中国食品学报2024，Vol.24Issue(3)：36-45,10.DOI:10.16429/j.1009-7848.2024.03.004
铁皮石斛多糖中乙酰基含量对其流变性、质构及抗氧化性的影响
Effects of Acetyl Group Content of Dendrobium Polysaccharides on the Rheology,Textural Properties and Total Antioxidant Capacity
摘要
Abstract
The effects of acetyl groups in dendrobium polysaccharide(DOP)on gel properties and antioxidant capacity have not been reported in the literature.In this study,we prepared DOP with different degrees of deacetylation by non-homogeneous deacetylation,analyzed its fluid properties,textural properties and total antioxidant capacity of sol and gel,and investigated the effect of acetyl group on the properties of DOP and its mechanism of action.The results showed that the presence of acetyl group made the DOP have good water solubility.With the increase of deacetylation,the viscosity of the sol decreased and the gel formation rate was faster,which changed the thermal sensitivity of the sol when forming the gel and improved the hardness and elasticity of the DOP gel significantly.In addition,the results also showed that the removal of some acetyl groups significantly improved the total antioxidant capacity.Therefore,the rheological and tex-tural properties as well as antioxidant properties of DOP can be adjusted by controlling the amount of acetyl groups of DOP.This study may provide new ideas for the application of DOP in food,pharmaceutical and chemical industries.关键词
铁皮石斛多糖/脱乙酰度/流变性质/质构特性/抗氧化性Key words
dendrobium polysaccharide/degree of deacetylation/rheological properties/textural properties/antioxidation引用本文复制引用
陈思伊,唐文..铁皮石斛多糖中乙酰基含量对其流变性、质构及抗氧化性的影响[J].中国食品学报,2024,24(3):36-45,10.基金项目
上海市教育委员会重点课程建设项目(20170355) （20170355）
