超声改性对蓝莓果胶与矢车菊素-3-O-葡萄糖苷相互作用的影响  

Effect of Ultrasonic Modification on the Interaction between Blueberry Pectin and Cyanidin-3-O-Glucoside

作　　者：罗方鉴 陆风芹 李大婧[2] 周存山[1] 牛丽影[2] 冯蕾 徐亚元 张钟元[2] LUO Fangjian;LU Fengqin;LI Dajing;ZHOU Cunshan;NIU Liying;FENG Lei;XU Yayuan;ZHANG Zhongyuan(College of Food and Biological Engineering,Jiangsu University,Zhenjiang 212000,China;Agricultural Products Processing Research Institute,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China)

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212000 [2]江苏省农业科学院农产品加工研究所,江苏南京210014

出　　处：《食品工业科技》2024年第19期49-57,共9页Science and Technology of Food Industry

基　　金：江苏省农业科技自主创新资金项目(CX(21)2026)。

摘　　要：本文以不同超声处理(688、1376、2063 W/cm^(2),10、20、30 min)对蓝莓中水溶性果胶、螯合性果胶、碳酸钠可溶性果胶进行超声改性,并探讨改性果胶结构与果胶-矢车菊素-3-O-葡萄糖苷(C3G)相互作用的关系。实验结果表明,超声改性使果胶与C3G之间的相互作用增强。超声功率2063 W/cm^(2)处理10 min后,与未经超声改性相比,三种果胶均表现出与C3G的最大结合量(提高到约2~6倍),但长时间超声(20~30 min)不利于改性果胶与C3G的相互作用。经超声改性后,果胶-C3G复合物的粒径变小,Zeta电位增加,物理稳定性提高。在三种不同的果胶样品中,超声处理引起了果胶分子量的降低和甲基酯化,促进了支链结构的降解,提高了游离羧基的数量,并增加了结构网络空隙,超声处理对果胶结构特性的改变促进了果胶与C3G之间的相互作用。This study involved the ultrasonic modification of water-soluble pectin,chelator-soluble pectin,and sodium carbonate-soluble pectin in blueberries using different ultrasonic treatments(688,1376,2063 W/cm^(2),10,20,30 min).The research explored the relationship between the modified pectin structure and the interaction between pectin and cyanidin-3-O-glucoside(C3G).The results showed that ultrasonic modification resulted in enhanced interaction between pectin and C3G.After the ultrasonic treatment of 2063 W/cm^(2)for 10 min,all three pectins showed the maximum binding capacity with C3G,which was about 2~6 times higher than that without the ultrasonic modification.Whereas,prolonged ultrasonic time(20~30 min)was unfavorable for the interaction between modified pectin and C3G.After ultrasonic modification,the particle size of the pectin-C3G complexes became smaller,the Zeta potential was increased,and the physical stability was thus improved.In three different pectin samples,ultrasonic treatment induced a reduction in molecular weight and methyl esterification of the pectin,facilitated the degradation of the branched structures,promoted the number of free carboxyl groups,and increased the presence of structural network voids.The alteration of the structural properties of pectin by ultrasonic treatment facilitated the interactions between pectin and C3G.

关 键 词：蓝莓果胶组分 矢车菊素-3-O-葡萄糖苷 相互作用 超声改性 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]