Effects of hydrolysis by xylanase on the emulsifying properties of Artemisia sphaerocephala Krasch polysaccharide
Effects of hydrolysis by xylanase on the emulsifying properties of Artemisia sphaerocephala Krasch polysaccharide
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木聚糖酶水解对白蒿乳化性能的影响。
DOI：
10.1016/j.foodhyd.2016.12.015
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发表时间：
2018-03-01
影响因子：
10.7
通讯作者：
Liu, Liu
中科院分区：
文献类型：
--
作者：
Li, Junjun;Hu, Xinzhong;Liu, Liu
本文研究了沙蒿Artemisia sphaerocephala Krasch.用木聚糖酶处理多糖ASKP和高分子量组分60 P，以改善其乳化性能。水解ASKP和60 P的结构表征使用分析尺寸排阻色谱和离子色谱系统。结果表明，改性后分子量和回转半径减小，分子构象变宽。酶解后，ASKP的单糖组成没有明显变化，说明木聚糖酶破坏了ASKP中60 P和60 P的主链，而不影响其侧链。流变学分析表明，水解后的60 P和ASKP的粘度比天然的低。水解产物具有较强的降低油水界面张力的能力。酶解产物经木聚糖酶处理后，在油/水乳状液中形成小液滴的能力较好，且在60 ℃下能稳定乳状液3天。结果表明，相对分子质量越小，60 P和ASKP的乳化性能越好。酶解产物乳化性能的提高使其在食品工业中成为一种较好的乳化剂。同时，低粘度的酶解物是理想的膳食纤维强化食品添加剂。(C)2016爱思唯尔有限公司版权所有
In the present study, Artemisia sphaerocephala Krasch. polysaccharide (ASKP) and high-molecular-weight fractions (60P) were treated with xylanase to improve the emulsifying properties. Hydrolyzed ASKP and 60P were structurally characterized using analytical size-exclusion chromatography and ion chromatography system. Results showed that molecular weight and radius of gyration decreased, while the molecular conformation became more extended. After hydrolysis, the monosaccharide composition had no significant changes, indicating that xylanase disrupted the main backbones of 60P and 60P in ASKP without affecting their side chains. Rheological analysis showed that the hydrolyzed 60P and ASKP had lower viscosities than those of native ones. The hydrolysates were also conferred stronger capacities to reduce the interfacial tension at oil/water interface. After treated by xylanase, the hydrolysates demonstrated the better abilities to form smaller droplets in oil/water emulsions and were capable to stabilize the emulsions for 3 days at 60 degrees C. In conclusion, smaller molecular weight could promote the improvements of emulsifying properties of 60P and ASKP. The improved emulsifying properties allowed the hydrolysates to act as better emulsifiers in food industry. Meanwhile, the hydrolysates with low viscosities were ideal dietary fiber supplements in the fortified foods. (C) 2016 Elsevier Ltd. All rights reserved.