低甲酸的结构特征对半固体Ca-凝的风湿性质的复杂影响
Olga A Patova1, Nadegda V Kosolapova1, Victoria V Golovchenko1
1Institute of Physiology of Federal Research Centre "Komi Science Centre of the Urals Branch of the Russian Academy of Sciences", 50 Pervomaiskaya Str., 167982 Syktyvkar, Russia.
International journal of biological macromolecules
|September 15, 2024
概括
来自各种植物的低甲基素形成半固体凝 (Ca-gels). 凝的特性取决于点的分子量 (Mw) 和甲氧化度 (DM),Mw较高和DM较低会产生更硬,更稳定的凝.
科学领域:
- 食品科学与技术 食品科学与技术
- 生物聚合物的化学化学
- 材料科学 材料科学 材料科学
背景情况:
- pectins是复杂的多糖化合物,在植物细胞壁和食品合物中至关重要.
- 低甲酸形成热可逆的凝与二价阳离子,如 (Ca2+).
- 了解结构属性关系是优化pectin凝应用的关键.
研究的目的:
- 调查来自各种植物来源的低甲基质pectins的结构特征对Ca-gel特性的影响.
- 为了将pectin分子量 (Mw),甲氧化度 (DM) 和特定的结构特征与rheological特性和凝稳定性相关联.
- 为了确定可预测的Ca-凝形成的关键pectin属性.
主要方法:
- 使用来自六种植物物种的低甲基pectin (DM 4-36%) 制备半固体Ca-凝.
- 通过Mw (77-556 kDa) 对pectins的表征和对homogalacturonan (HG) 和rhamnogalacturonan I (RG-I) 含量的分析.
- 凝的形成是通过添加Ca2+离子在不同的静电比率 (R = 0.2-0.6) 与固定的pectin度 (10 g/L).
- 在酸盐缓冲盐溶液 (PBS,pH 7.4) 中评估风病性质和稳定性测试.
主要成果:
- 具有Mw 77-98 kDa和DM 6-14%的点产生的Ca-凝比具有较高Mw和DM (218-253 kDa,24-36%) 的硬.
- 具有最高Mw (346-556 kDa) 的点丁形成了最强的Ca-凝,表明Mw在凝强度上占据了DM的优势.
- 在PBS中,凝的稳定性主要取决于与1,4结合的非甲基化银酸 (GalA) 的比例,较低的DM (4-14%) pectins产生更稳定的凝.
结论:
- 低甲基的特殊结构特征,特别是Mw和DM,决定了Ca-gel的质特性和稳定性.
- 高分子量pectins可以补偿较低的甲氧化度在形成强大的Ca-凝.
- 的结构特征影响Ca-gel的形成和稳定性,为量身定制的食品成分设计提供了洞察力.
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