柿单宁对果胶流变特性的影响
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摘要
研究不同聚合度柿单宁(DP 26/5)对高酯/低酯(HM/LM)果胶在变剪切速率及变温下稳态和动态流变性的影响。利用TA-DHR2流变仪测定柿单宁-果胶复合物的流变学性质。静态流变特性测试结果表明,柿单宁未改变HM/LM果胶的流体类型,符合Cross模型,表现为剪切变稀,呈假塑性非牛顿流体特征。随着温度的升高柿单宁-果胶复合体系显示出粘度下降的趋势,符合Arrhenius方程。在同等温度条件下,0.2%柿单宁能显著增强HM/LM果胶粘度(p<0.001),且柿单宁-HM果胶复合物的粘度值略高于柿单宁-LM果胶复合物的粘度值。柿单宁聚合度对果胶粘度的影响不明显。此外,动态流变性质测试结果表明,DP26/5柿单宁能够缩短HM/LM果胶凝胶化相转变时间,降低其凝胶化相转变温度。柿单宁对果胶流变性质的影响对开发柿单宁-果胶功能性复合配料提供理论依据。
The effects of different polymerization degrees of persimmon tannin(DP 26/5) on the steady and dynamic rheological properties of high-methoxyl/low-methoxyl pectin(HM/LM) were investigated under various shear rates and temperatures. TA-DHR2 rheometer was used to measure the rheological properties of persimmon tannin-pectin complex. The results of static rheological tests indicated that persimmon tannin did not change the fluid type of HM/LM pectin, which was in line with Cross model, showing a shear-thinning and the pseudoplastic non-Newtonian fluid characteristic. Furthermore, the persimmon tannin-pectin composite system showed a tendency of decreasing viscosity with the increase of temperature, which was in accordance with the Arrhenius equation. Under the same temperature conditions, 0.2 % of persimmon tannin could significantly enhance the viscosity of HM/LM pectin(p < 0.001), and the viscosity of tannin-HM pectin complex was slightly higher than that of tannin-LM pectin complex. The degree of polymerization of persimmon tannin had no obvious effect on the viscosity of pectin. In addition, the results of dynamic rheological properties showed that DP26/5 persimmon tannin could shorten the HM/LM pectin gelation time and gelation temperature. Consequently, the effects of persimmon tannin on the rheological properties of pectin provided a theoretical basis for the development of functional compound ingredients of persimmon tannin-pectin.
The effects of different polymerization degrees of persimmon tannin(DP 26/5) on the steady and dynamic rheological properties of high-methoxyl/low-methoxyl pectin(HM/LM) were investigated under various shear rates and temperatures. TA-DHR2 rheometer was used to measure the rheological properties of persimmon tannin-pectin complex. The results of static rheological tests indicated that persimmon tannin did not change the fluid type of HM/LM pectin, which was in line with Cross model, showing a shear-thinning and the pseudoplastic non-Newtonian fluid characteristic. Furthermore, the persimmon tannin-pectin composite system showed a tendency of decreasing viscosity with the increase of temperature, which was in accordance with the Arrhenius equation. Under the same temperature conditions, 0.2 % of persimmon tannin could significantly enhance the viscosity of HM/LM pectin(p < 0.001), and the viscosity of tannin-HM pectin complex was slightly higher than that of tannin-LM pectin complex. The degree of polymerization of persimmon tannin had no obvious effect on the viscosity of pectin. In addition, the results of dynamic rheological properties showed that DP26/5 persimmon tannin could shorten the HM/LM pectin gelation time and gelation temperature. Consequently, the effects of persimmon tannin on the rheological properties of pectin provided a theoretical basis for the development of functional compound ingredients of persimmon tannin-pectin.
引文
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[3]Kar F,Arslan N.Effect of temperature and concentration on viscosity of orange peel pectin solutions and intrinsic viscosity-molecular weight relationship[J].Carbohydrate Polymers,1999,40(4):277-284
[4]Rossetti D,Yakubov G E,Stokes J R,et al.Interaction of human whole saliva and astringent dietary compounds investigated by interfacial shear rheology[J].Food Hydrocolloids,2008,22(6):1068-1078
[5]Amoako D,Awika J M.Polyphenol interaction with food carbohydrates and consequences on availability of dietary glucose[J].Current Opinion in Food Science,2016,8:14-18
[6]Kim M J,Ju H K,Kim Y,et al.Effects of amidation and/or methylesterification of pectin on aroma release at different calcium concentration[J].Food Hydrocolloids,2016,52:343-349
[7]Watrelot A A,Le Bourvellec C,Imberty A,et al.Interactions between pectic compounds and procyanidins are influenced by methylation degree and chain length[J].Biomacromolecules,2013,14(3):709-18
[8]Adam A,Crespy V,Levrat-Verny M A,et al.The bioavailability of ferulic acid is governed primarily by the food matrix rather than its metabolism in intestine and liver in rats[J].Journal of Nutrition,2002,132(7):1962-1968
[9]Hayashi N,Ujihara T,Kohata K.Reduction of catechin astringency by the complexation of gallate-type catechins with pectin[J].Bioscience,Biotechnology,and Biochemistry,2014,69(7):1306-1310
[10]Gu H F,Li C M,Xu Y,et al.Structural features and antioxidant activity of tannin from persimmon pulp[J].Food Research International,2008,41(2):208-217
[11]Zou B,Ge Z Z,Zhang Y,et al.Persimmon tannin accounts for hypolipidemic effects of persimmon through activating of AMPK and suppressing NF-kappa B activation and inflammatory responses in high-fat diet rats[J].Food Funct,2014,5(7):1536-46
[12]Ge Z Z,Zhu W,Peng J M,et al.Persimmon tannin regulates the expression of genes critical for cholesterol absorption and cholesterol efflux by LXRαindependent pathway[J].Journal of Functional Foods,2016,23:283-293
[13]Veberic R,Jurhar J,Mikulic-Petkovsek M,et al.Comparative study of primary and secondary metabolites in 11 cultivars of persimmon fruit(Diospyros kaki L.)[J].Food Chemistry,2010,119(2):477-483
[14]陈美红.柿单宁抗氧化活性及水解工艺研究[D].武汉:华中农业大学,2009
[15]Du Bois M,Gilles K A,Hamilton J K,et al.Colorimetric method for determination of sugars and related substances[J].Analytical Chemistry,1956,28(3):350-356
[16]Torkun M,Ge Z Z,Zhang Y,et al.Interactions between highly galloylated persimmon tannins and pectins[J].International Journal of Biological Macromolecules,2017
[17]Jafari F,Khodaiyan F,Kiani H,et al.Pectin from carrot pomace:Optimization of extraction and physicochemical properties[J].Carbohydrate Polymers,2017,157:1315-1322
[18]Hayashi N,Ujihara T,Kohata K.Reduction of catechin astringency by the complexation of gallate-type catechins with pectin[J].Bioscience,Biotechnology,and Biochemistry,2005,69(7):1306-1310
[19]Lira-Ortiz A L,Reséndiz-Vega F,Ríos-Leal E,et al.Pectins from waste of prickly pear fruits(Opuntia albicarpa Scheinvar‘Reyna’):Chemical and rheological properties[J].Food Hydrocolloids,2014,37(37):93-99
[20]Lopes da Silva J A,Gon?alves M P,Rao M A.Influence of temperature on the dynamic and steady-shear rheology of pectin dispersions[J].Carbohydrate Polymers,1994,23(2):77-87
[21]Watrelot A A,Le Bourvellec C,Imberty A,et al.Neutral sugar side chains of pectins limit interactions with procyanidins[J].Carbohydrate Polymers,2014,99:527-36
[22]Gilsenan P M,Richardson R K,Morris E R.Thermally reversible acid-induced gelation of low-methoxy pectin[J].Carbohydrate Polymers,2000,41(4):339-349
[23]Willats W G T,Knox J P,Mikkelsen J D.Pectin:new insights into an old polymer are starting to gel[J].Trends in Food Science&Technology,2006,17(3):97-104
[24]Pagán J,Ibarz A.Extraction and rheological properties of pectin from fresh peach pomace[J].Journal of Food Engineering,1999,39(2):193-201
[25]L?fgren C,Guillotin S,Evenbratt H,et al.Effects of calcium,p H,and blockiness on kinetic rheological behavior and microstructure of HM pectin gels[J].Biomacromolecules,2005,6(2):646-652
[26]Grosso C R F,Rao M A.Dynamic rheology of structure development in low-methoxyl pectin+Ca2++sugar gels1[J].Food Hydrocolloids,1998,12(3):357-363
[27]Capel F,Nicolai T,Durand D,et al.Calcium and acid induced gelation of(amidated)low methoxyl pectin[J].Food Hydrocolloids,2006,20(6):901-907
[28]Renkema J M S,Knabben J H M,van Vliet T.Gel formation byβ-conglycinin and glycinin and their mixtures[J].Food Hydrocolloids,2001,15(4-6):407-414
[29]da Silva J A L,Gon?alves M P,Rao M A.Kinetics and thermal behaviour of the structure formation process in HMP/sucrose gelation[J].International Journal of Biological Macromolecules,1995,17(1):25-32
[30]Timilsena Y P,Adhikari R,Kasapis S,et al.Rheological and microstructural properties of the chia seed polysaccharide[J].International Journal of Biological Macromolecules,2015,81:991-999
[31]Iglesias M T,Lozano J E.Extraction and characterization of sunflower pectin[J].Journal of Food Engineering,2004,62(3):215-223
[2]Nascimento G E d,Simas-Tosin F F,Iacomini M,et al.Rheological behavior of high methoxyl pectin from the pulp of tamarillo fruit(Solanum betaceum)[J].Carbohydrate Polymers,2016,139:125-130
[3]Kar F,Arslan N.Effect of temperature and concentration on viscosity of orange peel pectin solutions and intrinsic viscosity-molecular weight relationship[J].Carbohydrate Polymers,1999,40(4):277-284
[4]Rossetti D,Yakubov G E,Stokes J R,et al.Interaction of human whole saliva and astringent dietary compounds investigated by interfacial shear rheology[J].Food Hydrocolloids,2008,22(6):1068-1078
[5]Amoako D,Awika J M.Polyphenol interaction with food carbohydrates and consequences on availability of dietary glucose[J].Current Opinion in Food Science,2016,8:14-18
[6]Kim M J,Ju H K,Kim Y,et al.Effects of amidation and/or methylesterification of pectin on aroma release at different calcium concentration[J].Food Hydrocolloids,2016,52:343-349
[7]Watrelot A A,Le Bourvellec C,Imberty A,et al.Interactions between pectic compounds and procyanidins are influenced by methylation degree and chain length[J].Biomacromolecules,2013,14(3):709-18
[8]Adam A,Crespy V,Levrat-Verny M A,et al.The bioavailability of ferulic acid is governed primarily by the food matrix rather than its metabolism in intestine and liver in rats[J].Journal of Nutrition,2002,132(7):1962-1968
[9]Hayashi N,Ujihara T,Kohata K.Reduction of catechin astringency by the complexation of gallate-type catechins with pectin[J].Bioscience,Biotechnology,and Biochemistry,2014,69(7):1306-1310
[10]Gu H F,Li C M,Xu Y,et al.Structural features and antioxidant activity of tannin from persimmon pulp[J].Food Research International,2008,41(2):208-217
[11]Zou B,Ge Z Z,Zhang Y,et al.Persimmon tannin accounts for hypolipidemic effects of persimmon through activating of AMPK and suppressing NF-kappa B activation and inflammatory responses in high-fat diet rats[J].Food Funct,2014,5(7):1536-46
[12]Ge Z Z,Zhu W,Peng J M,et al.Persimmon tannin regulates the expression of genes critical for cholesterol absorption and cholesterol efflux by LXRαindependent pathway[J].Journal of Functional Foods,2016,23:283-293
[13]Veberic R,Jurhar J,Mikulic-Petkovsek M,et al.Comparative study of primary and secondary metabolites in 11 cultivars of persimmon fruit(Diospyros kaki L.)[J].Food Chemistry,2010,119(2):477-483
[14]陈美红.柿单宁抗氧化活性及水解工艺研究[D].武汉:华中农业大学,2009
[15]Du Bois M,Gilles K A,Hamilton J K,et al.Colorimetric method for determination of sugars and related substances[J].Analytical Chemistry,1956,28(3):350-356
[16]Torkun M,Ge Z Z,Zhang Y,et al.Interactions between highly galloylated persimmon tannins and pectins[J].International Journal of Biological Macromolecules,2017
[17]Jafari F,Khodaiyan F,Kiani H,et al.Pectin from carrot pomace:Optimization of extraction and physicochemical properties[J].Carbohydrate Polymers,2017,157:1315-1322
[18]Hayashi N,Ujihara T,Kohata K.Reduction of catechin astringency by the complexation of gallate-type catechins with pectin[J].Bioscience,Biotechnology,and Biochemistry,2005,69(7):1306-1310
[19]Lira-Ortiz A L,Reséndiz-Vega F,Ríos-Leal E,et al.Pectins from waste of prickly pear fruits(Opuntia albicarpa Scheinvar‘Reyna’):Chemical and rheological properties[J].Food Hydrocolloids,2014,37(37):93-99
[20]Lopes da Silva J A,Gon?alves M P,Rao M A.Influence of temperature on the dynamic and steady-shear rheology of pectin dispersions[J].Carbohydrate Polymers,1994,23(2):77-87
[21]Watrelot A A,Le Bourvellec C,Imberty A,et al.Neutral sugar side chains of pectins limit interactions with procyanidins[J].Carbohydrate Polymers,2014,99:527-36
[22]Gilsenan P M,Richardson R K,Morris E R.Thermally reversible acid-induced gelation of low-methoxy pectin[J].Carbohydrate Polymers,2000,41(4):339-349
[23]Willats W G T,Knox J P,Mikkelsen J D.Pectin:new insights into an old polymer are starting to gel[J].Trends in Food Science&Technology,2006,17(3):97-104
[24]Pagán J,Ibarz A.Extraction and rheological properties of pectin from fresh peach pomace[J].Journal of Food Engineering,1999,39(2):193-201
[25]L?fgren C,Guillotin S,Evenbratt H,et al.Effects of calcium,p H,and blockiness on kinetic rheological behavior and microstructure of HM pectin gels[J].Biomacromolecules,2005,6(2):646-652
[26]Grosso C R F,Rao M A.Dynamic rheology of structure development in low-methoxyl pectin+Ca2++sugar gels1[J].Food Hydrocolloids,1998,12(3):357-363
[27]Capel F,Nicolai T,Durand D,et al.Calcium and acid induced gelation of(amidated)low methoxyl pectin[J].Food Hydrocolloids,2006,20(6):901-907
[28]Renkema J M S,Knabben J H M,van Vliet T.Gel formation byβ-conglycinin and glycinin and their mixtures[J].Food Hydrocolloids,2001,15(4-6):407-414
[29]da Silva J A L,Gon?alves M P,Rao M A.Kinetics and thermal behaviour of the structure formation process in HMP/sucrose gelation[J].International Journal of Biological Macromolecules,1995,17(1):25-32
[30]Timilsena Y P,Adhikari R,Kasapis S,et al.Rheological and microstructural properties of the chia seed polysaccharide[J].International Journal of Biological Macromolecules,2015,81:991-999
[31]Iglesias M T,Lozano J E.Extraction and characterization of sunflower pectin[J].Journal of Food Engineering,2004,62(3):215-223