果胶多糖在体外模拟消化体系中结构特性的变化研究

王培; 张丽芬; 陈复生

果胶多糖在体外模拟消化体系中结构特性的变化研究

河南工业大学粮油食品学院, 河南郑州 450001

基金项目:

国家自然科学基金项目(31501535,31371851)

河南省教育厅自然科学项目(15A550011)

河南工业大学科技创新人才(2014CXRC01)

详细信息

作者简介:
王培(1993-),女,河南郑州人,硕士研究生,研究方向为食品资源开发与利用

通讯作者:
陈复生,教授,博导,E-mail:fushengc@aliyun.com

中图分类号: TS201.2
计量
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出版历程
- 收稿日期: 2017-10-24
- 网络出版日期: 2022-09-29
- 刊出日期: 2022-09-29

STUDY ON THE CHANGE OF STRUCTURAL CHARACTERISTICS OF PECTIN POLYSACCHARIDE IN SIMULATED VITRO DIGESTION

School of Food Science and Technology, Henan University of Technology, Zhengzhou 450001

摘要

摘要: 果胶多糖存在于人们的日常饮食中，研究果胶在人体内的消化有助于开发更易于人体吸收的果胶多糖产品。以柑橘果胶为原料，采用单因素试验研究了果胶浓度和酶解时间等因素对其结构特性的影响，揭示了果胶多糖在体外模拟消化体系中的结构变化规律。采用咔唑比色法对果胶含量进行测定，并借助近红外光谱（FTIR）和原子力显微镜（AFM）对果胶结构进行分析。果胶含量测定结果表明：经过胃液消化后，果胶（质量浓度为1.0 g/L）中半乳糖醛酸含量由40.10%降为18.54%，还原糖含量也逐渐降低，并随消化时间的增加而降低,随着肠液消化时间的增加，半乳糖醛酸和还原糖含量没有明显变化（P> 0.05）。FTIR结果表明：在胃消化过程中，果胶降解，结构发生改变，果胶的酯化度降低，经肠液消化后果胶酯化度没有明显的变化。AFM分析显示：随着胃液消化时间的增加，聚集体数量减少，果胶分子链宽值减小，果胶多糖降解，经肠液消化后果胶纳米结构没有明显的变化。研究结果表明，果胶的降解主要发生在胃消化过程中。
- 果胶 /
- 体外模拟 /
- 降解 /
- 结构
Abstract: There are abundant pectin polysaccharides in our daily diet.Investigating the digestion of pectin in human body is helpful for the development of pectin polysaccharide products which are more easily absorbed by our body.In this study,the effect of pectin concentration and enzymatic hydrolysis time on the pectin structural characteristics was examined by using single factor experimental design method.The content of pectin in the external simulation of gastric and gastrointestinal tract in vitro was investigated by carbazole colorimetry,while the structure of pectin was analysis by Atomic Force Microscope (AFM) and Fourier Transform Infrared Spectroscopy (FTIR) methods.The results showed that with the increasing of digestion time,the galacturonic acid content (from 40.10% to 18.54%) and reducing sugar content (from 41.62% to 13.64%) decreased after digested by gastric juice.There was no significant difference (P>0.05) in the galacturonic acid and reducing sugar content after digested by intestinal fluid.The FTIR results showed that pectin polysaccharide degraded,and the esterification degree gradually decreased throughout the digestion progress.However,the esterification degree of pectin had no obvious difference after digested by intestinal fluid.The result of AFM indicated that with the increase of digestion time of gastric juice,the number of aggregates and the molecular chain width of pectin decreased and the pectin polysaccharide degraded,while the nanostructure of pectin had no significant change after intestinal digestion.It was concluded that the degradation of pectin was mainly affected by gastric juice..
- pectin /
- in vitro digestion /
- degradation /
- structure

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参考文献(14)

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