改性技术对哈密瓜果皮多糖特性及生物活性的影响

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience Pub Date : 2025-06-16 DOI:10.1016/j.fbio.2025.107080

Mingze Gong , Ruizhan Chen , Hui Sun , Helong Bai , Cui Yang , Dongxue Li , Wenjing Wu , Yongtang Wang

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引用次数: 0

摘要

为了进一步揭示特性与活性之间的相关性，系统比较了分离修饰（磺化（SM）、超声（UM）、高温高压（HM）、酶解（EM））对哈密瓜果胶多糖（CPs）理化特性、功能特性、抗氧化、降糖、降血脂活性的影响。结果表明，分离和改性工艺是影响产物收率、化学组成、分子量（Mw）、酯化度（DE）、水溶性（WS）、乳化能力（EA）、乳液稳定性（ES）、热稳定性、螺旋结构、抗氧化能力、降血糖和降血脂活性的主要因素。8个产物中，分离多糖（MCP-1）和HM多糖（H-MCP-4）表现出较高的抗氧化和降糖活性，主要归因于较低的分子量、DE和较高的醛酸含量（UAC），证明分子量和UAC是影响多糖理化特性和生物活性的主要因素。结果表明，HM能显著改变多糖的理化性质和功能特性，提高其生物活性，在食品和制药行业具有广阔的应用前景。

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Effect of modification technologies on characteristics and bioactivities of the pectic polysaccharide from cantaloupe peels

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Effect of modification technologies on characteristics and bioactivities of the pectic polysaccharide from cantaloupe peels

In order to further reveal the correlation between characteristics and activities, the effects of separation and modifications (sulfation (SM), ultrasound (UM), high temperature and high pressure (HM), and enzymatic hydrolysis (EM)) on the physicochemical characteristics, functional properties, antioxidant, hypoglycemic and hypolipidemic activities of Cantaloupe peels pectin polysaccharides (CPs) were systematically compared. Results showed that the separation and modification techniques were chief factors affecting the yield, chemical composition, molecular weight (Mw), degree of esterification (DE), water solubility (WS), emulsifying ability (EA), emulsion stability (ES), thermal stability, helical structure, antioxidant capacity, hypoglycemic and hypolipidemic activity. Among the eight products, isolated polysaccharide (MCP-1) and HM polysaccharides (H-MCP-4) displayed higher antioxidant and hypoglycemic activities, mainly attributed to lower Mw, DE and higher uronic acid content (UAC), proved that Mw and UAC are the main factors affecting the physicochemical characteristics and bioactivity of polysaccharides. The results reveal that HM of polysaccharide can significantly change their physicochemical and functional properties, increase bioactivities and broaden the application in food and pharmaceutical industries.

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来源期刊

Food Bioscience Biochemistry, Genetics and Molecular Biology-Biochemistry

CiteScore

6.40

自引率

5.80%

发文量

671

审稿时长

27 days

期刊介绍： Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch.