A novel deproteinization method from crude polysaccharides of Meretrix meretrix Linnaeus based on palygorskite-chitosan composite aerogel sieving effect

IF 5.7 Q2 FOOD SCIENCE & TECHNOLOGY

eFood Pub Date : 2025-02-23 DOI:10.1002/efd2.70014

Yong Zhu, Jingrui Ma, Xinhang Li, Quanrun He, Bingmin Wu, Juanjuan Cheng, Song Huang, Jihang Chen

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Abstract

Due to the delicious taste and remarkable bioactivities of Meretrix meretrix L., they have garnered attention in food field. However, the challenge arises when attempting to separate proteins from crude polysaccharides with similar polarity and solubility. This paper aimed to develop a novel deproteinization method from crude polysaccharides of Meretrix meretrix L. (CPM) based on palygorskite-chitosan composite aerogel (Pal-CS aerogel) sieving effect. We focused on the influence of aerogels' pore structure on the selective deproteinization of CPM. In comparison to palygorskite or chitosan, Pal-CS aerogel exhibited a superior advantage in selectively deproteinization due to its unique pore structure. Furthermore, under the concentration conditions of 2% Pal and 0.8% CS, the deproteinization rate (Dr%), polysaccharide adsorption rate (Pr%) and selectivity coefficient (Kc) reached impressive values of 95.08 ± 1.47%, 3.29 ± 0.14% and 28.95 ± 0.82, respectively. The findings from pore size analysis revealed that an appropriate size ranging from 0.1 μm to 3.0 μm significantly contributed to the selectively deproteinization based on the sieving effect. The adsorption mechanism study further highlighted that hydrogen bonding predominantly dominated the interfacial interaction between aerogel and proteins. In conclusion, this work provided a new perspective for the study on deproteinization of food polysaccharides.

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基于壳聚糖-壳聚糖复合气凝胶筛分效应的锦葵粗多糖脱蛋白新方法

由于鱼尾葵味道鲜美且具有显著的生物活性，鱼尾葵在食品领域备受关注。然而，当试图从极性和溶解性相似的粗多糖中分离蛋白质时，却遇到了挑战。本文旨在开发一种基于堇青霉-壳聚糖复合气凝胶（Pal-CS 气凝胶）筛分效应的新型鱼腥草粗多糖（CPM）脱蛋白方法。我们重点研究了气凝胶孔隙结构对CPM选择性脱蛋白的影响。与堇青石或壳聚糖相比，Pal-CS气凝胶因其独特的孔隙结构而在选择性去蛋白方面表现出更大的优势。此外，在 2% Pal 和 0.8% CS 的浓度条件下，脱蛋白率（Dr%）、多糖吸附率（Pr%）和选择性系数（Kc）分别达到了令人印象深刻的 95.08 ± 1.47%、3.29 ± 0.14% 和 28.95 ± 0.82 的数值。孔径分析结果表明，基于筛分效应，0.1 微米至 3.0 微米的适当孔径对选择性去蛋白有显著作用。吸附机理研究进一步表明，氢键在气凝胶与蛋白质的界面相互作用中占主导地位。总之，这项研究为食品多糖的去蛋白研究提供了一个新的视角。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

eFood food research-

CiteScore

6.00

自引率

0.00%

发文量

期刊介绍： eFood is the official journal of the International Association of Dietetic Nutrition and Safety (IADNS) which eFood aims to cover all aspects of food science and technology. The journal’s mission is to advance and disseminate knowledge of food science, and to promote and foster research into the chemistry, nutrition and safety of food worldwide, by supporting open dissemination and lively discourse about a wide range of the most important topics in global food and health. The Editors welcome original research articles, comprehensive reviews, mini review, highlights, news, short reports, perspectives and correspondences on both experimental work and policy management in relation to food chemistry, nutrition, food health and safety, etc. Research areas covered in the journal include, but are not limited to, the following: ● Food chemistry ● Nutrition ● Food safety ● Food and health ● Food technology and sustainability ● Food processing ● Sensory and consumer science ● Food microbiology ● Food toxicology ● Food packaging ● Food security ● Healthy foods ● Super foods ● Food science (general)