微波处理对刺槐豆胶多糖结构特征的影响  

Effect of microwave treatment on the structure of locust bean gum polysaccharides

作　　者：王帅 孔博洋 李婷[1] 贾小艳 肖红 位张坤 张继[1,2] 王俊龙[1,2] WANG Shuai;KONG Boyang;LI Ting;JIA Xiaoyan;XIAO Hong;WEI Zhangkun;ZHANG Ji;WANG Junlong(College of Life Science,Northwest Normal University,Lanzhou 730070;Institute of New Rural Development,Northwest Normal University,Lanzhou 730070)

机构地区：[1]西北师范大学生命科学学院,兰州730070 [2]西北师范大学新农村发展研究院,兰州730070

出　　处：《中国食品添加剂》2024年第1期87-98,共12页China Food Additives

基　　金：甘肃省高等学校产业支撑计划项目(2020C-21),新型有机配合物型硒、钴饲料添加剂的合成及应用研究。

摘　　要：采用微波辅助法(microwave-assisted extraction,MAE)和热水浸提法(hot water extraction,HWE)处理刺槐豆胶,并对得到的刺槐豆胶多糖(locust bean gum polysaccharide,LBGP)进行分子量及分子量分布、糖链构象、单糖组成、糖苷键类型等一系列表征进行分析。通过比较发现,MAE-LBGP的分子量(2.744〜3.777×10^(6) g/mol)显著高于HWE-LBGP(1.222〜1.593×10^(6) g/mol),且具有更宽的分子量分布,不均一性的增强使得糖链呈现出更加多样化及更为紧密的构象特征,而HWE-LBGP的构象则表现得相对单一和松散。经由两种提取方式得到的LBGP具有相同的单糖组成种类(甘露糖和半乳糖)和糖苷键类型(1→4与1→6位连接键)。以上结果归因于在微波效应的作用下,溶剂的极化作用增强,提取能力增加,并通过增强溶剂的传质能力,获得了高分子量和更宽分布的多糖所致。本研究为微波技术在多糖提取应用方面提供了支持和帮助。Microwave-assisted extraction(MAE)and hot-water(HWE)was used to treat locust bean gum(LBG),The chemical structure of locust bean gum polysaccharide(LBGP)was analyzed by the average weight of molecular mass(Mw),molecular mass distribution,sugar chain conformation,monosaccharide composition and glycosidic linkages.Through comparison,it was found that the molecular weight of MAE-LBGP(2.744〜3.777×10^(6) g/mol)was significantly higher than that of HWE-LBGP(1.222〜1.593×10^(6) g/mol),and it had a wider molecular weight distribution.Sugar chains showed more diverse and compact due to the increase of heterogeneity,while the conformation of HWE-LBGP showed the relatively similar and loose structure.MAELBGPs and HWE-LBGPs had the same mannose and galactose and with the same glycosidic bonds ofβ-(1→4)andα-(1→6).The results above were attributed to the enhanced polarization and extraction ability of the solvent under the action of microwave effect,and the acquisition of high molecular weight and wider distribution of polysaccharides by enhancing the mass transfer ability of the solvent.The study provides support and assistance for the application of microwave technology in polysaccharide extraction.

关 键 词：刺槐豆胶多糖 微波辅助提取 热水浸提 微波效应 糖链构象 

分 类 号：TS202.3[轻工技术与工程—食品科学] Q684[轻工技术与工程—食品科学与工程]