Characterization of Structure and Solution Properties of Tamarind Seed Polysaccharide Extracted at Different Temperatures
Characterization of Structure and Solution Properties of Tamarind Seed Polysaccharide Extracted at Different Temperatures
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不同温度提取的罗望子籽多糖的结构和溶液性质表征
DOI：
10.1166/jbmb.2018.1760
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发表时间：
2018-04
影响因子：
0.5
通讯作者：
Jiang JianXin
中科院分区：
文献类型：
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作者：
Han Minghui;Liu YanTao;Huang Rong;Sun DaFeng;Zhang Weiming;Jiang JianXin
罗望子多糖（TSP）是一种具有独特流变学性质和凝胶形成能力的木葡聚糖（XG）。在这项研究中，TSP在三个不同的温度（30 °C，55 °C和80 °C）从罗望子种子粉末中提取，并显示出在形态，乳液和凝胶特性方面的显着差异。在30 °C、55 °C和80 °C下提取的TSP（TSP 30、TSP 55和TSP 80）经乙醇沉淀和木瓜蛋白酶脱蛋白后，重均分子量（Mw）分别为3.933 × 105、1.961 × 105和4.358 × 105。在TSP55和TSP80中定性检测到淀粉，发现淀粉能够通过促进聚合物链的相互作用来影响TSP的结构和溶液性质。利用原子力显微镜（AFM）观察了纯化罗望子多糖（PTSP）的不同形态，如无规卷曲、球形聚集体和链状分子。用原子力显微镜观察到PTSP30的双螺旋链，它几乎不含淀粉。TSP都表现出剪切稀化特性，并且类似于非牛顿流体。总的来说，随着从罗望子仁粉中提取的淀粉与TSP的沿着的存在，TSP 80更适合于食品、制药工业和其他领域的各种应用。
Tamarind seed polysaccharide (TSP) is a kind of xyloglucan (XG) with unique rheological properties and the distinguished ability to form gels. In this study, TSP was extracted from tamarind seed powder at three different temperatures (30 °C, 55 °C, and 80 °C), and was shown to exhibit remarkable differences in morphology, emulsion, and gel properties. After alcohol precipitation and deproteinization with papain, weight-average molecular weights (M w) were 3.933 × 105, 1.961 × 105, and 4.358 × 105 of the purified TSPs that were extracted at 30 °C, 55 °C, and 80 °C (TSP30, TSP55, and TSP80), respectively. Starch was qualitatively detected in TSP55 and TSP80, which was found to be able to influence the structure and solution properties of TSP by promoting the interaction of the polymer chains. Different forms of purified Tamarind seed polysaccharide (PTSP), such as random coils, spherical aggregates, and chain-like molecules were observed using atomic force microscopy (AFM). The double-helical chains of PTSP30 were observed using AFM, which contained almost no starch. TSPs were all exhibited shear-thinning properties, and were similar to non-Newtonian fluids. Overall, with the presence of starch which was extracted along with TSP from Tamarind kernel powder, TSP80 was much more qualified for various applications in food, pharmaceutical industry and other fields.