Effects of aging on the fine structure, chain conformation, and morphology of Chenpi polysaccharides

IF 10.7 1区化学 Q1 CHEMISTRY, APPLIED

Carbohydrate Polymers Pub Date : 2024-11-13 DOI:10.1016/j.carbpol.2024.122970

Gang Xu, Jingyun Zhao, Jieqiong Yao, Yang Xu, Xianghao Yuan, Siyi Pan

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Abstract

The aging process endows Chenpi (Pericarpium Citri Reticulatae) with unique value and efficacy. This study investigated the dynamic changes in the fine structure, chain conformation, and morphology of water-soluble polysaccharides from Chenpi over time. In the initial storage period of Chenpi (1 year), Chenpi polysaccharides (CP) exhibited a triple-helical structure, with chains entangled and aggregated into rough spherical conformations. Galacturonic acid (GalA, 47.78 mol%) was the predominant monosaccharide. As aging progressed, the homogalacturonan (HG) regions gradually degraded, leading to decreases in molecular sizes (particle size, M_w, M_n, and R_g), a reduction in the degree of esterification, and a weakening of the semicrystalline structure. Consequently, arabinose (Ara) emerged as the main monosaccharide (41.38 mol%). Neutral sugars continuously enriched the rhamnogalacturonan (RG-I) side chains, forming highly branched single molecules that curled into spherical shapes. By 15 years, CP were fully degraded, adopting a compact molecular conformation with the triple-helix structure disappearing and sizes uniformly below 20 nm. However, AFM results indicated aggregation phenomena in 15-year CP. Additionally, CP viscosity decreased while thermal stability improved, reflecting the natural structural transformation of CP. This study provides scientific evidence supporting the application of Chenpi in the food and pharmaceutical industries.

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老化对陈皮多糖精细结构、链构象和形态的影响

陈皮的陈化过程赋予了陈皮独特的价值和功效。本研究探讨了陈皮水溶性多糖的精细结构、链构象和形态随时间的动态变化。在陈皮贮藏初期（1 年），陈皮多糖（CP）呈现三螺旋结构，链缠结聚集成粗糙的球形构象。半乳糖醛酸（GalA，47.78 mol%）是最主要的单糖。随着老化的进行，均半乳糖醛酸（HG）区域逐渐降解，导致分子尺寸（粒度、Mw、Mn 和 Rg）减小，酯化程度降低，半晶体结构减弱。因此，阿拉伯糖（Ara）成为主要的单糖（41.38 摩尔%）。中性糖不断丰富鼠李糖半乳糖醛酸（RG-I）侧链，形成高度分枝的单分子，并卷曲成球形。到 15 年时，氯化石蜡完全降解，形成了紧凑的分子构象，三重螺旋结构消失，尺寸均匀地低于 20 纳米。然而，原子力显微镜结果表明，15 年的氯化石蜡存在聚集现象。此外，氯化石蜡粘度降低，热稳定性提高，反映了氯化石蜡结构的自然转变。这项研究为陈皮在食品和制药行业的应用提供了科学依据。

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来源期刊

Carbohydrate Polymers 化学-高分子科学

CiteScore

22.40

自引率

8.00%

发文量

1286

审稿时长

47 days

期刊介绍： Carbohydrate Polymers stands as a prominent journal in the glycoscience field, dedicated to exploring and harnessing the potential of polysaccharides with applications spanning bioenergy, bioplastics, biomaterials, biorefining, chemistry, drug delivery, food, health, nanotechnology, packaging, paper, pharmaceuticals, medicine, oil recovery, textiles, tissue engineering, wood, and various aspects of glycoscience. The journal emphasizes the central role of well-characterized carbohydrate polymers, highlighting their significance as the primary focus rather than a peripheral topic. Each paper must prominently feature at least one named carbohydrate polymer, evident in both citation and title, with a commitment to innovative research that advances scientific knowledge.