动态高压微射流技术对可溶性大豆多糖结构的影响

doi:10.7506/spkx1002-6630-201009008

食品科学 ›› 2010, Vol. 31 ›› Issue (9 ): 30-34.doi: 10.7506/spkx1002-6630-201009008

动态高压微射流技术对可溶性大豆多糖结构的影响

章文琴^1,2，刘成梅^1,2,*，刘伟^1,2，万婕^1,2

1.南昌大学食品科学与技术国家重点实验室 2. 南昌大学中德食品工程中心

收稿日期:2009-12-01 出版日期:2010-05-01 发布日期:2010-12-29
通讯作者: 刘成梅 E-mail:chengmeiliu@yahoo.com.cn
基金资助:
国家“863”计划重点项目 (2007AA100403)；国家重点实验室目标导向项目(SKLF-MB-200808)

Effect of Dynamic High-pressure Microfluidization on Morphology of Soluble Soybean Polysaccharides

ZHANG Wen-qin1,2，LIU Cheng-mei1,2,*，LIU Wei1,2，WAN Jie1,2

(1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China；
2. Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China)

Received:2009-12-01 Online:2010-05-01 Published:2010-12-29
Contact: LIU Cheng-mei1 E-mail:chengmeiliu@yahoo.com.cn

摘要/Abstract

摘要：

研究动态高压微射流技术(DHPM)处理对可溶性大豆多糖(SSPS)组分、相对分子质量、外观形态及单糖组成的影响。结果表明：经DEAE-Cellulose 离子交换从大豆粗糖中纯化得到SSPS-1 和SSPS-2 两个组分，高效凝胶渗透色谱(HPGPC)分析表明SSPS-1为含少量蛋白的杂多糖，SSPS-2为高结合蛋白含量的单一多糖；SSPS-1经DHPM处理后，相对分子质量由7.33 × 105 减少至5.11 × 105；电镜扫描观察其形貌由针状排列结构变成末端膨大呈球形的“火柴棒”状有序排列结构；气相色谱分析单糖组成表明：SSPS-1 主链中单糖L- 鼠李糖和D- 半乳糖醛酸的含量分别降低9.4%、17.1%，侧链部分的单糖L- 阿拉伯糖、D- 半乳糖、D- 岩藻糖、甘露糖分别降低14.3%、26.3%、41.7%、60%，而D- 木糖、D- 葡萄糖、葡萄糖醛酸未检出。

关键词: 动态超高压微射流, 可溶性大豆多糖, 组分, 相对分子质量, 形貌

Abstract:

The effect of dynamic high-pressure microfluidization (DHPM) treatment on compositions, morphology, component change of sugar and molecular weight of soluble soybean polysaccharides (SSPS) were investigated. Results showed that soybean soluble polysaccharides were treated by DHPM, and then purified by DEAE-cellulose ion exchange column to obtain two components, which were SSPS-1 and SSPS-2. High performance gel permeation chromatography (HPGPC) analysis exhibited that SSPS-1 was a heteropolysaccharide containing a small amount of protein and SSPS-2 was a homogeneous polysaccharide associated to protein with high molecular weight. The molecular weight of SSPS-1 was reduced from 733 to 511 kD by microfluidization treatment. Scanning electron microscopy observation of SSPS-1 showed that feature of DHPM-treated SSPS-1 sample was changed from the disordered flake-like to ordered "match stick"-like structure, which swelled into sphere at the end of structure. The major components, Rha and GalA, in the main chain of SSPS-1 exhibited a decrease by 9.4% and 17.1%, respectively. While the components such as Ara, Gal, Fuc and Man in side chain of SSPS-1 exhibited a significant reduction, which were decreased by 14.3%, 26.3%, 41.7% and 60%, respectively. There were no detectable Xyl, Glc and GlcA due to the break of chains and hydrolysis.

Key words: dynamic high-pressure microfluidization, soluble soybean polysaccharide, component, molecular weight, morphology

中图分类号:

TQ929.2

章文琴1,2，刘成梅1,2,*，刘伟1,2，万婕1,2. 动态高压微射流技术对可溶性大豆多糖结构的影响[J]. 食品科学, 2010, 31(9 ): 30-34.

ZHANG Wen-qin1,2，LIU Cheng-mei1,2,*，LIU Wei1,2，WAN Jie1,2. Effect of Dynamic High-pressure Microfluidization on Morphology of Soluble Soybean Polysaccharides[J]. FOOD SCIENCE, 2010, 31(9 ): 30-34.

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动态高压微射流技术对可溶性大豆多糖结构的影响

Effect of Dynamic High-pressure Microfluidization on Morphology of Soluble Soybean Polysaccharides

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