Effect of microwave exposure to flaxseed on the composition, structure and techno-functionality of gum polysaccharides
Effect of microwave exposure to flaxseed on the composition, structure and techno-functionality of gum polysaccharides
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DOI：
10.1016/j.foodhyd.2021.107447
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发表时间：
2021-12
影响因子：
10.7
通讯作者：
Xiao Yu;Shasha Huang;Fan Yang;Xiaopeng Qin;Chengzhen Nie;Qianchun Deng;Fenghong Huang;Qisen Xiang-Qis
中科院分区：
文献类型：
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作者：
Xiao Yu;Shasha Huang;Fan Yang;Xiaopeng Qin;Chengzhen Nie;Qianchun Deng;Fenghong Huang;Qisen Xiang-Qis
本研究旨在探讨微波暴露于亚麻籽（150 克样品，700 W，1-5 分钟）对亚麻籽胶 (FG) 的几种技术功能特性的潜在影响，重点关注成分、表面形态和多尺度结构的变化。结果表明，微波照射亚麻籽实际上对种皮产生了明显的蚀刻作用，并且通过较高的产率评估了胶多糖的有利释放（+51.11%，p<0.05）。微波暴露于亚麻籽 1-5 分钟后，多糖交联和解聚相继发生，伴随着 FG 表面形态、相对分子量和单糖谱的巨大改变。同时，亚麻籽暴露于微波 1-5 分钟会导致 FG 的流变行为和粘弹性特性先增强后减弱。值得注意的是，层状 FG 的乳化潜力通过动态光散射、冷冻 SEM 成像和 Turbiscan 稳定性指数得到证实，依赖于界面层的形成和乳液液滴的运动限制。重要的是，酚类化合物（包括木脂素和特定酚酸）的处置保留提高了 FG 的抗氧化活性（对于 DPPH：+1.55 倍，对于 FRAP：+2.38 倍，对于 ABTS：+ 80.54%；p< 0.05），抵消了降低的焓值，但在微波暴露时区分了热重和热重导数曲线。值得注意的是，酚类化合物的去除对 FG 的流变性、粘弹性、凝胶和乳化性能产生不同的影响。我们的研究结果表明，微波照射亚麻籽可实现基于原位结构修改的 FG 技术功能。
The current study aimed to explore the potential influences of microwave exposure to flaxseed (150 g samples, 700 W for 1–5 min) on the several techno-functional properties of flaxseed gum (FG), focusing on the changes in composition, surface morphology and multiscale structure. The results showed that microwave exposure to flaxseed actually resulted in evident etching effect on seed coat and favorable release of gum polysaccharides evaluated by higher yields (+51.11%,p< 0.05). The polysaccharide cross-linking and depolymerization were successively induced upon 1–5 min of microwave exposure to flaxseed, accompanying by the tremendously altered surface morphology, relative molecular weight and monosaccharide profiles of FG. Concurrently, flaxseed exposed to microwave for 1–5 min led to firstly augmenting and then weakening rheological behavior and viscoelastic properties of FG. Notably, the emulsifying potential of lamellar FG was confirmed by the dynamic light scattering, cryo-SEM imaging and Turbiscan Stability Index, relying on both the interface layer formation and movement restriction of emulsion droplets. Importantly, the dispositional retention of phenolic compounds, including lignans and specific phenolic acids ascended the antioxidant activities of FG (for DPPH: +1.55-fold, for FRAP: +2.38-fold, for ABTS: + 80.54%;p< 0.05), offset the decreasing enthalpy values, but differentiated thermogravimetric and thermogravimetric derivative curves upon microwave exposure. Notably, the removal of phenolic compounds differently affected the rheological, viscoelastic, gel and emulsifying properties of FG. Our findings elucidated that microwave exposure to flaxseed achieved to tailor the techno-functionality of FG based on thein situstructural modifications.