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不同成熟度内的果果的pectins的化学特征-功能关系

Ying Yu¹, Jinming Peng², Yangyang Jia³

¹Guangdong Key Laboratory of Science and Technology of Lingnan Specialty Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Wuhan Children's Hospital, Tongji Medical College, Huazhong University of Science & Technology, Wuhan 430016, China.

|October 8, 2023

概括

从未成熟的水果 (PP-1) 获得的花培与成熟的花培 (PP-2) 相比,具有更好的乳化特性和更高的短链脂肪酸 (SCFA) 生产. 这项研究突出了皮的点素.

科学领域:

食品科学食品科学食品科学
生物化学生物化学
材料科学材料科学材料科学

背景情况:

是一种多糖,在食品工业中广泛用作凝剂,乳化剂和稳定剂.
红果真菌素,特别是来自未成熟的水果,具有独特的结构性质,这可能比商业真菌素有优势.
了解分子重量和结构特征对于优化pectin功能至关重要.

研究的目的:

研究和比较从未成熟的 (PP-1) 和成熟的 (PP-2) 果实中获得的花的结构和功能性质.
评估PP-1和PP-2的乳化能力和体外发酵潜力.
为了提供对高价值花的利用的见解.

主要方法:

提取和表征两个分子重量的桃 (PP-1和PP-2).
确定分子量和单糖化合物组成 (葡萄糖,拉姆诺斯,曼诺斯,银河糖,西洛斯).
原子力显微镜 (AFM) 用于结构分析.
乳液表征,储存稳定性测试,以及用肠道微生物群进行体内发酵试验.

主要成果:

PP-1 (117.8 kDa) 呈现出更多的线性链,而PP-2 (61.3 kDa) 呈现出分支和异质块.
与PP-2和商业果果果真菌素相比,PP-1表现出优越的乳化特性和储存稳定性.
在体外发酵48小时后,PP-1和PP-2都诱导了比胰岛素更高的总短链脂肪酸 (SCFA) 生产.

结论:

梨花花的结构特征受到水果成熟度和分子重量的影响,显著影响其功能性质.
由于其较高的分子量和线性结构,PP-1是需要稳定乳化的食品应用的有希望的候选者.
胡桃的培养素显示出作为益生菌的潜力,促进肠道微生物群的SCFA生产.

关键词:

乳液稳定的能力乳液稳定的能力发酵性质发酵性质分子重量分子重量胡桃花皮质素 (Persimmon pectin) 是一种的成分.结构特征结构特征

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