduce the particle size distribution of HBG, and transform the entangled HBG molecules into flexible and extended chains, which reaggregated to form larger aggregates under long-time ultrasonication. The antioxidant capacity of HBG treated by ultrasonic first increased and then decreased compared to native HBG. Congo red complexation analysis indicated the existence of helix structure in HBG, which was untwisted after ultrasonic treatment. Furthermore, ultrasound treatment influenced the glucopyranose on HBG, which weakened the intramolecular hydrogen bond of HBG. The microscopic morphology showed that the spherical aggregates in native HBG solution were disaggregated and the untangled HBG chains reaggregated with excessive ultrasonication.
研究了超声处理对青稞β-葡聚糖（HBG）结构、形态和抗氧化活性的影响。结果表明，超声处理30分钟可提高HBG的水溶性，导致浊度降低。同时，发现适度超声可明显降低HBG的粒径分布，并将缠结的HBG分子转化为柔性伸展链，在长时间超声处理下这些链重新聚集形成更大的聚集体。与天然HBG相比，经超声处理的HBG的抗氧化能力先增加后降低。刚果红络合分析表明HBG中存在螺旋结构，超声处理后该结构被解开。此外，超声处理影响了HBG上的吡喃葡萄糖，削弱了HBG的分子内氢键。微观形态显示，天然HBG溶液中的球形聚集体被分解，过度超声处理后未缠结的HBG链重新聚集。
