Inhibition of ice recrystallization by tamarind (Tamarindus indica L.) seed polysaccharide and molecular weight effects
Inhibition of ice recrystallization by tamarind (Tamarindus indica L.) seed polysaccharide and molecular weight effects
复制标题
罗望子 (Tamarindus indica L.) 种子多糖对冰重结晶的抑制和分子量影响
DOI：
10.1016/j.carbpol.2022.120358
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发表时间：
2022
影响因子：
11.2
通讯作者：
Wu Yan
中科院分区：
文献类型：
--
作者：
Sun Xianbao;Guo Rui;Kou Yuxing;Song Hong;Zhan Taijie;Wu Jinhong;Song Lihua;Zhang Hui;Xie Fan;Wang Jiangmei;Song Zibo;Wu Yan
研究罗望子多糖（TSP）对冰重结晶的抑制作用，并探讨其可能的分子量效应。制备TSP级分（2412.38-20.75 kDa），同时保留天然结构。TSP能有效地抑制冰的再结晶。降低分子量至一定范围，如224.04 kDa和90.41 kDa，由于减少了自身和分子间的聚集，可以提高TSP的活性。在水中加入TSP可降低冰的融化温度。拉曼光谱表明，TSP分子的部分基团振动或变形在溶液冻结时受到限制，也揭示了TSP对水的氢键网络的破坏作用。这些发现表明TSP作为一种新型食品冷冻保护剂的潜力，并有助于生产具有增强活性的TSP组分，并为理解天然多糖的抗冻机理提供了新的思路。
This study aimed to investigate the inhibition effects of tamarind seed polysaccharide (TSP) on ice recrystallization and to figure out its possible molecular weight-dependent effects. TSP fractions (2412.38–20.75 kDa) were prepared while preserving the natural structure. Ice recrystallization was effectively inhibited by TSP. Decreasing the molecular weight to a certain range, such as 224.04 kDa and 90.41 kDa, could enhance the activity of TSP due to the reduction of self- and intermolecular aggregation. Adding TSP into water decreased the melting temperature of bulk ice. Raman spectra showed that partial group vibrations or deformations of TSP molecules were restricted upon solution freezing and also revealed a destructuring effect of TSP on the H-bond network of water. These findings suggested the potential of TSP as a novel food cryoprotectant and help produce TSP fractions with enhanced activity, and shed new light on understanding the antifreeze mechanism of natural polysaccharides.