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从果和胡卜中稀释的性溶解性pectin的结构和rheological属性
Adrianna Kaczmarska1, Piotr M Pieczywek1, Justyna Cybulska1
1Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-270 Lublin, Poland.
Food chemistry
|March 1, 2024
概括
果和胡卜培根分离物 (DASP) 具有独特的结构和质特性. 这些差异,受植物起源的影响,影响它们的工业应用和加工潜力.
科学领域:
- 食品科学 食品科学 食品科学
- 聚合物科学 聚合物科学
- 生物化学 生化学
背景情况:
- 是一种植物细胞壁中的多糖,由于其功能性质,在各种行业中至关重要.
- 稀释溶性pectin (DASP) 分数是工业应用的关键组成部分.
- 了解点的结构-特性关系对于优化其使用至关重要.
研究的目的:
- 为了比较从果和胡卜中提取的DASP的结构和质性质.
- 阐明植物起源如何影响果的特征.
- 为定制丁应用提供洞察力.
主要方法:
- 从果和胡卜中逐步提取pectin分数.
- 原子力显微镜 (AFM) 用于分子结构分析.
- 风湿学测量以评估粘弹性质.
- 确定内在粘度和持久度的长度.
主要成果:
- 果DASP分子比胡卜DASP更长,更有分支.
- 果和胡卜DASP都表现出硬的分子行为 (持久长度> 40 nm).
- 果培根表现出更大的结构强度,而胡卜培根则具有更高的线性粘性弹性极限.
结论:
- 通过稀释提取的pectin分数在结构上和rheologically根据植物来源不同.
- 这些发现支持从不同植物来源的素的定制工业利用.
- 进一步的研究可以利用这些洞察力来实现先进的丁应用.
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