来自Toona sinensis (A. Juss) 的多糖化合物的物理化学性质和溶液构型 罗姆叶 罗姆叶
Juan-Juan Cao1, Qing-Qing Lv1, Zheng Yan1
1Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 420 Feicui Road, Hefei, Anhui 230601, PR China; School of Food and Biological Engineering, Hefei University of Technology, 420 Feicui Road, Hefei, Anhui 230601, PR China.
International journal of biological macromolecules
|November 4, 2023
概括
来自Toona sinensis叶的两个多糖分,TSP-1和TSP-2,表现出热稳定性和独特的溶液行为. 它们的特性表明它们可以作为食品,制药和化品行业的添加剂的潜在应用.
科学领域:
- 食品科学 食品科学 食品科学
- 聚合物化学 聚合物化学
- 生物化学 生物化学
背景情况:
- 豆 (Toona sinensis) 的叶子是生物活性化合物的来源.
- 多糖类具有不同的物理化学性质和功能.
- 了解多糖的结构-性质关系对于应用至关重要.
研究的目的:
- 从Toona sinensis的叶子中分离和描述两个多糖分 (TSP-1和TSP-2).
- 为了研究它们的物理化学特性,溶液形状和热稳定性.
- 评估它们作为各种行业的功能成分的潜力.
主要方法:
- 聚糖分的分离和净化.
- 差分扫描热度计 (DSC) 和热重度计分析 (TG) 测量热稳定性.
- 粘度测量和风湿学测量以评估溶液的特性.
- 具有多角度光散射的高性能SEC (HPSEC-MALLS) 用于分子尺寸和形状分析.
主要成果:
- TSP-1和TSP-2的热稳定性很好.
- 对于TSP-1,其内在粘度为11.42毫升/克,对于TSP-2,其内在粘度为6.13毫升/克.
- 粘度受到度,Ca2+和极端pH的影响.
- 在TSP-1中显示0.5-2.0%的弱凝,在TSP-2中显示2.0%的弱凝.
- 的Rg值为96.8nm (TSP-1) 和56.2nm (TSP-2).
- "TSP-1"采用了球形形状,而"TSP-2"则表现得像一根刚性棒一样.
结论:
- TSP-1和TSP-2具有不同的物理化学特性和溶液行为.
- 它们的热稳定性和凝性是值得注意的.
- TSP-1 (球体) 和TSP-2 (刚性棒) 的独特形状影响了它们的功能.
- 这些多糖体在食品,制药和化品行业表现出作为多功能添加剂的前景.
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