中聚合度异麦芽/麦芽多糖的酶法合成和助溶效果研究  

Enzymatic synthesis and solubilization effect of megaloisomalto/malto-polysaccharides

作　　者：薛乃祥 王艳丽 董晶晶 柏玉香[1,2,3] XUE Naixiang;WANG Yanli;DONG Jingjing;BAI Yuxiang(State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi 214122,China;School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;Synergetic Innovation Center of Food Safety and Nutrition,Jiangnan University,Wuxi 214122,China)

机构地区：[1]江南大学食品科学与技术国家重点实验室,江苏无锡214122 [2]江南大学食品学院,江苏无锡214122 [3]江南大学食品安全与营养协同创新中心,江苏无锡214122

出　　处：《食品与发酵工业》2022年第13期141-147,共7页Food and Fermentation Industries

基　　金：江苏省优秀青年基金项目(BK20211581);国家自然科学基金面上项目(32072268)。

摘　　要：中聚合度异麦芽/麦芽多糖(megalo isomalto/malto-polysaccharides,M-IMMPs)在不阻碍低溶解度的乙基红生物降解的前提下展现出了新颖的助溶效果,但是其聚合度低(11~12),助溶效果弱,限制了M-IMMPs的研究和应用。该研究通过控制直链糊精和麦芽糖配比合成了一系列具有梯度分子质量的M-IMMPs,通过全波长扫描、核磁共振光谱、扫描电镜和傅里叶红外光谱对其乙基红助溶效果和复合物进行表征。结果表明,M-IMMPs分子质量越大,助溶效果越好,可使乙基红溶解度提高至4.5倍,且助溶效果并不仅来源于高分子质量和α1→6键含量。乙基红质子化学位移表明,疏水相互作用贡献了助溶效果。扫描电镜展示了原颗粒从片块、菱状向糊状的转变,红外光谱表明了存在氢键的可能。由于疏水相互作用的非特异性,M-IMMPs在其他偶氮染料中具有助溶应用潜力。Megalo isomalto/malto-polysaccharides(M-IMMPs)exhibited a novel solubilization effect without hindering biodegradation of low-solubility ethyl red.However,the low degree of polymerization(11-12)and weak solubilization effect limit the research and application of M-IMMPs.A series of M-IMMPs(3.6-12.5 kDa)with a gradient molecular weight were synthesized by controlling the ratio of linear dextrins and maltose.The solubilization effect of M-IMMPs on ethyl red and the complex were characterized.The results showed that the higher the molecular weight of M-IMMPs,the better the solubilizing effect,which can increase the solubility of ethyl red to 4.5 times,and the solubilizing effect was not solely derived from the high molecular weight and the content ofα1→6 linkage.The proton chemical shifts of ethyl red indicated that hydrophobic interaction contributed to the solubilizing effect.The co-existence ofα1→6 andα1→4 linkages facilitated the formation of amphiphilic surfaces,enabling the formation of complex.There was a saturation effect for the hydrophobic interaction,it did not increase continuously with the addition of M-IMMPs.Scanning electron microscope showed the transformation of the original particles from flakes,rhombic to pasty,which confirmed the formation of the complex.The characteristic peak of—OH in Fourier transform infrared shifted from 3311 cm^(-1) to 3264 cm^(-1),which indicated the possibility of hydrogen bonding.M-IMMPs have potential application as a solubilizer in other azo dyes due to the non-specificity of the hydrophobic interaction.

关 键 词：中聚合度异麦芽/麦芽多糖 乙基红 助溶 复合物 疏水相互作用 

分 类 号：TS201.2[轻工技术与工程—食品科学]