连续从玉叶 (Corchorus olitorius L.) 中提取的四种多糖的物理化学,功能和抗氧化特性
Jialing Tang1, Xiaoli Qin1, Ritva Repo-Carrasco-Valencia2
1Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha 410205, China; Changsha Technology Innovation Center for Plant Bioactive Ingredient Identification and Biosynthesis, Changsha 410205, China.
International journal of biological macromolecules
|August 31, 2025
概括
叶会产生具有可定制功能的新型多糖体. 这些天然化合物与商业素相比,具有优越的乳化,加厚和抗氧化性能,提供可持续的替代品.
科学领域:
- 食品科学与技术
- 生物化学
- 自然产品化学
背景情况:
- (Corchorus olitorius L.) 的叶子是生物活性多糖的不足来源.
- 亚洲和非洲的食用蔬菜,它们的新聚合物提取潜力尚未得到充分探索.
研究的目的:
- 通过连续的溶剂提取,从玉叶中分离和鉴定新型多糖分.
- 评估这些分量的结构性,功能性 (油/水保持,乳化,化) 和抗氧化性质.
- 为了比较它们的性能与商业果果.
主要方法:
- 顺序提取溶剂 (水,氧酸盐,酸,) 来分离四种多糖分 (WJP,OJP,HJP,AJP).
- 化学组成,单糖形状,分子量 (Mw) 和微观结构的特征.
- 功能性质和抗氧化活性的评估 (DPPH/ABTS清除).
主要成果:
- 所有的分量都是RG-I主导的,具有依赖溶剂的特征.
- WJP表现出最高的Mw和粘度;OJP表现出最高的乳化率 (27.79%DE);HJP表现出优异的乳液稳定性.
- AJP含有高蛋白质 (12.70%) 和 (59.46 mg GAE/g),因此具有特殊的抗氧化能力.
- 在油容量 (OHC),水容量 (WHC) 和乳化方面,玉米多糖比商业更强.
结论:
- 通过溶剂导向的提取,可以定制果多糖的功能.
- 特定分量 (OJP作为乳化剂,WJP作为加厚剂,AJP/WJP作为抗氧化剂) 提供了可持续的,高性能的替代品.
- 建议进行进一步的净化以实现最佳应用.
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