硒化对山药多糖的结构、抗氧化和消化性能的影响

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-04-01 DOI:10.1016/j.fochx.2025.102435

Weiling Liu , Yujun Jiang , Jia Shi

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引用次数: 0

摘要

天然多糖由于结构的限制，在生产和加工中性能不理想。近年来的研究表明，化学改性可以改善植物多糖的理化性质和功能特性。本文研究了硒化对山药多糖（YP）结构、功能特性和体外消化特性的影响。通过控制亚硒酸钠的添加量，制备了不同硒含量（YP-LSe和YP-HSe）的硒化产物，所得样品均为酸性多糖。硒化诱导YP化学成分的改变。FT-IR光谱分析显示YP-LSe和YP-HSe具有与含硒基团相关的特征振动吸收峰。微观结构分析表明，YP-LSe和YP-HSe呈层叠状叶状结构，并带有球体附着物。硒化处理显著提高了YP的乳化能力、发泡能力和抗氧化能力。在模拟消化过程中，YP- lse和YP- hse对胃肠道环境的适应能力强于YP。本研究为YP硒化在功能食品领域的开发利用提供了理论依据。

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Effects of selenylation on Chinese yam polysaccharides: Structure, antioxidant, and digestive properties

Natural polysaccharides have unsatisfactory properties in production and processing due to structural limitations. Recent studies have shown that chemical modifications can improve the physicochemical and functional properties of plant polysaccharides. Herein, the effect of selenylation on the structure, functional properties, and in vitro digestion characteristics of yam polysaccharide (YP) was investigated. Selenylated products with different selenium contents (YP-LSe and YP-HSe) were prepared by controlling the addition of sodium selenite, and all samples were identified as acidic polysaccharides. Selenylation induced alterations in the chemical composition of YP. FT-IR spectral analysis revealed that YP-LSe and YP-HSe exhibited characteristic vibrational absorption peaks associated with selenium-containing groups. Microstructure analysis showed that YP-LSe and YP-HSe presented stacked leaf-like structures with sphere attachments. Moreover, selenylation significantly enhanced the emulsion capacity, foaming capacity, and antioxidant capacity of YP. In the simulated digestion process, YP-LSe and YP-HSe exhibited greater resilience against the gastrointestinal environment than YP. This study provides a theoretical basis for the development and utilization of selenylation of YP in the field of functional foods.

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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.