Structural changes of cellulosic polysaccharides in sesame hull during roasting at various temperatures
Structural changes of cellulosic polysaccharides in sesame hull during roasting at various temperatures
复制标题
不同温度烘烤过程中芝麻皮中纤维素多糖的结构变化
DOI：
10.15586/qas.v13i2.876
复制
发表时间：
2021-04
影响因子：
4
通讯作者：
Wang Xue-De
中科院分区：
文献类型：
--
作者：
Yao Yong-Gang;Wang Wen-Yue;Chen Li-Yan;Liu Hua-Min;Yan Rui-Zhe;Li Shan;Wang Xue-De
研究了芝麻壳纤维素多糖的降解对美拉德反应和焦糖化反应的影响。在本研究中，从芝麻壳中提取纤维素多糖，在不同温度（160，180，200和220 °C）下烘烤之前和之后。利用扫描电子显微镜（SEM）、高效阴离子交换色谱、傅立叶变换（FT-IR）光谱、碳-13核磁共振（CP/MAS 13 C-NMR）和热重分析等技术对纤维素多糖的结构变化进行了表征。采用热解-气相色谱-质谱联用技术（Py-GC/MS）对多糖在焙烧过程中降解的化学组成进行了表征和验证。糖分析结果表明，半乳糖醛酸、木糖和鼠李糖比阿拉伯糖、半乳糖、葡萄糖和甘露糖更容易降解。通过扫描电镜观察，纤维素多糖经焙烧后呈不规则分散的球状碎片。FT-IR和CP/MAS 13 C-NMR光谱表明，与部分降解的无定形纤维素相比，纤维素的结晶结构和键没有断裂。富含乙酸和3-糠醛的多糖降解产物中确定的Py-GC/MS。这些化合物可能是显着的贡献者焦糖化和美拉德反应在芝麻烘烤。
This article reports a study of the degradation of roasted sesame hulls cellulosic polysaccharides contribution to the Maillard and caramelization reaction. In the present study, cellulosic polysaccharides were extracted from sesame hulls before and after roasting at various temperatures (160, 180, 200, and 220 °C). The structural variations of the cellulosic polysaccharides were elucidated by using the techniques: scanning electron microscope (SEM), high-performance anion-exchange chromatography, Fourier transform (FT-IR) spectrometer, carbon-13 nuclear magnetic resonance (CP/MAS 13C-NMR), and thermal gravimetric analysis. The pyrolysis-gas chromatography-mass spectrometry (Py-GC/MS) characterized and verified the chemical composition obtained from the polysaccharide degradation during roasting. The sugar analysis results showed that galacturonic acid, xylose, and rhamnose were more easily degraded than arabinose, galactose, glucose, and mannose. The morphology of the cellulosic polysaccharides shows irregular dispersed globular fragments after roasting by SEM observation. FT-IR and CP/MAS 13C-NMR spectra indicated the crystalline structure and linkages of the cellulose did not break down in comparison to amorphous cellulose that partly degraded. Abundant acetic acid and 3-furaldehyde were among the polysaccharide degradation products identified by Py-GC/MS. These chemical compounds were likely the significant contributors to caramelization and the Maillard reaction in sesame seed roasting.
登录
查看更多内容
影响因子：
6.1
作者：
Dan Wang;Shibin Shang;Zhan‐qian Song;Myoung-ku Lee
通讯作者：
Dan Wang;Shibin Shang;Zhan‐qian Song;Myoung-ku Lee
影响因子：
8.8
作者：
Hwang, In Guk;Kim, Hyun Young;Jeong, Heon Sang
通讯作者：
Jeong, Heon Sang
影响因子：
4.1
作者：
T. Kahyaoglu;S. Kaya
通讯作者：
T. Kahyaoglu;S. Kaya
影响因子：
10.7
作者：
Yang, Xi;Nisar, Tanzeela;Guo, Yurong
通讯作者：
Guo, Yurong
影响因子：
11.2
作者：
X. Sun;R. Sun;P. Fowler;M. Baird
通讯作者：
X. Sun;R. Sun;P. Fowler;M. Baird