Ma Qiu-Yue, Xu Qian-Da, Chen Nan, Zeng Wei-Cai
Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu 610065, PR China.
The Key Laboratory of Food Science and Technology of Sichuan Province of Education, Sichuan University, Chengdu 610065, PR China.
Food Chem X. 2024 Jul 31;23:101707. doi: 10.1016/j.fochx.2024.101707. eCollection 2024 Oct 30.
The novel gelling polysaccharides (NPGP) were extracted and characterized from (Linn.) Gaertn. seeds, while properties and potential application of NPGP gels with tea polyphenols were further explored. NPGP was composed of GalA, Glc, Rha, Gal, Xyl, Ara, and Man at a molar ratio of 71.87:17.13:3.10:2.55:2.19:1.64:1.52, with molecular weight of 6.32 × 10 Da and low methoxylation degree of 45.21%. The gelling properties of NPGP gel induced by tea polyphenols showed that tea polyphenols significantly improved the structural and rheological properties of NPGP gel, due to the formation of dense network by hydrogen bonds and the increase of crystalline degree of NPGP. NPGP gels with tea polyphenols could significantly ameliorated the texture, water-holding capacity, aggregation, leading force, and moisture distribution of surimi during freeze-thaw cycles. All results suggest that NPGP gels with tea polyphenols has fine properties and show potential to be applied as natural additives in food industry.
从（Linn.）Gaertn.种子中提取并表征了新型胶凝多糖（NPGP），同时进一步探究了NPGP凝胶与茶多酚的性质及潜在应用。NPGP由半乳糖醛酸（GalA）、葡萄糖（Glc）、鼠李糖（Rha）、半乳糖（Gal）、木糖（Xyl）、阿拉伯糖（Ara）和甘露糖（Man）组成，摩尔比为71.87:17.13:3.10:2.55:2.19:1.64:1.52，分子量为6.32×10 Da，低甲氧基化程度为45.21%。茶多酚诱导的NPGP凝胶的胶凝特性表明，由于氢键形成致密网络以及NPGP结晶度增加，茶多酚显著改善了NPGP凝胶的结构和流变学性质。含茶多酚的NPGP凝胶可显著改善冻融循环过程中鱼糜的质地、持水能力、聚集性、主导力和水分分布。所有结果表明，含茶多酚的NPGP凝胶具有良好的性质，显示出在食品工业中作为天然添加剂应用的潜力。
