基于自由基介导的酚酸-柑橘果胶接枝共聚物制备及其理化特性

doi:10.7506/spkx1002-6630-20220301-018

食品科学 ›› 2022, Vol. 43 ›› Issue (24): 60-66.doi: 10.7506/spkx1002-6630-20220301-018

• 食品化学 • 上一篇

基于自由基介导的酚酸-柑橘果胶接枝共聚物制备及其理化特性

杨鹄隽，左锋，王坤，许馨予，张慧敏，贾斌

（1.黑龙江八一农垦大学食品学院，黑龙江大庆 163319；2.粮食副产物加工与利用教育部工程研究中心，黑龙江大庆 163319；3. 黑龙江八一农垦大学国家杂粮工程技术研究中心，黑龙江大庆 163319）

发布日期:2022-12-28
基金资助:
“十三五”国家重点研发计划重点专项（2017YFE0122300）；黑龙江八一农垦大学三横三纵支持计划项目（TDJH201906）

Preparation and Physicochemical Properties of Phenolic Acid-Citrus Pectin Copolymers by Free Radical-Mediated Grafting

YANG Hujun, ZUO Feng, WANG Kun, XU Xinyu, ZHANG Huimin, JIA Bin

(1. College of Food, Heilongjiang Bayi Agricultural University, Daqing 163319, China; 2. Engineering Research Center of Processing and Utilization of Grain Byproducts, Ministry of Education, Daqing 163319, China; 3. National Cereals Engineering Technology Research Center, Heilongjiang Bayi Agricultural University, Daqing 163319, China)

Published:2022-12-28

摘要/Abstract

摘要： 以柑橘果胶为研究对象，采用自由基介导的接枝方法制备酚酸-柑橘果胶接枝共聚物，并对接枝共聚物的结构和理化特性进行比较分析。结果表明：5 种酚酸-柑橘果胶接枝共聚物中接枝度最高的是丁香酸-柑橘果胶（74.2±1.38）mg/g，其次为龙胆酸-柑橘果胶（67.24±1.55）mg/g。与原果胶相比，接枝共聚物的分子质量分布向均一性转变并显著下降；龙胆酸-柑橘果胶、丁香酸-柑橘果胶接枝共聚物分子质量分别由（109.98±0.05）kDa下降至（65.11±0.02）kDa和（39.83±0.05）kDa；其酯化度由（51.62±1.46）%分别增加到（70.83±1.64）%和（72.73±2.18）%；半乳糖醛酸质量分数由（39.18±1.08）%分别增加到（52.42±1.36）%和（53.88±1.19）%；溶解度由（39.34±1.08）%分别增加到（54.40±1.36）%和（59.87±1.21）%。此外，通过傅里叶变换红外光谱和扫描电子显微镜等研究发现，酚酸-柑橘果胶接枝共聚物的单糖类型未改变，酚酸主要共价接枝于柑橘果胶链上，导致其热稳定性降低，并且由粗糙而致密的块状结构变成为表面相对光滑的片状结构。

关键词: 酚酸；柑橘果胶；自由基接枝

Abstract: In this study, phenolic acid-citrus pectin copolymers was prepared by a free radical-mediated grafting method, and their structure and physicochemical properties were analyzed and compared. The results showed that among five phenolic acid-citrus pectin copolymers, the grafting rate was syringic acid-citrus pectin copolymer was the highest, (74.2 ± 1.38) mg/g, followed by gentisic acid-citrus pectin copolymer, (67.24 ± 1.55) mg/g. Compared with pectin, the molecular mass distribution of the graft copolymers was more homogeneous and decreased significantly. The molecular masses of gentisic acid-citrus pectin and syringic acid-citrus pectin copolymers decreased from (109.98 ± 0.05) kDa to (65.11 ± 0.02) and (39.83 ± 0.05) kDa, respectively, the degrees of esterification increased from (51.62 ± 1.46)% to (70.83 ± 1.64)% and (72.73 ± 2.18)%, respectively, the contents of galacturonic acid increased from (39.18 ± 1.08)% to (52.42 ± 1.36)% and (53.88 ± 1.19)%, respectively, and the solubility increased from (39.34 ± 1.08)% to (54.40 ± 1.36)% and (59.87 ± 1.21)%, respectively. In addition, through Fourier transform infrared spectroscopy and scanning electron microscopy, it was found that the monosaccharide type of phenolic acid-citrus pectin copolymer was identical to that of pectin, and phenolic acid was mainly covalently grafted onto the molecular chain of citrus pectin, resulting in a decrease in its thermal stability, and causing the structure of citrus pectin to change from rough, dense, blocky to flaky with a relatively smooth surface.

Key words: phenolic acid; citrus pectin; free radical grafting

中图分类号:

TS209

杨鹄隽，左锋，王坤，许馨予，张慧敏，贾斌. 基于自由基介导的酚酸-柑橘果胶接枝共聚物制备及其理化特性[J]. 食品科学, 2022, 43(24): 60-66.

YANG Hujun, ZUO Feng, WANG Kun, XU Xinyu, ZHANG Huimin, JIA Bin. Preparation and Physicochemical Properties of Phenolic Acid-Citrus Pectin Copolymers by Free Radical-Mediated Grafting[J]. FOOD SCIENCE, 2022, 43(24): 60-66.

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基于自由基介导的酚酸-柑橘果胶接枝共聚物制备及其理化特性

Preparation and Physicochemical Properties of Phenolic Acid-Citrus Pectin Copolymers by Free Radical-Mediated Grafting

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