Xianbao Sun , Shihao Dai , Rui Guo , Taijie Zhan , Fan Xie , Yuxing Kou , Xuan Ma , Yinan Chen , Lihua Song , Hui Zhang , Lu Ren , Chunmei Yuan , Siyan Huang , Zibo Song , Yan Wu
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引用次数: 0
摘要
罗望子种子多糖（TSP）已被确认为一种具有冰再结晶抑制（IRI）活性的多糖，在食品低温保护方面具有潜在的应用价值。在这项研究中，采用溅射试验研究了 TSP 在含有霍夫迈斯特系列阴离子的不同盐类（Na2SO4、NaH2PO4、NaCl 和 NaNO3）存在下的 IRI 性能。结果表明，TSP 在不同盐溶液中的 IRI 活性取决于存在的离子类型，这与霍夫迈斯特阴离子的反向序列一致：NO3- > Cl- > H2PO4- > SO42-。研究发现，霍夫迈斯特系列阴离子盐通过诱导多糖的聚集和水合特性发生变化来调节 TSP 的 IRI 活性。特别是，当混沌离子存在时，聚合度较低和水合度较高的 TSP 表现出更强的 IRI 活性。这些发现凸显了低温保存介质中添加剂的影响，有助于从根本上了解对具有 IRI 活性的多糖的性能产生不同影响的机制。
Effect of the Hofmeister series anion salts on the ice recrystallization inhibition activity of tamarind seed polysaccharide
Tamarind seed polysaccharide (TSP) has been identified as an ice recrystallization inhibition (IRI)-active polysaccharide with potential applications in food cryoprotection. In this study, the IRI performance of TSP was investigated using the splat assay in the presence of different salts containing Hofmeister series anions (Na2SO4, NaH2PO4, NaCl, and NaNO3). The results showed that the IRI activity of TSP in different salt solutions depended on the type of ion present, in agreement with the reverse Hofmeister anion sequence: NO3− > Cl− > H2PO4− > SO42−. It was discovered that the Hofmeister series anion salts modulate the IRI activity of TSP by inducing changes in the aggregation and hydration properties of polysaccharides. In particular, TSP exhibited greater IRI activity when characterized by a lower aggregation and higher hydration degree in the presence of chaotropic ions. These findings highlight the influence of additives present in cryopreservation media and contribute to a fundamental understanding of the mechanism underlying the differential influence on the performance of IRI-active polysaccharides.
期刊介绍：
Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication.
The main areas of interest are:
-Chemical and physicochemical characterisation
Thermal properties including glass transitions and conformational changes-
Rheological properties including viscosity, viscoelastic properties and gelation behaviour-
The influence on organoleptic properties-
Interfacial properties including stabilisation of dispersions, emulsions and foams-
Film forming properties with application to edible films and active packaging-
Encapsulation and controlled release of active compounds-
The influence on health including their role as dietary fibre-
Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes-
New hydrocolloids and hydrocolloid sources of commercial potential.
The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.
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