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Updated: Feb 8, 2026

Microwave Assisted Rapid Diagnosis of Plant Virus Diseases by Transmission Electron Microscopy

Microwave Assisted Rapid Diagnosis of Plant Virus Diseases by Transmission Electron Microscopy

Published on: October 14, 2011

電子レンジ時間によるブロッコリー茎ペクチンの微細構造とカルシウムゲル化の調整によるレスベラトロール放出制御

Xinyuan Niu¹, Dan Li², Huiyao Zhang¹

¹College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271000, PR China.

|February 6, 2026

Abstract:

In this study, the effects of microwave-assisted (MAE) extraction on the structural, functional and gel properties of broccoli stem pectin (BSP) were investigated. BSP was predominantly homogalacturonan (HG)-type pectin. BSP-150 s exhibited the highest galacturonic acid (GalA, 66.9 ± 0.5%), the largest molecular weight (Mw, 216.0 ± 0.7 kDa), and a moderate degree of esterification (DE, 34.6 ± 0.6%), yielding Ca²⁺-cross-linked hydrogels with the greatest hardness and water-holding capacity. Thermogravimetry analysis indicated higher onset and peak decomposition temperatures at 150 s, while XRD diffraction analysis revealed slightly denser amorphous packing. Multivariate analysis (PCA/PLSR) further demonstrated that GalA and Mw were the principal positive predictors of hardness and WHC, with ζ-potential contributing additively. Moreover, BSP-150 hydrogels exhibited effective resveratrol (RES) encapsulation and controlled release. These findings confirm that microwave-assisted (MAE) is an efficient method for obtaining broccoli stem pectin with superior gelation capacity and potential applications.

キーワード:

カルシウム架橋ヒドロゲル徐放性微細構造電子レンジ支援抽出レスベラトロール封入

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