<br>柠檬酸提取南瓜果胶多糖的结构和流动流变特性,International Journal of Biological Macromolecules

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柠檬酸提取南瓜果胶多糖的结构和流动流变特性
International Journal of Biological Macromolecules ( IF 7.7 ) Pub Date : 2024-03-11 , DOI: 10.1016/j.ijbiomac.2024.130748
Yu-Ra Kang ₁ , Yoon Hyuk Chang ₁

Affiliation

本研究旨在研究酸提取南瓜果胶多糖（AcPP）的结构和理化特性，并评估其流动流变特性。采用柠檬酸提取法从南瓜果肉中提取AcPP。通过化学方法和仪器分析对其物理化学和结构性质进行了分析。结果表明，AcPP主要由GalA（85.99%）和少量Rha、Gal和Ara组成，HG/RG-I之比为81.39/16.75。此外，AcPP 具有中等 DE (45.34%)，并包含四种不同 Mw 的大分子群，分别为 106.03（主）、10.15、4.99 和 2.90 kDa。 NMR分析进一步证实AcPP含有由α-1,4-连接的GalA残基组成的线性主链，其中一些残基被部分甲基酯化。此外，AcPP本质上是无定形的，具有良好的热稳定性。评价了外在因素对AcPP流动流变性能的影响。特别是，高浓度的 CaCl (8 mM) 和 MgCl (10 mM) 可有效增强 AcPP 溶液的粘度和非牛顿剪切稀化行为。这项研究阐明了 AcPP 独特的分子结构，并表明 AcPP 作为低粘度和矿物质强化饮料中的流变改性剂的潜力。

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Structural and flow rheological properties of pumpkin pectic polysaccharide extracted by citric acid

The present study aimed to investigate the structural and physicochemical characteristics of acid-extracted pumpkin pectic polysaccharide (AcPP) and to evaluate their flow rheological properties. AcPP was extracted from pumpkin pulp using the citric acid extraction method. The physicochemical and structural properties were analyzed by chemical methods and instrumental analyses. The obtained results showed that AcPP consisted predominantly of GalA (85.99 %) and small amounts of Rha, Gal, and Ara, with the ratio of HG/RG-I being 81.39/16.75. In addition, AcPP had medium DE (45.34 %) and contained four macromolecular populations with different Mw of 106.03 (main), 10.15, 4.99, and 2.90 kDa. The NMR analysis further confirmed that AcPP contained a linear backbone consisting of α-1,4-linked GalA residues, some of which were partially methyl-esterified. Furthermore, AcPP was amorphous in nature and had favorable thermal stability. The effects of extrinsic factors on the flow rheological properties of AcPP were evaluated. In particular, the high concentrations of CaCl (8 mM) and MgCl (10 mM) were effective in enhancing the viscosity and non-Newtonian shear-thinning behavior of the AcPP solution. This study elucidates the unique molecular structure of AcPP and suggests the potential of AcPP as a rheology modifier in low-viscous and mineral-reinforced beverages.

更新日期：2024-03-11

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