Chen Jinghui, Ge Weiben, Wang Pei, Lv Wenping, Wang Hongxin
State Key Laboratory of Food Science and Resource, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
State Key Laboratory of Food Science and Resource, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Int J Biol Macromol. 2024 Dec;283(Pt 3):137739. doi: 10.1016/j.ijbiomac.2024.137739. Epub 2024 Nov 17.
The study explored five (acidic, alkaline, heating, ionic liquid, and urea solvent) extraction methods' effects on chia seed mucilage polysaccharide (CSM), an anionic polymeric macromolecule, regarding its physicochemical properties, structure, and digestion behavior. The results showed that extraction parameters have a considerable effect on modulating CSM properties. Significant differences emerged in the predominant chemical compositions: the carbohydrates and protein content ranged from 49.20±0.06 % to 85.81±0.03 %, and 3.20±0.13 % to 14.57±0.30 %, respectively. The structural analysis revealed that alkaline heating treatment facilitated the formation of protein-polysaccharide conjugates, resulting in reduced particle size, enhanced ζ-potential, and improved thermal stability (194.72±2.19 J/g). The crystallinity of CSM varied, peaking at 42.9±0.22 % without pH adjustment and heating. CSM extracted using 6 M urea exhibited the lowest protein content, and crystallinity (25.50±0.09 %), coupled with the highest gastrointestinal digestion rate and poorest thermal stability (with a carbohydrate degradability of 24.223±1.78 % and enthalpy value of 62.82±0.32 J/g). The CSM obtained under alkaline heating showed minute particles (201.1±10.35 μm), the highest ζ-potential absolute value (20.95±2.28 mV), and robust thermal stability (194.72±2.19 J/g of enthalpy value), which is ideal for stabilizing emulsions or encapsulating thermolabile substances. Additionally, compared to monovalent cations‑sodium ions, divalent cations‑magnesium ions, is more tend to aggregate the CSM structure, resulting in larger molecular particles and a higher protein content. Elevated ionic concentration further diminished thermal stability. These findings suggest that CSM is a customizable, multi-purpose polymer that can be extracted in various ways based on the end-product requirements.
该研究探讨了五种提取方法（酸性、碱性、加热、离子液体和尿素溶剂）对奇亚籽黏液多糖（CSM，一种阴离子聚合大分子）的物理化学性质、结构和消化行为的影响。结果表明，提取参数对调节CSM的性质有相当大的影响。主要化学成分出现了显著差异：碳水化合物和蛋白质含量分别在49.20±0.06%至85.81±0.03%以及3.20±0.13%至14.57±0.30%之间。结构分析表明，碱性加热处理促进了蛋白质-多糖共轭物的形成，导致粒径减小、ζ电位增加以及热稳定性提高（194.72±2.19 J/g）。CSM的结晶度各不相同，在不进行pH调节和加热的情况下达到峰值42.9±0.22%。使用6 M尿素提取的CSM蛋白质含量最低，结晶度也最低（25.50±0.09%），同时具有最高的胃肠消化率和最差的热稳定性（碳水化合物降解率为24.223±1.78%，焓值为62.82±0.32 J/g）。在碱性加热条件下获得的CSM颗粒微小（201.1±10.35μm），ζ电位绝对值最高（20.95±2.28 mV），热稳定性强（焓值为194.72±2.19 J/g），这对于稳定乳液或包封热不稳定物质非常理想。此外，与单价阳离子（钠离子）相比，二价阳离子（镁离子）更倾向于聚集CSM结构，导致分子颗粒更大且蛋白质含量更高。离子浓度升高会进一步降低热稳定性。这些发现表明，CSM是一种可定制的多功能聚合物，可以根据最终产品的要求以各种方式进行提取。
