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大果沙枣多糖的理化性质及复合乳液体系构建研究

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该文采用水提醇沉法制备大果沙枣多糖(Elaeagnus moorcroftii Wall。polysaccharide from Kashgar,EMP-K),基于现代分析技术对多糖进行理化性质分析,继而构建蛋白-多酚-多糖三元复合乳液体系并探讨其贮存稳定性。结果表明,EMP-K是一种平均分子质量为7 491 Da的杂多糖,主要由甘露糖、盐酸氨基葡萄糖、鼠李糖、葡萄糖醛酸、半乳糖醛酸、葡萄糖、半乳糖和阿拉伯糖等组成;红外光谱结果表明,样品呈现出C=O和C—O的振动吸收峰;扫描电镜结果表明,EMP-K的表观呈现出清晰的颗粒状结构,微表面较为光滑;粒度和Zeta电位测量结果表明,多糖的溶剂体系相对稳定;乳铁蛋白与表没食子儿茶素没食子酸酯在二元复合物中发生共价反应,多糖主要通过氢键和疏水作用与二元复合物结合;此外,多糖参与形成的双层乳液可有效防止液滴聚集,以提高体系的贮存稳定性。该研究为深入开发大果沙枣多糖的乳化功能,提升新疆地区大果沙枣的综合效益及开发新式乳液递送系统提供重要的科学依据。
Physicochemical properties and constructing composite emulsion system of polysaccharide from Elaeagnus moorcroftii Wall
Water extraction and alcohol precipitation method was used to extract the polysaccharide from Elaeagnus moorcroftii Wall.of Kashgar(EMP-K).Physicochemical properties of polysaccharides were carried out through modern analytical techniques,and then pro-tein-polyphenol-polysaccharide ternary composite emulsion system was constructed and its storage stabilities were investigated.Results showed that the EMP-K was a heteropolysaccharide with an average molecular weight of 7 491 Da,mainly composed of Man,GlcN,Rha,GlcUA,GalUA,Glc,Gal,Ara,etc.,the infrared spectra showed that the samples exhibited vibrational absorption peaks of C=O and C—O,the scanning electron microscopy results showed that the apparent appearance of EMP-K exhibited a clear granular structure with a relatively smooth microsurface,the particle size and Zeta potential measurements showed that the solvent system of polysaccharides was relatively stable,the covalent reaction between lactoferrin and epigallocatechin gallate occurred in the ternary complex,and the polysac-charides were mainly bound to the binary complex through hydrogen bonding and hydrophobic interactions.Moreover,the bilayered emul-sion formed with the participation of polysaccharides could effectively prevent the aggregation of droplets to enhance the storage stability of the system.This study could provide an important scientific basis for the in-depth development of emulsifying function of Elaeagnus moorcroftii Wall.polysaccharide,the enhancement of the comprehensive benefits of Elaeagnus moorcroftii Wall.in Xinjiang and the devel-opment of a new type of emulsion delivery systems.

Elaeagnus moorcroftii Wall.polysaccharideepigallocatechin gallatephysicochemical propertiesemulsion system

陈璐、孙妍、高尚、刘营飞、程乐琴、张锐利、廖兵武

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塔里木大学食品科学与工程学院,新疆阿拉尔,843300

石河子大学药学院,新疆石河子,832003

南疆特色农产品深加工兵团重点实验室,新疆阿拉尔,843300

新疆植物药资源利用教育部重点实验室,新疆石河子,832003

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大果沙枣多糖 表没食子儿茶素没食子酸酯 理化性质 乳液体系

2025

食品与发酵工业
中国食品发酵工业研究院 全国食品与发酵工业信息中心

食品与发酵工业

北大核心
影响因子:0.761
ISSN:0253-990X
年,卷(期):2025.51(2)