Xiao Yu , Shasha Huang , Fan Yang , Xiaopeng Qin , Chengzhen Nie , Qianchun Deng , Fenghong Huang , Qisen Xiang , Yingying Zhu , Fang Geng
{"title":"微波辐照对亚麻籽多糖组成、结构和工艺功能的影响","authors":"Xiao Yu , Shasha Huang , Fan Yang , Xiaopeng Qin , Chengzhen Nie , Qianchun Deng , Fenghong Huang , Qisen Xiang , Yingying Zhu , Fang Geng","doi":"10.1016/j.foodhyd.2021.107447","DOIUrl":null,"url":null,"abstract":"<div><p><span>The current study aimed to explore the potential influences of microwave exposure to flaxseed (150 g samples, 700 W for 1–5 min) on the several techno-functional properties of flaxseed gum (FG), focusing on the changes in composition, surface morphology and multiscale structure. The results showed that microwave exposure to flaxseed actually resulted in evident etching effect on seed coat and favorable release of gum polysaccharides evaluated by higher yields (+51.11%, </span><em>p</em><span> < 0.05). The polysaccharide cross-linking and depolymerization were successively induced upon 1–5 min of microwave exposure to flaxseed, accompanying by the tremendously altered surface morphology, relative molecular weight and monosaccharide<span> profiles of FG. Concurrently, flaxseed exposed to microwave for 1–5 min led to firstly augmenting and then weakening rheological behavior and viscoelastic properties of FG. Notably, the emulsifying potential of lamellar FG was confirmed by the dynamic light scattering, cryo-SEM imaging and Turbiscan Stability Index, relying on both the interface layer formation and movement restriction of emulsion droplets. Importantly, the dispositional retention of phenolic compounds<span>, including lignans and specific phenolic acids<span> ascended the antioxidant activities of FG (for DPPH: +1.55-fold, for FRAP: +2.38-fold, for ABTS: + 80.54%; </span></span></span></span><em>p</em> < 0.05), offset the decreasing enthalpy values, but differentiated thermogravimetric and thermogravimetric derivative curves upon microwave exposure. Notably, the removal of phenolic compounds differently affected the rheological, viscoelastic, gel and emulsifying properties of FG. Our findings elucidated that microwave exposure to flaxseed achieved to tailor the techno-functionality of FG based on the <em>in situ</em> structural modifications.</p></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":null,"pages":null},"PeriodicalIF":11.0000,"publicationDate":"2022-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"12","resultStr":"{\"title\":\"Effect of microwave exposure to flaxseed on the composition, structure and techno-functionality of gum polysaccharides\",\"authors\":\"Xiao Yu , Shasha Huang , Fan Yang , Xiaopeng Qin , Chengzhen Nie , Qianchun Deng , Fenghong Huang , Qisen Xiang , Yingying Zhu , Fang Geng\",\"doi\":\"10.1016/j.foodhyd.2021.107447\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p><span>The current study aimed to explore the potential influences of microwave exposure to flaxseed (150 g samples, 700 W for 1–5 min) on the several techno-functional properties of flaxseed gum (FG), focusing on the changes in composition, surface morphology and multiscale structure. The results showed that microwave exposure to flaxseed actually resulted in evident etching effect on seed coat and favorable release of gum polysaccharides evaluated by higher yields (+51.11%, </span><em>p</em><span> < 0.05). The polysaccharide cross-linking and depolymerization were successively induced upon 1–5 min of microwave exposure to flaxseed, accompanying by the tremendously altered surface morphology, relative molecular weight and monosaccharide<span> profiles of FG. Concurrently, flaxseed exposed to microwave for 1–5 min led to firstly augmenting and then weakening rheological behavior and viscoelastic properties of FG. Notably, the emulsifying potential of lamellar FG was confirmed by the dynamic light scattering, cryo-SEM imaging and Turbiscan Stability Index, relying on both the interface layer formation and movement restriction of emulsion droplets. Importantly, the dispositional retention of phenolic compounds<span>, including lignans and specific phenolic acids<span> ascended the antioxidant activities of FG (for DPPH: +1.55-fold, for FRAP: +2.38-fold, for ABTS: + 80.54%; </span></span></span></span><em>p</em> < 0.05), offset the decreasing enthalpy values, but differentiated thermogravimetric and thermogravimetric derivative curves upon microwave exposure. Notably, the removal of phenolic compounds differently affected the rheological, viscoelastic, gel and emulsifying properties of FG. Our findings elucidated that microwave exposure to flaxseed achieved to tailor the techno-functionality of FG based on the <em>in situ</em> structural modifications.</p></div>\",\"PeriodicalId\":320,\"journal\":{\"name\":\"Food Hydrocolloids\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":11.0000,\"publicationDate\":\"2022-04-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"12\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Hydrocolloids\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0268005X21008638\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Hydrocolloids","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0268005X21008638","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Effect of microwave exposure to flaxseed on the composition, structure and techno-functionality of gum polysaccharides
The current study aimed to explore the potential influences of microwave exposure to flaxseed (150 g samples, 700 W for 1–5 min) on the several techno-functional properties of flaxseed gum (FG), focusing on the changes in composition, surface morphology and multiscale structure. The results showed that microwave exposure to flaxseed actually resulted in evident etching effect on seed coat and favorable release of gum polysaccharides evaluated by higher yields (+51.11%, p < 0.05). The polysaccharide cross-linking and depolymerization were successively induced upon 1–5 min of microwave exposure to flaxseed, accompanying by the tremendously altered surface morphology, relative molecular weight and monosaccharide profiles of FG. Concurrently, flaxseed exposed to microwave for 1–5 min led to firstly augmenting and then weakening rheological behavior and viscoelastic properties of FG. Notably, the emulsifying potential of lamellar FG was confirmed by the dynamic light scattering, cryo-SEM imaging and Turbiscan Stability Index, relying on both the interface layer formation and movement restriction of emulsion droplets. Importantly, the dispositional retention of phenolic compounds, including lignans and specific phenolic acids ascended the antioxidant activities of FG (for DPPH: +1.55-fold, for FRAP: +2.38-fold, for ABTS: + 80.54%; p < 0.05), offset the decreasing enthalpy values, but differentiated thermogravimetric and thermogravimetric derivative curves upon microwave exposure. Notably, the removal of phenolic compounds differently affected the rheological, viscoelastic, gel and emulsifying properties of FG. Our findings elucidated that microwave exposure to flaxseed achieved to tailor the techno-functionality of FG based on the in situ structural modifications.
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.