茶籽多糖与茶多酚的凝胶特性及其应用

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2024-07-31 DOI:10.1016/j.fochx.2024.101707

Qiu-Yue Ma, Qian-Da Xu, Nan Chen, Wei-Cai Zeng

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引用次数: 0

摘要

从茶籽中提取了新型胶凝多糖（NPGP）并对其进行了表征，同时进一步探讨了NPGP凝胶与茶多酚的特性和潜在应用。NPGP 由 GalA、Glc、Rha、Gal、Xyl、Ara 和 Man 组成，摩尔比为 71.87:17.13:3.10:2.55:2.19:1.64:1.52，分子量为 6.32 × 10 Da，甲氧基化程度低，为 45.21%。茶多酚诱导的 NPGP 凝胶的胶凝性能表明，茶多酚显著改善了 NPGP 凝胶的结构和流变性能，这是由于氢键形成致密网络和 NPGP 结晶度增加所致。含有茶多酚的 NPGP 凝胶能明显改善冻融循环过程中鱼糜的质地、持水性、聚集性、引导力和水分分布。所有结果都表明，含有茶多酚的 NPGP 凝胶具有优良的性能，有望作为天然添加剂应用于食品工业。

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Gel properties of Nicandra physalodes (Linn.) gaertn. seeds polysaccharides with tea polyphenols and its application

The novel gelling polysaccharides (NPGP) were extracted and characterized from (Linn.) Gaertn. seeds, while properties and potential application of NPGP gels with tea polyphenols were further explored. NPGP was composed of GalA, Glc, Rha, Gal, Xyl, Ara, and Man at a molar ratio of 71.87:17.13:3.10:2.55:2.19:1.64:1.52, with molecular weight of 6.32 × 10 Da and low methoxylation degree of 45.21%. The gelling properties of NPGP gel induced by tea polyphenols showed that tea polyphenols significantly improved the structural and rheological properties of NPGP gel, due to the formation of dense network by hydrogen bonds and the increase of crystalline degree of NPGP. NPGP gels with tea polyphenols could significantly ameliorated the texture, water-holding capacity, aggregation, leading force, and moisture distribution of surimi during freeze-thaw cycles. All results suggest that NPGP gels with tea polyphenols has fine properties and show potential to be applied as natural additives in food industry.

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.