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在氧化脱过程中,酒厂的消耗谷物半纤维素的结构转化,其特点是UPLC-QqQ-MS/MS甘氨酸链接概况
Ebenezer Ola Falade1, Kouadio Jean Eric-Parfait Kouamé2, Yunyun Zheng3
1Zhejiang University-Zhongyuan Institute, Zhengzhou 450001, Henan, China; College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, Zhejiang, China; Organization of African Academic Doctors (OAAD), Off Kamiti Road P.O. Box 25305-00100, Nairobi, Kenya.
Food research international (Ottawa, Ont.)
|October 11, 2025
概括
超声波微波辅助酸 (UMAP) 漂白有效地使酒厂的花费谷物 (BSG) 纤维变白. 这一过程保留了重要的半纤维素结构,提高了其作为营养食纤维成分的价值.
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:
- 饮食纤维分析对于了解加工对营养价值的影响至关重要.
- 酒的消耗谷物 (BSG) 是丰富的食物纤维来源,需要提升价值.
- 半纤维素结构显著影响纤维功能和加工结果.
研究的目的:
- 通过超声波微波辅助酸 (UMAP) 漂白,研究BSG纤维中半纤维素的结构改造.
- 为了增强BSG纤维的白色,同时保持关键的多糖结构.
- 为了比较UMAP漂白与传统酶混合漂白的有效性.
主要方法:
- 使用优化的超声波微波辅助酸 (UMAP) 漂白工艺进行轻度氧化脱.
- 通过扫描电子显微镜 (SEM),刚果红色试验和UPLC-QqQ-MS/MS.的结构特征.
- 在原始和经过处理的BSG纤维中分析糖链接和单糖化合物组成.
主要成果:
- 经UMAP处理的BSG纤维保留了44个甘氨酸链接,远远超过酶混合漂白 (25个链接).
- UMAP选择性地去除了复杂的侧链残留物,同时保留了必不可少的西兰骨架和终端阿拉比诺斯残留物.
- 增强了特定的葡萄糖和曼诺链接,表明结构重塑没有广泛的降解.
结论:
- UMAP漂白是一种有效和可扩展的方法,用于从BSG中生产视觉上有吸引力的营养食纤维.
- 与传统的漂白方法相比,这种工艺可以为半纤维素提供更好的结构保护.
- UMAP提供了一个有前途的路线,可以将BSG循环转化为功能性食品的高价值,清洁标签的成分.
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