提取方法对马铃薯渣果胶多糖组成及分子链构象的影响

采用酸(柠檬酸)、碱(氢氧化钠)、酶(多聚半乳糖醛酸水解酶)3种方法从马铃薯渣中提取果胶多糖,研究不同提取方法对多糖得率、单糖组成、酯化度、分子质量及分子链构象的影响。结果表明:3种提取方法得到的马铃薯渣果胶多糖均以富含半乳糖侧链的鼠李半乳糖醛酸聚糖I(RG-I)结构为主。其中,碱提果胶多糖得率最高(23.1%),其次为酸提(11.7%)和酶提(6.0%)。3种果胶多糖甲酯化度均较低(0～7.5%),而乙酰化度较高,且酸提和酶提马铃薯渣果胶多糖的乙酰化度高于碱提(分别为13.6%,10.7%,6.6%)。分子质量分析结果表明,酶提果胶多糖的分子质量最高(1 706.3 ku),且分布最窄。通过Mark-Houwink-Sakurada方程判断:酶提果胶多糖的分子链形态较为聚集,接近球状构象;酸提果胶多糖介于球状和线团状构象之间;碱提果胶多糖分子链形态最为疏松,呈无规线团状构象。     

鹰嘴豆非淀粉多糖超声提取及其抗氧化活性研究

通过超声波辅助提取鹰嘴豆中粗多糖,利用耐高温α-淀粉酶与高转化率糖化酶处理除去淀粉成分,利用DEAE-52纤维素柱与Sephadex G-75凝胶纯化处理获得鹰嘴豆非淀粉中性多糖与鹰嘴豆非淀粉酸性多糖,并测定其体外抗氧化活性。结果表明:超声波最优提取参数为超声功率180 W,料液比1∶25,提取时间45 min,提取温度60℃,非淀粉多糖得率为1.36%;通过DEAE-52纤维素柱,以蒸馏水和0.2 mol/L氢氧化钠溶液为洗脱液,分别获得鹰嘴豆非淀粉中性多糖与鹰嘴豆非淀粉酸性多糖,并经过Sephadex G-75凝胶柱以三蒸水洗脱进一步纯化获得纯多糖;3mg/mL(w/v)鹰嘴豆非淀粉中性多糖和鹰嘴豆非淀粉酸性多糖对DPPH自由基、羟自由基、ABTS自由基的清除率分别为40.26%、26.25%、42.96%;53.83%、28.04%、51.55%,其清除率均随着多糖浓度的增加而提高,两种多糖均有较强的抗氧化活性。     

不同提取和改性方式小粒咖啡果皮果胶的理化性质及其抗氧化活性

以云南小粒咖啡果皮为原料,分别采用盐酸浸提法(traditional acid extraction, TAE)、微波辅助法(microwave assisted extraction, MAE)和超声波辅助法(ultrasound assisted extraction, UAE)提取果皮中的果胶,通过酸碱改性和热改性方法对3种方法提取的果胶进行改性;测定改性前后的小粒咖啡果皮果胶的分子质量、单糖组成、半乳糖醛酸含量、酯化度和表面形貌等理化性质,并考察改性前后的果胶对DPPH自由基、·OH、·O₂^-和ABTS阳离子自由基的清除能力。结果表明,3种提取方法的果胶得率为：MAE法(7.24%)>UAE法(6.88%)>TAE法(5.21%),MAE法和UAE法的果胶得率无显著差异(P>0.05);改性前后9种果胶(A₁～A₃, B₁～B₃, C₁～C₃)的阿拉伯糖、半乳糖均相对较高;改性后果胶的半...     

桃金娘果实多糖的构造研究(Ⅰ)

对新鲜和自然干燥后桃金娘的果实中的水溶性多糖进行了分离和化学构造初步研究。结果表明桃金娘多糖是木聚糖、阿拉伯半乳聚糖(AG)或者阿拉伯半乳聚糖糖蛋白(AGP)和果胶等构成的混合多糖。通过鲜果与干果实验数据的比较，其水溶性多糖的构成以及各组分含量均有明显变化。水溶性多糖分离纯化所得到的H3和H4组分的构成单糖分析表明，它们可能是含有较多毛发区域(鼠李半乳糖醛酸聚糖为主链)的果胶多糖。     

山芹菜多糖的分离纯化、结构分析及抗氧化活性比较

对山芹菜粗多糖（WOSP）进行提取,分离纯化得到酸性多糖（WOSP-A）和中性多糖（WOSP-N）,并对不同多糖组分的基本化学性质、糖链基本结构组成及体外抗氧化活性进行分析。结果表明,水提醇沉法提取山芹菜多糖得率为6.78%,离子交换层析法分离WOSP-A和WOSP-N得率分别为51.34%和2.55%。单糖组成分析表明,WOSP是GalA（11.36%）、Gal（41.50%）和Ara（38.08%）为主组成的杂多糖,结合红外光谱及酶水解结果推测WOSP-A是由GalA（46.99%）、Gal（26.56%）和Ara（19.94%）为主的同聚半乳糖醛酸（Homogalacturonan,HG）和I型阿拉伯半乳聚糖（Type IArabic galactans,AG-I）果胶结构域构成,WOSP-N是由Gal（55.32%）和Ara（30.69%）为主的II型阿拉伯半乳聚糖（Type IIArabic galactans AG-II）果胶结构域构成。比较山芹菜三种多糖的抗氧化活性,WOSP的抗氧化活性强于WOSP-A和WOSP-N,WOSP对DPPH·清除能力和对O2-·清除能力较好,当多糖浓度为10 mg/mL时,分别达到96.42%和86.70%。综上所述,山芹菜中分离纯化得到的WOSP、WOSP-A和WOSP-N均含有的O-H和C-H官能团,且具有一定的体外抗氧化活性。该研究将为东北地区的山野菜开发利用提供理论参考依据。     

豇豆不同部位多糖结构特征及抗氧化性能比较

对豇豆全豆、子叶、种皮多糖分别进行提取、分离纯化,并对其结构特征及抗氧化活性进行比较。结果表明,豇豆全豆、子叶和种皮来源多糖基本化学组成、单糖组成和分子质量分布等结构特征,既存在相似性又有一定的差异性,其中全豆多糖（Vigna unguiculata polysaccharide,VUP）与子叶多糖（V. unguiculata cotyledon polysaccharide,VUCP）结构特征较为相似,而种皮多糖（V. unguiculata hull polysaccharide,VUHP）主要以果胶为主,分子质量分布更加均一。3种多糖的抗氧化活性也存在一定差异性,其中VUHP的抗氧化性明显强于VUP和VUCP,VUHP对1,1-二苯基-2-三硝基苯肼自由基和2,2’-联氮基-双-(3-乙基苯并噻唑啉-6-磺酸)二铵盐自由基清除能力几乎与VC相当。因此,豇豆不同部位多糖在结构上既有相似性也有差异性,但在抗氧化性上差异较大。在对豇豆来源多糖进行研究和产品开发时,应该对种皮多糖给予更多关注。     

响应面优化金丝小枣碱提多糖工艺及其抗氧化活性研究

以金丝小枣为原料,通过单因素考察提取温度、时间、料液比和NaOH浓度对多糖得率的影响,在此基础上进行Box-Behnken试验来优化碱提多糖的提取工艺,并对其进行总糖含量、扫描电镜、红外光谱及抗氧化活性测定。结果表明,碱提多糖最佳工艺为:料液比1:35(g/mL),提取温度80℃,提取时间120 min,NaOH浓度为0.2 mol/L,在此条件下多糖的得率为11.44%,总糖含量为69.39%。扫描电镜表明其具有不规则块状结构,内部紧实;红外光谱表明枣碱提多糖具有C=O和C-H等酸性多糖的特征吸收峰。抗氧化活性实验表明,碱提多糖具有一定清除自由基的能力,对DPPH和超氧阴离子自由基的IC₅₀分别为1.201 mg/mL和1.176 mg/mL。此研究为进一步开发枣多糖功能性食品及研究碱提多糖的构效关系提供参考。     

超声辅助提取苦丁茶多糖的工艺优化及其对黄嘌呤氧化酶抑制活性

目的：优化苦丁茶多糖的提取工艺，分析其对黄嘌呤氧化酶的抑制活性。方法：以得率为指标，采用响应面优化超声辅助法研究料液比、超声时间、超声温度、超声功率对苦丁茶多糖的得率的影响；通过体外实验测定苦丁茶多糖对黄嘌呤氧化酶的抑制率及其动力学常数K_i。结果：响应面试验优化条件为：料液比1:25 g/mL，超声时间60 min，超声温度40℃，超声功率260 W，得到得率为5.85%。苦丁茶多糖对黄嘌呤氧化酶的抑制率随物质量浓度增大而增加，IC₅₀为1.28 mg/mL，其对黄嘌呤氧化酶抑制作用类型属于竞争性可逆抑制，抑制动力学常数K_i为0.62 mg/mL，结论：苦丁茶多糖能够抑制黄嘌呤氧化酶的活性，其可作为潜在的预防高尿酸血症的食品或保健品进行深入研究，以期对苦丁茶的综合利用提供理论数据。     

纤维素酶辅助超声法提取葛根多糖及其DPPH自由基清除能力

本文以柴葛根为原料,以纤维素酶辅助超声法提取葛根多糖的工艺并对其DPPH自由基清除能力进行研究。在单因素研究结果基础上,确定纤维素酶的用量、超声功率、超声时间和超声温度四因素三水平Box-Benhnken组合试验,优化多糖得率条件。结果表明:在纤维素酶用量6.0%,超声功率280 W,超声时间为52 min,超声温度65℃条件下,多糖得率为4.93%±0.02%,与预测值的误差在2%之内。酶辅助超声法提取的葛根多糖对DPPH清除自由基能力IC₅₀值为954.97 μg/mL,热回流法的IC₅₀值为1379.60 μg/mL,维生素C为131.07 μg/mL。因此,纤维素酶辅助超声法提取葛根多糖具有较强清除DPPH自由基活性,为葛根多糖的开发利用的IC₅₀值提供依据。     

桃金娘果实多糖的构造研究(I)

对新鲜和自然干燥后桃金娘的果实中的水溶性多糖进行了分离和化学构造初步研究。结果表明桃金娘多糖是木聚糖、阿拉伯半乳聚糖(AG)或者阿拉伯半乳聚糖糖蛋白(AGP)和果胶等构成的混合多糖。通过鲜果与干果实验数据的比较,其水溶性多糖的构成以及各组分含量均有明显变化。水溶性多糖分离纯化所得到的H3和H4组分的构成单糖分析表明,它们可能是含有较多毛发区域(鼠李半乳糖醛酸聚糖为主链)的果胶多糖。     

鹰嘴豆多糖抗疲劳生物功效及其机制研究

探讨鹰嘴豆多糖的抗疲劳生物功效及其机制。采用水浸提法提取鹰嘴豆多糖后,对小鼠进行分组灌胃试验:将小鼠分为对照组及鹰嘴豆多糖低、中、高三个不同浓度剂量组灌胃25d,进行负重游泳试验,并对其血清与肝脏的超氧化歧化酶(Superoxide Dismutase SOD)活性、丙二醛(Maleic Dialdehyde MDA)含量及肌糖原、肝糖原、血清尿素氮、血乳酸水平等进行测试。结果显示:鹰嘴豆多糖能延长小鼠的负重游泳时间,增强小鼠血清和肝脏的SOD活性,降低MDA含量,提高肝糖原、肌糖原储备量,降低小鼠运动后血清尿素和血乳酸水平。说明鹰嘴豆多糖具明显的抗疲劳功能。     

抑制α-葡萄糖苷酶活性鹰嘴豆乳制备条件优化

本文以鹰嘴豆为原料,以蛋白质得率及蛋白质含量为指标优化其浸泡与制浆条件,以α-葡萄糖苷酶抑制率为指标优化酶解时间,最后以离心沉淀率为指标,通过单因素实验和正交实验复配稳定剂,优化鹰嘴豆乳的稳定性,得到抑制α-葡萄糖苷酶活性的鹰嘴豆乳。研究发现,鹰嘴豆粉浸泡时间为7 h,料水比为1:10 (g/mL)时,蛋白质得率较高,为97.89%,且鹰嘴豆乳的蛋白质含量为2.01%;鹰嘴豆乳在80 ℃糊化40 min,采用高温α-淀粉酶(终浓度7 kU/kg)95 ℃液化40 min,糖化酶(终浓度200 kU/kg)60 ℃糖化6 h后,对α-葡萄糖苷酶抑制率最强,为78.08%;添加0.1%卡拉胶,0.08%瓜尔豆胶、0.08%黄原胶后,鹰嘴豆乳的稳定性最佳,此时鹰嘴豆乳的离心沉淀率为18.86%。     

Comparative study of three legume starches

Starch content of chickpea ( Cicer arietinum ), pigeon pea ( Cajanus cajan ) and bonavist bean ( Dolichos lablab ) was 58,52 and 50% respectively with recovery of 57.9, 48.1 and 49.0%. The amylose content was 33.5, 27.0 and 31.0%; amylose chain length was 1420,550 and 830 glucose units and amylopectin chain length was 29, 27 and 28 glucose units for chickpea, pigeon pea and bonavist bean respectively. Chickpea starch granules ranged from large oval shaped (21 × 30 pm) to small spherical (13 pm in diameter); pigeon pea from (35 × 42 pm) to 15.2 pm and bonavist bean (35 × 42 pm) to 15.2 pm. The gelatin-ization temperature range was 67–76°C for chickpea, 71–78°C for pigeon pea and 78–80°C for bonavist bean starch. The swelling power for chickpea, pigeon pea and bonavist bean at 95°C were 17, 18.5 and 22.5% respectively. The legumes showed a single-stage and somewhat restricted swelling. Solubility curves for legume starches showed a similar pattern and indicated that they have higher solubility at elevated temperatures than wheat starch. The liquefaction characteristics showed that chickpea has the highest resistance to cooking and was the most sensitive to a-amylase. The three legume starches gave stabilized Brabender hot-paste viscosity; chickpea had a lower overall viscosity due to its exceptionally long amylose chains.     

Antinutrients (phytic acid,polyphenols) and minerals (Ca,Fe) availability (in vitro) of chickpea and lentil cultivars

High yielding cultivars of chickpea (Desi and Kabuli) (Cicer arietinum) and lentil (Lens esculenta) were analysed for their total mineral content, per cent availability (in vitro) of minerals and level of antinutrients. Gora Hisari (Kabuli chickpea), Haryana channa (Desi chickpea) and La-12 (lentil) were found superior. These cultivars contain highest per cent availability (in vitro) of calcium and iron and lowest values of phytic acid and polyphenols compared to other cultivan of chickpea and lentil.     

PARTICLE SIZE, SALT CONCENTRATION and TEMPERATURE EFFECTS ON NITROGEN EXTRACTION of CHICKPEA (Cicer arietinum) BY RESPONSE SURFACE METHODOLOGY

This study was conducted to evaluate the effect of time, pH, particle size, %NaCl and temperature on total nitrogen (TN) extraction of low commercial grade chickpea ( Cicer arietinum ) grain, in order to find the optimum extraction conditions for further processing. Extraction times used were 30, 60, 90 and 120 min and the nitrogen extraction curve was carried out at a pH range of 2.0 to 11.0. Response surface methodology was used to evaluate the effect of particle size (100, 150 and 200 mesh), salt concentration (0, 0.3 and 0.6% NaCl) and temperature (25, 35 and 45C). No significant time effect was found on nitrogen extractability. However, a great pH effect on nitrogen extraction was observed. Results from the RSM analysis showed that the most adequate conditions for total nitrogen extraction were particle size, 200 mesh; 0.0% NaCl; pH 8.0; temperature, 25C; and time, 30 min. By using the above mentioned parameters a yield over 90% of nitrogen was obtained.     

鹰嘴豆非淀粉多糖的分离纯化及结构表征

提取鹰嘴豆中的粗多糖,通过酶处理和Sevag法除去多糖中的淀粉和蛋白质,经DEAE-52纤维素柱和Sephadex G-75凝胶柱分离纯化分别得到鹰嘴豆非淀粉中性多糖和酸性多糖,并通过紫外光谱、气相色谱、红外光谱、扫描电镜测定其性质和单糖组成。结果表明：鹰嘴豆非淀粉多糖在260 nm和280 nm波长处均无吸收峰,表明两种多糖均不含核酸、蛋白质以及肽类等;气相色谱测定表明鹰嘴豆非淀粉中性多糖单糖组成的物质的量比为鼠李糖∶岩藻糖∶阿拉伯糖∶木糖∶甘露糖∶半乳糖∶葡萄糖=2.48∶1∶3.92∶0.87∶32.82∶18.79∶28.06,鹰嘴豆非淀粉酸性多糖单糖组成物质的量比为鼠李糖∶岩藻糖∶阿拉伯糖∶木糖∶甘露糖∶半乳糖∶葡萄糖=2.22∶1∶3.92∶2.10∶5.92∶15.99∶8.57（均以岩藻糖为标准）;红外光谱测定表明二者均有多糖的特征吸收峰;扫描电镜显示鹰嘴豆非淀粉中性多糖呈线形结构而鹰嘴豆非淀粉酸性多糖呈卷曲的片状结构。     

Technological properties of chickpea (Cicer arietinum): Production of snacks and health benefits related to type-2 diabetes

Chickpea (Cicer arietinum) is one of the most consumed pulses worldwide (over 2.3 million tons enter the world market annually). Some chickpea components have shown, in preclinical and clinical studies, several health benefits, including antioxidant capacity, and antifungal, antibacterial, analgesic, anticancer, antiinflammatory, and hypocholesterolemic properties, as well as angiotensin I-converting enzyme inhibition. In the United States, chickpea is consumed mostly in the form of hummus. However, the development of new products with value-added bioactivity is creating new opportunities for research and food applications. Information about bioactive compounds and functional properties of chickpea ingredients in the development of new products is needed. The objective of this review was to summarize available scientific information, from the last 15 years, on chickpea production, consumption trends, applications in the food industry in the elaboration of plant-based snacks, and on its bioactive compounds related to type 2 diabetes (T2D). Areas of opportunity for future research and new applications of specific bioactive compounds as novel food ingredients are highlighted. Research is key to overcome the main processing obstacles and sensory challenges for the application of chickpea as ingredient in snack preparations. The use of chickpea bioactive compounds as ingredient in food products is also a promising area for accessibility of their health benefits, such as the management of T2D.     

Extraction and characterization of chickpea (Cicer arietinum) albumin and globulin

ABSTRACT:  Albumin and globulin fractions of 1 Desi and 2 Kabuli varieties of chickpeas ( Cicer arietinum ) were extracted with water and salt solutions (K₂SO₄ and NaCl). The extractable yields and particularly the albumin-globulin ratio varied greatly with the extraction medium and chickpea variety. Depending on the procedure employed, albumin could be extracted as a major fraction of chickpea proteins. Higher levels of essential amino acids and sulfur containing amino acids were found in albumins than in globulins of all chickpeas investigated. The common structural characteristics of both Kabuli and Desi chickpea albumins and globulins were clearly identified by densitometric profiles of their sodium dodecyl sulfate polyacrylamide gel patterns. Albumins contained subunits with higher molecular weights than those of globulins. The in vitro digestibility of the chickpea proteins by papain, pepsin, chymotrypsin, and trypsin indicated that globulins were more susceptible to proteolytic hydrolysis.     

不同提取方法对松茸多糖理化性质及抗氧化活性的影响

目的研究不同提取方法对松茸多糖(polysaccharide of Tricholoma matsutake,TMP)的理化性质及抗氧化活性的影响,并以提取得率和抗氧化活性为依据,筛选出最优方法。方法采用热水浸提、超声提取、酶提取和微波提取等4种提取方法,获得4种相应的多糖。利用高效阴离子交换色谱和傅里叶红外光谱对4种多糖的化学特性进行了结构表征。结果 4种多糖的提取得率顺序为热水浸提多糖超声提取多糖酶提取多糖微波提取多糖。在4种多糖中,超声辅助多糖含量最高(48.98%),蛋白含量最低(0.2%)。抗氧化试验结果表明,超声辅助多糖的还原力和·OH的清除力均高于其他3种多糖;从清除DPPH活性来看,超声辅助多糖和热水浸提多糖的EC_(50)分别为1.06和0.98 mg/mL,二者活性相当,均远高于其他2种多糖。结论综合考虑提取得率、多糖含量和抗氧化活性,超声提取为最优方法。4种多糖的单糖组分基本相同,但它们的摩尔比有明显不同。     

Milling and physicochemical properties of chickpea (Cicer arietinum L.) varieties

BACKGROUND: Physical characteristics of chickpea (Cicer arietinum L.) seeds such as grain size, weight and hull content are important from a milling and marketing point of view. Chemical characteristics provide the information on nutritional status of grains. Chickpea of Desi (cv. A1) and Kabuli (cv. L550) cultivars were analyzed for their physicochemical, milling and milled flour quality characteristics. RESULTS: Between dry and wet milling, higher yield of dhal was obtained from wet milling, which was found to be true in both cultivars. An extra yield of 2–4% was obtained in wet milling. Between the cultivars, Desi was found to be the higher dhal‐yielding cultivar in both dry and wet milling methods. Fat, ash and protein contents were found to be higher in Kabuli than in Desi and the values were respectively 5.3%, 3.5% and 24.9% for Kabuli and 4.3%, 2.2% and 22.6% for Desi. CONCLUSION: The chickpea cultivars Desi and Kabuli vary significantly in their physical properties such as seed color, size, 100‐seed weight and 100‐seed volume. Between the dry and wet milling, a higher yield (2–4%) of dhal was obtained from wet milling. Between the cultivars, electronic nose analysis of chickpea flour indicated the possibility of differentiating the variations associated with varietal difference and milling. The gel electrophoresis pattern of chickpea showed as many as 15 protein bands in flours from both the cultivars, either in phosphate or SDS buffer. The Rapid Visco Analyzer profile did not show a significant difference between the two cultivars. Copyright © 2008 Society of Chemical Industry