Cheng Xiaohua, Chen Shubo, Liu Yang, Yang Feng, Chen Jie
School of Tourism and Culinary Arts of Zhejiang Business College Hangzhou China.
School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou China.
Food Sci Nutr. 2025 Jun 29;13(7):e70545. doi: 10.1002/fsn3.70545. eCollection 2025 Jul.
Research on peach gum polysaccharides (PGP) has recently surged; nevertheless, its utilization remains circumscribed by its elevated molecular weight. This investigation employed xylanase to depolymerize PGP, assessing the antioxidant potential and in vitro digestibility of the resultant emulsion. The analysis disclosed that the average molecular weight of the enzyme-extracted PGP (EPGP) stood at 1.3 × 10 Da. Characteristic absorption bands of EPGP were pinpointed through Fourier transform infrared spectroscopy. The monosaccharide composition of EPGP encompassed L-rhamnose, D-galactose, D-mannose, D-xylose, and L-arabinose, with molar ratios of 0.4:0.7:6.6:30.8:61.5, correspondingly. Furthermore, EPGP exhibited superior antioxidant capabilities in contrast to water-extracted PGP, elevating emulsification efficiency and free fatty acid liberation rates when juxtaposed with gelatin and Arabic gum. This exploration lays a foundational framework for the potential incorporation of PGP in food emulsions and pharmaceutical formulations.
近年来,对桃胶多糖(PGP)的研究激增;然而,其应用仍受限于其较高的分子量。本研究采用木聚糖酶对PGP进行解聚,评估所得乳液的抗氧化潜力和体外消化率。分析表明,酶提取的PGP(EPGP)的平均分子量为1.3×10 Da。通过傅里叶变换红外光谱确定了EPGP的特征吸收带。EPGP的单糖组成包括L-鼠李糖、D-半乳糖、D-甘露糖、D-木糖和L-阿拉伯糖,摩尔比分别为0.4:0.7:6.6:30.8:61.5。此外,与水提取的PGP相比,EPGP表现出更强的抗氧化能力,与明胶和阿拉伯胶相比,提高了乳化效率和游离脂肪酸释放率。本研究为PGP在食品乳液和药物制剂中的潜在应用奠定了基础框架。