(1.东北林业大学 生命科学学院, 黑龙江 哈尔滨 150040;2.黑龙江省森林食品资源利用重点实验室, 黑龙江 哈尔滨 150040)
(1.College of Life Science, Northeast Forestry University, Harbin 150040, China;2.Key Laboratory of Forest Food Resources Utilization of Heilongjiang Province, Harbin 150040, China)
为评价H2O2降解对沙棘多糖(sea buckthorn polysaccharides, SBP)结构和性质的影响,采用H2O2联合Fe2+法降解SBP,研究沙棘降解多糖(sea buckthorn degraded polysaccharides, SBDP)的分子质量、单糖组成、粒径、结构特征和抗氧化能力。结果表明,SBDP分子质量(2.902×104Da) 显著低于SBP(3.016×105Da)。离子色谱分析表明, SBDP和SBP均由相同的单糖(岩藻糖、鼠李糖、阿拉伯糖、半乳糖、葡萄糖、甘露糖和半乳糖醛酸)以不同的物质的量比组成。红外光谱及核磁共振波谱证实,SBDP和SBP具有相似的结构特征。与SBP相比,SBDP溶解度提高20.72%,具有更好的吸湿性和保湿性,表观黏度(5.0mg·mL-1)更低,具有剪切稀化行为。与SBP相比,SBDP表现出较高的抗氧化活性, DPPH·、ABTS+·及羟基自由基清除率分别为89.44%±0.12%、96.09%±0.22%和73.25%±1.16%。 H2O2联合Fe2+处理显著降低了SBP分子质量,增强了SBP的功能特性和抗氧化活性,研究旨在为拓展SBP在食品领域的应用提供理论参考。
To evaluate the effect of degradation on the structure and properties of sea buckthorn polysaccharides (SBP), the H2O2 combined with Fe2+ method was used to degrade SBP. The effects of degradation on the molecular weight, monosaccharide composition, particle size, structural characteristics and antioxidant capacity of sea buckthorn degraded polysaccharides (SBDP) were investigated. The results showed that, the molecular weight of SBDP (2.902×104Da) was significantly lower than that of SBP (3.016×105Da). Ion chromatography analysis proved that both SBDP and SBP were composed of the same monosaccharides (fucose, rhamnose, arabinose, galactose, glucose, mannose and galacturonic acid) in different molar ratios. SBDP showed similar structural characteristics to SBP as confirmed by FTIR and NMR spectroscopy. The solubility of SBDP was increased by 20.72%, and SBDP had better hygroscopicity and moisture retention. SBDP had lower apparent viscosity (5.0mg·mL-1) and shear thinning behavior. SBDP exhibited higher antioxidant activity, with the DPPH radical, ABTS+ radical and hydroxyl radical scavenging rates of 89.44%±0.12%, 96.09%±0.22% and 73.26%±1.16%, respectively. The H2O2 combined with Fe2+ treatment significantly reduced the molecular weight of SBP and enhanced its functional properties and antioxidant activity. This research aimed to expand the application of SBP in food applications.