Extraction of water-soluble polysaccharides from kidney beans and examination of their protein dispersion and stabilization properties under acidic conditions
Extraction of water-soluble polysaccharides from kidney beans and examination of their protein dispersion and stabilization properties under acidic conditions
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DOI：
10.1016/j.foodres.2021.110357
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发表时间：
2021-04-21
影响因子：
8.1
通讯作者：
Ashida, Hiroko
中科院分区：
文献类型：
--
作者：
Nakamura, Akihiro;Ohboshi, Hitomi;Ashida, Hiroko
研究了从菜豆纤维中提取菜豆水溶性多糖的工艺条件。结合温度、pH值和时间等因素，得出了获得高产率高分子量多糖的条件。最佳提取温度、时间和pH值分别为120 ℃、30 min和9。在此条件下，SKPS（SKPS 9）的产率高达26.4%。使用配备有多角度激光散射检测器的尺寸排阻色谱法测量的SKPS 9的重均分子量为2，530 kg/摩尔。SKPS 9的主要糖组成为阿拉伯糖（67.2%）和半乳糖醛酸（15.6%）。使用扫描探针显微镜观察的SKPS 9碳水化合物分子显示多分支结构和少分支直链结构的混合结构，多分支结构的糖链从分子的中心向外延伸到外围。SKPS 9在酸性条件下具有蛋白质分散和稳定特性。在含有3%非脂乳固体的酸化乳体系中，0.4%SKPS9能够在pH值为3.8至4.4的范围内保持细蛋白颗粒的单峰分布。这项工作表明了从菜豆中创造增值成分的潜力。
The extraction conditions of kidney bean water-soluble polysaccharides (SKPSs) from kidney bean fibers were examined. The factors such as temperature, pH, and time were combined to derive the conditions for obtaining high yields of high molecular mass polysaccharides. The optimal extraction temperature, time, and pH were 120 degrees C, 30 min, and 9, respectively. Under these conditions, the yield of SKPS (SKPS9) obtained was as high as 26.4%. The weight average molecular mass of SKPS9 measured using size exclusion chromatography equipped with a multi-angle laser light scattering detector was 2,530 kg/mole. The main constituent sugars of SKPS9 were arabinose (67.2%) and galacturonic acid (15.6%). SKPS9 carbohydrate molecules observed using a scanning probe microscope showed the mixed structures of a multi-branched structure, whose sugar chains extended outward from the center to the periphery of the molecule, and a little-branched straight chain structure. SKPS9 had protein dispersing and stabilizing properties under acidic conditions. In the acidified milk system containing 3% non-fat milk solids, 0.4% SKPS9 was able to maintain a mono-modal distribution of fine protein particles in pH level ranging from 3.8 to 4.4. This work suggests the potential for the creation of a value added ingredient from kidney bean.