微波辅助提取银耳多糖工艺优化及其流变、凝胶特性
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摘要
优化微波辅助提取银耳多糖工艺,并研究银耳多糖的流变特性及凝胶特性。利用单因素试验和正交试验确定最佳提取条件为液料比50∶1(mL/g)、粒度120目、微波功率400 W、微波时间2.0 h,此条件下银耳多糖的提取率达到(33.25±0.14)%。傅里叶变换红外光谱和流变性质测定结果表明,银耳多糖是一种独特的酸性杂多糖,多糖溶液表现出假塑性流体的性质,随着角频率的增加,动态模量增加,银耳多糖溶液在高频区域可形成弱凝胶结构。通过质构测定表明银耳多糖质量浓度显著影响银耳多糖凝胶的硬度及弹性。流变学测试和质构分析表明,银耳多糖具有良好的流变特性和凝胶特性,可替代部分胶体在食品中的使用。
The microwave-assisted extraction of polysaccharides from Tremella fuciformis(TPS) was optimized. The rheological and gelling properties of TPS were studied. Using a combination of single factor and orthogonal array design methods, the optimum extraction conditions were determined as follows: solvent-to-solid ratio 50:1(mL/g), particle size 120 mesh, microwave power 400 W, and radiation time 2.0 h, which resulted in a yield of polysaccharide of(33.25 ± 0.14)%.Fourier-transform infrared(FTIR) spectroscopy and rheological measurement showed that TPS was a distinctive acidic heteropolysaccharide, and the TPS solution behaved as a pseudoplastic fluid. The dynamic modulus was increased with increasing frequency and the TPS solutions could form a weak gel structure in the high-frequency region. Texture profile analysis(TPA) showed that TPS concentration significantly influenced its gel hardness and springiness. Rheology TPA suggested that TPS had good rheological and gelling properties for application as a partial substitute for colloids in food.
The microwave-assisted extraction of polysaccharides from Tremella fuciformis(TPS) was optimized. The rheological and gelling properties of TPS were studied. Using a combination of single factor and orthogonal array design methods, the optimum extraction conditions were determined as follows: solvent-to-solid ratio 50:1(mL/g), particle size 120 mesh, microwave power 400 W, and radiation time 2.0 h, which resulted in a yield of polysaccharide of(33.25 ± 0.14)%.Fourier-transform infrared(FTIR) spectroscopy and rheological measurement showed that TPS was a distinctive acidic heteropolysaccharide, and the TPS solution behaved as a pseudoplastic fluid. The dynamic modulus was increased with increasing frequency and the TPS solutions could form a weak gel structure in the high-frequency region. Texture profile analysis(TPA) showed that TPS concentration significantly influenced its gel hardness and springiness. Rheology TPA suggested that TPS had good rheological and gelling properties for application as a partial substitute for colloids in food.
引文
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[19]陈小梅,甘纯玑,陈彩玲,等.响应面法优化微波辅助提取浒苔多糖工艺[J].食品研究与开发,2011,32(4):44-48.DOI:10.3969/j.issn.1005-6521.2011.04.012.
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[23]WANG X M,ZHANG Z S,YAO Q,et al.Phosphorylation of lowmolecular-weight polysaccharide from Enteromorpha linza with antioxidant activity[J].Carbohydrate Polymers,2013,96(2):371-375.DOI:10.1016/j.carbpol.2013.04.029.
[24]LIU J,MENG C G,YAN Y H,et al.Structure,physical property and antioxidant activity of catechin grafted Tremella fuciformis,polysaccharide[J].International Journal of Biological Macromolecules,2016,82:719-724.DOI:10.1016/j.ijbiomac.2015.11.027.
[25]XIE J H,XIE M Y,NIE S P,et al.Isolation,chemical composition and antioxidant activities of a water-soluble polysaccharide from Cyclocarya paliurus(Batal.)lljinskaja[J].Food Chemistry,2010,119(4):1626-1632.DOI:10.1016/j.foodchem.2009.09.055.
[26]CHEN Y,LIAO M L,DUNSTAN D E.The rheology of K+-κ-carrageenan as a weak gel[J].Carbohydrate Polymers,2002,50(2):109-116.DOI:10.1016/s0144-8617(02)00009-7.
[27]MA J Y,LIN Y B,CHEN X L,et al.Flow behavior,thixotropy and dynamical viscoelasticity of sodium alginate aqueous solutions[J].Food Hydrocolloids,2014,38(4):119-128.DOI:10.1016/j.foodhyd.2013.11.016.
[28]QIAO L K,LI Y P,CHI Y Z,et al.Rheological properties,gelling behavior and texture characteristics of polysaccharide from Enteromorpha prolifera[J].Carbohydrate Polymers,2016,136:1307-1314.DOI:10.1016/j.carbpol.2015.10.030.
[29]张莉,许加超,薛长湖,等.琼胶流变学性质和胶凝性质的研究[J].中国海洋药物,2009,28(2):11-17.DOI:10.13400/j.cnki.cjmd.2009.02.007.
[30]FILOMENA F,VITORD A,MóNICA C,et al.Emulsifying behaviour and rheological properties of the extracellular polysaccharide produced by Pseudomonas oleovorans grown on glycerol byproduct[J].Carbohydrate Polymers,2009,78(3):549-556.DOI:10.1016/j.carbpol.2009.05.016.
[31]陈克复.食品流变学及其测量[M].北京:中国轻工业出版社,1989.
[32]CHRONAKIS I S,PICULELL L,BORGSTR?M J.Rheology of kappa-carrageenan in mixtures of sodium and cesium iodide:two types of gels[J].Carbohydrate Polymers,1996,31(4):215-225.DOI:10.1016/s0144-8617(96)00117-8.
[33]XU J L,ZHANG J C,LIU Y,et al.Rheological properties of a polysaccharide from floral mushrooms cultivated in Huangshan Mountain[J].Carbohydrate Polymers,2016,139:43-49.DOI:10.1016/j.carbpol.2015.12.011.
[34]朱美静.猴头菌多糖的提取及理化性质的研究[D].无锡:江南大学,2006.DOI:10.7666/d.y968178.
[2]原德树,周文凤,牛小明.银耳莲子汁饮料加工技术及配方研究[J].中国食品添加剂,2011(1):172-177.DOI:10.3969/j.issn.1006-2513.2011.01.027.
[3]CHEN B.Optimization of extraction of Tremella fuciformis polysaccharides and its antioxidant and antitumour activities in vitro[J].Carbohydrate Polymers,2010,81(2):420-424.DOI:10.1016/j.carbpol.2010.02.039.
[4]徐灿,刁嘉茵,王淑美.银耳多糖的药理研究进展[J].今日药学,2018,28(3):207-210.
[5]侯建明,蓝进,高益槐.银耳多糖局部应用对大鼠创伤愈合的影响[J].实用医药杂志,2007,24(8):965-967.DOI:10.3969/j.issn.1671-4008.2007.08.050.
[6]陈岗.银耳多糖的功能特性及其应用[J].中国食品添加剂,2011(4):144-148.DOI:10.3969/j.issn.1006-2513.2011.04.022.
[7]孙东.银耳多糖提取工艺优化及其性质的研究[D].天津:天津科技大学,2015.
[8]CHO H,YOO B.Rheological characteristics of cold thickened beverages containing xanthan gum-based food thickeners used for dysphagia diets[J].Journal of the Academy of Nutrition and Dietetics,2015,115(1):106-111.DOI:10.1016/j.jand.2014.08.028.
[9]DANALACHE F,MATA P,MOLD?O-MARTINS M,et al.Novel mango bars using gellan gum as gelling agent:rheological and microstructural studies[J].LWT-Food Science and Technology,2015,62(1):576-583.DOI:10.1016/j.lwt.2014.09.037.
[10]GARCíA M C,ALFARO M C,MU?OZ J.Influence of the ratio of amphiphilic copolymers used as emulsifiers on the microstructure,physical stability and rheology ofα-pinene emulsions stabilized with gellan gum[J].Colloids and Surfaces B:Biointerfaces,2015,135:465-471.DOI:10.1016/j.colsurfb.2015.07.060.
[11]张姗姗,吴琼,王冰聪.银耳多糖对花生蛋白饮料稳定性的影响[J].食品科技,2017,42(7):200-204.DOI:10.13684/j.cnki.spkj.2017.07.036.
[12]祁营利.银耳全粉的流变学特性及其在莲子饮料中的应用研究[D].福州:福建农林大学,2016.
[13]ZHANG Y K,ZHANG Q,LU J,et al.Physicochemical properties of Tremella fuciformis polysaccharide and its interactions withmyofibrillar protein[J].Bioactive Carbohydrates and Dietary Fibre,2017,11:18-25.DOI:10.1016/j.bcdf.2017.06.002.
[14]曾丽萍,梁钻好,杨子银,等.银耳多糖提取优化及得率与质构相关性[J].农业工程,2016,6(5):61-64.DOI:10.3969/j.issn.2095-1795.2016.05.020.
[15]张艳荣,单玉玲,刘婷婷,等.微波萃取技术在姬松茸多糖提取中的应用[J].食品科学,2006,27(12):267-270.DOI:10.3321/j.issn:1002-6630.2006.12.060.
[16]周帅飞,毛淑敏,秦红岩,等.银耳多糖的提取工艺研究[J].安徽农业科学,2013,41(27):11148-11149.DOI:10.13989/j.cnki.0517-6611.2013.27.127.
[17]李晋,徐怀德,米林峰.洋葱多糖的分离纯化及单糖组成研究[J].中国食品学报,2012,12(2):202-206.DOI:10.16429/j.1009-7848.2012.02.032.
[18]张君萍.沙葱籽油和多糖的提取及其降血脂作用[D].南京:南京农业大学,2011:57-70.
[19]陈小梅,甘纯玑,陈彩玲,等.响应面法优化微波辅助提取浒苔多糖工艺[J].食品研究与开发,2011,32(4):44-48.DOI:10.3969/j.issn.1005-6521.2011.04.012.
[20]陈红,张艳荣,王大为,等.微波协同酶法提取玉米须多糖工艺的优化研究[J].食品科学,2010,31(10):42-46.DOI:10.7506/spkx1002-6630-201010009.
[21]卫强,桂芹,邱镇,等.紫荆花中多糖的微波提取工艺优化及其抗氧化活性[J].食品科学,2015,36(4):39-44.DOI:10.7506/spkx1002-6630-201504008.
[22]MIAO M,BAI A,JIANG B,et al.Characterisation of a novel watersoluble polysaccharide from Leuconostoc citreum SK24.002[J].Food Hydrocolloids,2014,36(5):265-272.DOI:10.1016/j.foodhyd.2013.10.014.
[23]WANG X M,ZHANG Z S,YAO Q,et al.Phosphorylation of lowmolecular-weight polysaccharide from Enteromorpha linza with antioxidant activity[J].Carbohydrate Polymers,2013,96(2):371-375.DOI:10.1016/j.carbpol.2013.04.029.
[24]LIU J,MENG C G,YAN Y H,et al.Structure,physical property and antioxidant activity of catechin grafted Tremella fuciformis,polysaccharide[J].International Journal of Biological Macromolecules,2016,82:719-724.DOI:10.1016/j.ijbiomac.2015.11.027.
[25]XIE J H,XIE M Y,NIE S P,et al.Isolation,chemical composition and antioxidant activities of a water-soluble polysaccharide from Cyclocarya paliurus(Batal.)lljinskaja[J].Food Chemistry,2010,119(4):1626-1632.DOI:10.1016/j.foodchem.2009.09.055.
[26]CHEN Y,LIAO M L,DUNSTAN D E.The rheology of K+-κ-carrageenan as a weak gel[J].Carbohydrate Polymers,2002,50(2):109-116.DOI:10.1016/s0144-8617(02)00009-7.
[27]MA J Y,LIN Y B,CHEN X L,et al.Flow behavior,thixotropy and dynamical viscoelasticity of sodium alginate aqueous solutions[J].Food Hydrocolloids,2014,38(4):119-128.DOI:10.1016/j.foodhyd.2013.11.016.
[28]QIAO L K,LI Y P,CHI Y Z,et al.Rheological properties,gelling behavior and texture characteristics of polysaccharide from Enteromorpha prolifera[J].Carbohydrate Polymers,2016,136:1307-1314.DOI:10.1016/j.carbpol.2015.10.030.
[29]张莉,许加超,薛长湖,等.琼胶流变学性质和胶凝性质的研究[J].中国海洋药物,2009,28(2):11-17.DOI:10.13400/j.cnki.cjmd.2009.02.007.
[30]FILOMENA F,VITORD A,MóNICA C,et al.Emulsifying behaviour and rheological properties of the extracellular polysaccharide produced by Pseudomonas oleovorans grown on glycerol byproduct[J].Carbohydrate Polymers,2009,78(3):549-556.DOI:10.1016/j.carbpol.2009.05.016.
[31]陈克复.食品流变学及其测量[M].北京:中国轻工业出版社,1989.
[32]CHRONAKIS I S,PICULELL L,BORGSTR?M J.Rheology of kappa-carrageenan in mixtures of sodium and cesium iodide:two types of gels[J].Carbohydrate Polymers,1996,31(4):215-225.DOI:10.1016/s0144-8617(96)00117-8.
[33]XU J L,ZHANG J C,LIU Y,et al.Rheological properties of a polysaccharide from floral mushrooms cultivated in Huangshan Mountain[J].Carbohydrate Polymers,2016,139:43-49.DOI:10.1016/j.carbpol.2015.12.011.
[34]朱美静.猴头菌多糖的提取及理化性质的研究[D].无锡:江南大学,2006.DOI:10.7666/d.y968178.