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作 者:Xinxin Hu Chengxiao Yu Shokouh Ahmadi Yuying Wang Xingqian Ye Zhiqiang Hou Shiguo Chen
机构地区:[1]College of Biosystems Engineering and Food Science,National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment,Zhejiang Key Laboratory for Agro-Food Processing,Zhejiang Engineering Laboratory of Food Technology and Equipment,Zhejiang University,Hangzhou,China [2]Zhejiang University Zhongyuan Institute,Zhengzhou,China [3]Shandong(Linyi)Institute of Modern Agriculture,Zhejiang University,Linyi,China [4]Fuli Institute of Food Science,Zhejiang University,Hangzhou,China [5]Ningbo Research Institute,Zhejiang University,Hangzhou,China
出 处:《Food Quality and Safety》2023年第1期1-12,共12页食品品质与安全研究(英文版)
基 金:the Project of National Natural Science Foundation of China(32202071);Zhejiang Basic Public Welfare Research Project(LQ22C200003);Zhejiang Province Key R&D Project(2021C02001);the Key Research and Development Program of Ningxia Province(2022BBF02006),China.
摘 要:Background and objectives:High-pressure processing(HPP)is a promising assistive method to extract pectic polysaccharides with high rhamnogalacturonan I(RG-I)domain and berries are sources of such pectic polysaccharides.This study extracts pectic polysaccharides from goji berry,raspberry,and cranberry,examines how HPP influences the pectic polysaccharide structure of three berries,and provides a basis for the extraction and modification of pectic polysaccharides with specific structure and bioactivity.Materials and methods:An orthogonal test was performed to optimize the HPP-assisted alkali method to extract the high yield and high RG-I content pectic polysaccharides from three berries.Structural information of pectic polysaccharides extracted by the HPP method and conventional methods were compared from the perspectives of monosaccharide composition,molecular weight,Fourier transform infrared spectroscopy,andnuclearmagneticresonancespectroscopy.Results:For raspberry,the optimal conditions consisted of a pressure of 50o MPa,a pH of 13,and a pressure-holding time of 12 min,while the optimal conditions for goji berry and cranberry were both 40o MPa,pH 13,and 15 min.Under the optimal conditions,the yields for goji berry,raspberry,and cranberry were 10.49%,16.63%,and 17.52%,respectively,and RG-l contents were 81.85%,83.30%,and 63.22%,respectively.HPP showed an effect to degrade homogalacturonan backbones and side chains and increase the RG-I content to some extent.Conclusion:HPP-assisted alkali method was revealed to be an efficient method to extract high RG-I content pectic polysaccharides,especially for cranberry,and was a potential method to modify pectic polysaccharide structure in a certain way.
关 键 词:Pectic polysaccharide High-pressure processing RHAMNOGALACTURONAN-I Structural characteristics
分 类 号:TS255.4[轻工技术与工程—农产品加工及贮藏工程]
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