铁皮石斛多糖中乙酰基含量对其流变性、质构及抗氧化性的影响  

Effects of Acetyl Group Content of Dendrobium Polysaccharides on the Rheology,Textural Properties and Total Antioxidant Capacity

作　　者：陈思伊 唐文 Chen Siyi;Tang Wen(School of Perfume and Aroma Technology,Shanghai Institute of Technology,Shanghai 201418)

机构地区：[1]上海应用技术大学香料香精化妆品学部,上海201418

出　　处：《中国食品学报》2024年第3期36-45,共10页Journal of Chinese Institute Of Food Science and Technology

基　　金：上海市教育委员会重点课程建设项目(20170355)。

摘　　要：铁皮石斛多糖(DOP)中的乙酰基含量对其凝胶性和抗氧化能力的影响尚未有文献报道。本研究通过非均相脱乙酰法制备不同脱乙酰度(DD)的DOP,分析其溶胶和凝胶的流体性质、质构及总抗氧化能力,探究乙酰基对DOP性质的影响。DOP中乙酰基含量影响其溶解性,表明乙酰基的存在使DOP具有较好的水溶性。随着DD的增加,溶胶的黏度降低,凝胶的形成速率较快,改变了溶胶形成凝胶时的热敏感性,显著提高DOP凝胶的硬度和弹性。此外,除去部分乙酰基可显著提高总抗氧化能力。因此,通过控制DOP的乙酰基数量可调节DOP的流变性能和凝胶质构以及抗氧化性。本研究可为DOP在食品、医药及化工等领域的应用提供新的思路。The effects of acetyl groups in dendrobium polysaccharide(DOP)on gel properties and antioxidant capacity have not been reported in the literature.In this study,we prepared DOP with different degrees of deacetylation by non-homogeneous deacetylation,analyzed its fluid properties,textural properties and total antioxidant capacity of sol and gel,and investigated the effect of acetyl group on the properties of DOP and its mechanism of action.The results showed that the presence of acetyl group made the DOP have good water solubility.With the increase of deacetylation,the viscosity of the sol decreased and the gel formation rate was faster,which changed the thermal sensitivity of the sol when forming the gel and improved the hardness and elasticity of the DOP gel significantly.In addition,the results also showed that the removal of some acetyl groups significantly improved the total antioxidant capacity.Therefore,the rheological and textural properties as well as antioxidant properties of DOP can be adjusted by controlling the amount of acetyl groups of DOP.This study may provide new ideas for the application of DOP in food,pharmaceutical and chemical industries.

关 键 词：铁皮石斛多糖 脱乙酰度 流变性质 质构特性 抗氧化性 

分 类 号：TS201.2[轻工技术与工程—食品科学]