通过微生物发酵对无花果果丁的结构重构:双重调节纸的质行为和抗氧化功能
Kangxue Chen1, Zijian Gong1, Huiling Li1
1College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China.
International journal of biological macromolecules
|January 18, 2026
概括
发酵会改变无花果肉质的培养素结构和特性. 混合发酵通过修改pectin组成来增强抗氧化活性,而纯发酵降低粘度.
科学领域:
- 食品科学 食品科学 食品科学
- 生物技术是生物技术.
- 生物化学 生物化学
背景情况:
- 素是无花果肉中的关键多糖,影响其质和功能特征.
- 了解发酵过程中pectin的结构变化对于优化无花果肉质量至关重要.
研究的目的:
- 为了比较混合发酵和纯发酵对无花果果粉培结构和特性的影响.
- 调查发酵如何影响pectin甲基化酶活性和随后的脱聚合.
- 为了将pectin的结构变化与无花果果粉粘度和抗氧化活性的变化相关联.
主要方法:
- 顺序提取水溶性pectin (WSP),合物溶性pectin (CSP) 和碳酸溶性pectin (NSP). 在水溶性pectin (WSP),合物溶性pectin (CSP) 和碳酸溶性pectin (NSP).
- 对pectin的化程度和成分 (拉姆诺斯,阿拉比诺斯,西洛斯) 的分析.
- 测量纸粘度,DPPH激素清除活性,基激素清除活性和FRAP测定.
主要成果:
- 这两种发酵方法都增加了点甲基化酶的活性,导致点脱聚合.
- 纯发酵通过降低WSP粘度而降低了纸粘度.
- 混合发酵通过增加RG-I含量和特定糖增加抗氧化能力,同时降低HG区域比率.
结论:
- 发酵大大改变了无花果肉质的pectin结构,影响了它的功能性质.
- 混合发酵提供了一种策略,通过有针对性的pectin改变来提高无花果肉的抗氧化潜力.
- 不同的发酵策略对无花果果粉的质学和生物活性产生不同的影响.
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