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引用次数: 0
摘要
本研究分离、鉴定了牛蒡叶多糖（ANPs），并将其作为稳定皮克林乳状液的颗粒乳化剂。ANP为一种分子量为383.10±8.57 kDa的多糖，主要由半乳糖醛酸（43.94±3.63 mol%）、阿拉伯糖（17.44±1.06 mol%）、葡萄糖（8.53±0.65 mol%）和鼠李糖（4.88±0.32 mol%）组成。主要的糖苷键为t-Ara(f)-（1→）、→4)- gal (p)-（1→）和→4)- gal (p)- ua -（1→），摩尔百分率分别为8.97%、19.68%和47.05%。ANP具有还原能力和清除ABTS自由基的能力。ANP还能以浓度依赖性的方式降低中链甘油三酯（MCT）与水之间的界面张力，显示其乳化作用。当ANP的加入量(c)≥3%时，ANP可以稳定油相体积分数为70%的O/ w型mct基Pickering乳状凝胶，且c与凝胶强度、宏观粘度指数、弹性指数等力学参数成正比。
Characterization and Pickering emulsifying ability of Adinandra nitida leaf polysaccharides.
Herein, Adinandra nitida leaf polysaccharides (ANPs) were isolated, identified, and used as a particle emulsifier to stabilize Pickering emulsions. ANP was identified as a polysaccharide with a weight-average molecular weight of 383.10 ± 8.57 kDa that was mainly composed of galacturonic acid (43.94 ± 3.63 mol%), arabinose (17.44 ± 1.06 mol%), glucose (8.53 ± 0.65 mol%), and rhamnose (4.88 ± 0.32 mol%). The main glycosidic linkages included t-Ara(f)-(1→, →4)-Gal(p)-(1→, and →4)-Gal(p)-UA-(1→, with molar percentage ratios of 8.97 %, 19.68 %, and 47.05 %, respectively. ANP possessed a reducing power and ABTS radical scavenging ability. ANP could also reduce the interfacial tension between medium-chain triglycerides (MCT) and water in a concentration-dependent manner, demonstrating its emulsifying role. When the addition amount (c) ≥ 3 %, ANP could stabilize the O/W-type MCT-based Pickering emulsion gel with an oil-phase volume fraction of 70 %, and c was proportional to mechanical parameters such as gel strength, macroscopic viscosity index, and elastic index.
期刊介绍：
Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.
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