Influences of Ultrasonic Treatments on the Structure and Antioxidant Properties of Sugar Beet Pectin.
Influences of Ultrasonic Treatments on the Structure and Antioxidant Properties of Sugar Beet Pectin.
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DOI：
10.3390/foods12051020
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发表时间：
2023-02-28
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研究了甜菜果胶超声降解产物的结构变化及其抗氧化性能。比较了SBP及其降解产物的结构变化和抗氧化活性。随着超声波处理时间的增加，α-D-1，4-半乳糖醛酸（GalA）含量也增加，达到68.28%。此外，改性后SBP的中性糖含量、酯化度、粒径、特性粘数和粘均分子量均有所降低。利用傅里叶变换红外光谱（FT-IR）和扫描电子显微镜（SEM）研究了超声处理后SBP结构的降解。超声波处理后，改性SBP对DPPH自由基和ABTS自由基的清除率在4 mg/mL时分别达到67.84%和54.67%，改性SBP的热稳定性也有所提高。实验结果表明，超声波技术是一种环境友好、简单有效的提高SBP抗氧化能力的方法。
The objective of this study was to explore the structural changes and oxidation resistance of ultrasonic degradation products of sugar beet pectin (SBP). The changes in the structures and antioxidant activity between SBP and its degradation products were compared. As the ultrasonic treatment time increased, the content of α-D-1,4-galacturonic acid (GalA) also increased, to 68.28%. In addition, the neutral sugar (NS) content, esterification degree (DE), particle size, intrinsic viscosity and viscosity-average molecular weight (MV) of the modified SBP decreased. Fourier transform infrared (FT-IR) spectroscopy and scanning electron microscopy (SEM) were used to study the degradation of the SBP structure after ultrasonication. After ultrasonic treatment, the DPPH and ABTS free radical scavenging activities of the modified SBP reached 67.84% and 54.67% at the concentration of 4 mg/mL, respectively, and the thermal stability of modified SBP was also improved. All of the results indicate that the ultrasonic technology is an environmentally friendly, simple, and effective strategy to improve the antioxidant capacity of SBP.
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