The effects of MgSO4, D-glucono-δ-lactone (GDL), sucrose, and urea on gelation properties of pectic polysaccharide from soy hull
The effects of MgSO4, D-glucono-δ-lactone (GDL), sucrose, and urea on gelation properties of pectic polysaccharide from soy hull
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DOI：
10.1016/j.foodhyd.2012.10.013
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发表时间：
2013-06-01
影响因子：
10.7
通讯作者：
Li, Jianrong
中科院分区：
文献类型：
--
作者：
Liu, He;Guo, Xiaofei;Li, Jianrong
首次对微波辅助提取大豆船体果胶多糖的单糖组成进行了分析。大豆船体果胶多糖（SHPP）主要由半乳糖、木糖、半乳糖醛酸、阿拉伯糖、葡萄糖和鼠李糖组成，摩尔比为4.7：2.5：1.5：3.8：3.2：3.0。然后系统地研究了SHPP的凝胶特性作为Mg 2+、GDL、蔗糖和尿素浓度的函数。Mg ~（2+）能诱导SHPP的凝胶化，但低浓度的Mg ~（2+）使SHPP分子链交联所需时间较长。GDL可以增强SHPP/Mg ~（2+）凝胶的弹性，蔗糖通过疏水作用也可以增强凝胶网络，但30wt%的蔗糖会削弱SHPP/Mg ~（2+）凝胶网络。2 mol/L尿素可使3 wt% GDL与0.1 mol/L Mg 2+形成的凝胶网络瓦解，表明SHPP/GDL/Mg 2+体系的连接区是通过氢键形成的。皇冠版权所有（C）2012由爱思唯尔有限公司出版。保留所有权利。
The monosaccharide composition of pectic polysaccharide extracted from soy hull under assistance of microwave was firstly analyzed. Soy hull pectic polysaccharide (SHPP) mainly contains galactose, xylose, galacturonic acid, arabinose, glucose and rhamnose with a molar ratio of 4.7:2.5:1.5:3.8:3.2:3.0. The gelation properties of SHPP as a function of Mg2+, GDL, sucrose, and urea concentration were then systematically studied. Mg2+ can induce the gelation of SHPP but low concentration Mg2+ require more time to cross-linking SHPP molecular chains. GDL can strengthen the elasticity of SHPP/Mg2+ gel, while sucrose can also strengthen the network through hydrophobic interaction, however 30 wt% sucrose can weaken the SHPP/Mg2+ gel network. 2 mol/L urea can collapse the gel network formed by 3 wt% GDL with 0.1 mol/L Mg2+, which suggests that the junction zone of SHPP/GDL/Mg2+ system is formed through hydrogen bonding. Crown Copyright (C) 2012 Published by Elsevier Ltd. All rights reserved.