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来自Premna microphylla Turcz的pectin的结构变化和rheological行为,基于高压均质化处理
Kangzhen Dong1, Junhui Wang1, Jishun Zheng2
1Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.
Food chemistry
|January 29, 2026
概括
高压均质化修改了Premna microphylla Turcz的pectin,降低了分子量并改善了功能性质. 这个过程增强了抗氧化活性和热稳定性,显示了食品应用的潜力.
科学领域:
- 食品科学 食品科学 食品科学
- 生物材料科学 生物材料科学
- 化学工程是化学工程的重要组成部分.
背景情况:
- 是一种多糖,在食品工业中广泛使用.
- 修改pectin结构可以增强其功能性质.
- 高压均质化 (HPH) 是一种用于材料改造的新技术.
研究的目的:
- 为了研究高压均质化 (HPH) 对从Premna microphylla Turcz.提取的质素的影响.
- 评估HPH诱导的点丁的结构和功能变化.
- 评估HPH改性pectin在食品应用中的潜力.
主要方法:
- 从Premna microphylla Turcz中提取使用氨酸盐的pectin.
- 高压均质化 (HPH) 处理在0~120MPa的压力下进行.
- 对pectin的分子量,雌性化程度,银酸含量,链形状和颗粒大小的分析.
- 评估质性质 (剪切薄化,厚度变化),热稳定性和抗氧化活性 (DPPH,ABTS,基清除).
主要成果:
- 在HPH治疗下,减少了pectin的重量平均分子量和化程度,同时增加了银酸含量.
- 链形状从半柔性转变为不规则的线圈,平均颗粒大小和多分散度指数下降.
- 修改后的点表现出增强的剪切稀释行为,改善了热稳定性,并显著提高了抗氧化活性.
- 对DPPH,ABTS和基的IC50值下降,表明激素清除能力提高.
结论:
- 高压均质化是修改pectin结构和功能的一种有效方法.
- 经HPH处理的pectin表现出改善的风湿学,热学和抗氧化特性.
- 改性点显示出在各种食品工业应用中使用的巨大潜力.
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