Weiqi Fei , Liyuan Rong , Xin Qi , Xinyu Lv , Jun Chen , Huiliang Wen , Jianhua Xie
{"title":"Chemical composition, rheological properties and calcium-induced gelation mechanism of Premna microphylla Turcz polysaccharide","authors":"Weiqi Fei , Liyuan Rong , Xin Qi , Xinyu Lv , Jun Chen , Huiliang Wen , Jianhua Xie","doi":"10.1016/j.foodhyd.2024.110882","DOIUrl":null,"url":null,"abstract":"<div><div>The aim of this study was to investigate the chemical composition, molecular weight (<em>Mw</em>), and monosaccharide composition of <em>Premna microphylla</em> Turcz polysaccharide (PMP) and revealed the effects of calcium ions (Ca<sup>2+</sup>) on the rheological properties, thermal stability, texture properties, and structural properties of PMP gels. Additionally, the gelation mechanism of PMP was proposed. The results revealed that PMP was a negative charge acidic polysaccharide primarily composed of glucose, galactose and rhamnose. The results of small and large amplitude oscillatory shear experiments illustrated that the storage modulus (G′), loss modulus (G″), relaxation modulus (G(t)) of PMP gels showed a positive correlation with Ca<sup>2+</sup> concentration, indicating the addition of Ca<sup>2+</sup> improved the viscoelasticity and shear thinning capacity of PMP gels. Furthermore, the gel strength, hardness, and thermal stability of PMP gels were enhanced with increase of Ca<sup>2+</sup> concentration. The microstructure of PMP gel was changed obviously after adding Ca<sup>2+</sup>, generating the lamellar and lump-like structure due to the PMP aggregation. The results of Zeta potential, X-ray diffraction, and Fourier transform infrared spectroscopy (FT-IR) analysis indicated that electrostatic interactions played a crucial role in the formation of PMP gel and three-dimensional structure. These results suggested that PMP had great potential for application in the food industry due to their excellent gelation properties.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"161 ","pages":"Article 110882"},"PeriodicalIF":13.8000,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Hydrocolloids","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0268005X24011561","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2024/11/27 0:00:00","PubModel":"Epub","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
引用次数: 0
Abstract
The aim of this study was to investigate the chemical composition, molecular weight (Mw), and monosaccharide composition of Premna microphylla Turcz polysaccharide (PMP) and revealed the effects of calcium ions (Ca2+) on the rheological properties, thermal stability, texture properties, and structural properties of PMP gels. Additionally, the gelation mechanism of PMP was proposed. The results revealed that PMP was a negative charge acidic polysaccharide primarily composed of glucose, galactose and rhamnose. The results of small and large amplitude oscillatory shear experiments illustrated that the storage modulus (G′), loss modulus (G″), relaxation modulus (G(t)) of PMP gels showed a positive correlation with Ca2+ concentration, indicating the addition of Ca2+ improved the viscoelasticity and shear thinning capacity of PMP gels. Furthermore, the gel strength, hardness, and thermal stability of PMP gels were enhanced with increase of Ca2+ concentration. The microstructure of PMP gel was changed obviously after adding Ca2+, generating the lamellar and lump-like structure due to the PMP aggregation. The results of Zeta potential, X-ray diffraction, and Fourier transform infrared spectroscopy (FT-IR) analysis indicated that electrostatic interactions played a crucial role in the formation of PMP gel and three-dimensional structure. These results suggested that PMP had great potential for application in the food industry due to their excellent gelation properties.
期刊介绍：
Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication.
The main areas of interest are:
-Chemical and physicochemical characterisation
Thermal properties including glass transitions and conformational changes-
Rheological properties including viscosity, viscoelastic properties and gelation behaviour-
The influence on organoleptic properties-
Interfacial properties including stabilisation of dispersions, emulsions and foams-
Film forming properties with application to edible films and active packaging-
Encapsulation and controlled release of active compounds-
The influence on health including their role as dietary fibre-
Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes-
New hydrocolloids and hydrocolloid sources of commercial potential.
The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.
京公网安备 11010802042870号
京ICP备2023020795号-1
分享
求助内容：
应助结果提醒方式：
扫码关注我们
