{"title":"通过抗坏血酸介导的自由基机制降低黄原胶的粘度","authors":"Run-Qi Jia, Wei-Wei He, Yu-Jie Tang, Xiao-Xiao Song, Jun-Yi Yin","doi":"10.1016/j.lwt.2024.116377","DOIUrl":null,"url":null,"abstract":"<div><p>Xanthan gum (XG) is a widely used thickener known for its high viscosity and excellent stability. However, the presence of ascorbic acid (AA) leads to a clear decrease in its viscosity, thereby affecting the application of xanthan gum in food products containing AA. Therefore, the aim of this study was to uncover the mechanism by which AA reduces the viscosity of xanthan gum. Ascorbic acid (0.1 mmol/L) caused a viscosity loss reaching up to 96% for xanthan gum solutions (2 g/L). The reaction was further enhanced by heating at 60 °C for 1 h without stirring, a weakly acidic system at pH 5.4, and the addition of hydrogen peroxide or metal ions (Fe<sup>2+</sup> and Cu<sup>2+</sup>). Interestingly, AA induction produces free radicals and changes in their content correlate with a decrease in XG viscosity. Moreover, removing dissolved oxygen by heating and nitrogen purging treatment effectively reduced AA-derived free radical levels and prevented the decrease in XG viscosity. The decrease in viscosity of XG caused by AA involved its free radicals generated through an oxygen-dependent pathway.</p></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":6.0000,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S002364382400656X/pdfft?md5=aea6cdcf42ae023c1d8317dc0229fc1d&pid=1-s2.0-S002364382400656X-main.pdf","citationCount":"0","resultStr":"{\"title\":\"Viscosity reduction of xanthan gum through free radical mechanisms mediated by ascorbic acid\",\"authors\":\"Run-Qi Jia, Wei-Wei He, Yu-Jie Tang, Xiao-Xiao Song, Jun-Yi Yin\",\"doi\":\"10.1016/j.lwt.2024.116377\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Xanthan gum (XG) is a widely used thickener known for its high viscosity and excellent stability. However, the presence of ascorbic acid (AA) leads to a clear decrease in its viscosity, thereby affecting the application of xanthan gum in food products containing AA. Therefore, the aim of this study was to uncover the mechanism by which AA reduces the viscosity of xanthan gum. Ascorbic acid (0.1 mmol/L) caused a viscosity loss reaching up to 96% for xanthan gum solutions (2 g/L). The reaction was further enhanced by heating at 60 °C for 1 h without stirring, a weakly acidic system at pH 5.4, and the addition of hydrogen peroxide or metal ions (Fe<sup>2+</sup> and Cu<sup>2+</sup>). Interestingly, AA induction produces free radicals and changes in their content correlate with a decrease in XG viscosity. Moreover, removing dissolved oxygen by heating and nitrogen purging treatment effectively reduced AA-derived free radical levels and prevented the decrease in XG viscosity. The decrease in viscosity of XG caused by AA involved its free radicals generated through an oxygen-dependent pathway.</p></div>\",\"PeriodicalId\":382,\"journal\":{\"name\":\"LWT - Food Science and Technology\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":6.0000,\"publicationDate\":\"2024-07-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.sciencedirect.com/science/article/pii/S002364382400656X/pdfft?md5=aea6cdcf42ae023c1d8317dc0229fc1d&pid=1-s2.0-S002364382400656X-main.pdf\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"LWT - Food Science and Technology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S002364382400656X\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"LWT - Food Science and Technology","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S002364382400656X","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Viscosity reduction of xanthan gum through free radical mechanisms mediated by ascorbic acid
Xanthan gum (XG) is a widely used thickener known for its high viscosity and excellent stability. However, the presence of ascorbic acid (AA) leads to a clear decrease in its viscosity, thereby affecting the application of xanthan gum in food products containing AA. Therefore, the aim of this study was to uncover the mechanism by which AA reduces the viscosity of xanthan gum. Ascorbic acid (0.1 mmol/L) caused a viscosity loss reaching up to 96% for xanthan gum solutions (2 g/L). The reaction was further enhanced by heating at 60 °C for 1 h without stirring, a weakly acidic system at pH 5.4, and the addition of hydrogen peroxide or metal ions (Fe2+ and Cu2+). Interestingly, AA induction produces free radicals and changes in their content correlate with a decrease in XG viscosity. Moreover, removing dissolved oxygen by heating and nitrogen purging treatment effectively reduced AA-derived free radical levels and prevented the decrease in XG viscosity. The decrease in viscosity of XG caused by AA involved its free radicals generated through an oxygen-dependent pathway.
期刊介绍:
LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.