Journal
FOOD BIOSCIENCE
Volume 41, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.fbio.2021.100909
Keywords
5-(4,6-Dichlorotriazinyl) aminofluorescein; Konjac glucomannan; Low acyl gellan; kappa-carrageenan; iota-carrageenan
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Funding
- National Natural Science Foundation of China [31871846, 31801589]
- Natural Science Foundation of Jiangsu Province [BK20180615]
- National First-Class Discipline Program of Food Science and Technology [JUFSTR20180204]
- program of the Collaborative Innovation Centre of Food Safety and Quality Control in Jiangsu Province, China
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This study explored the potential use of DTAF for labeling polysaccharides with different functional groups, especially anionic functional groups, without affecting their physio-chemical properties. The results showed that DTAF labeling did not impact the gelation properties and stability of polysaccharides, while maintaining their mechanical strength and visibility.
Visualization of the microstructure of hydrogels and the distribution of individual components in a binary polysaccharide hydrogel is often challenging due to its high-water content (up to 99%) and the difficulty in covalent labelling of polysaccharides without important negative effects on the physio-chemical properties of the polysaccharides. The present study investigated the potential use of 5-(4,6-dichlorotriazinyl) aminofluorescein (DTAF) to label polysaccharides that carry different functional groups on the polymer backbone, especially anionic functional groups. Agar, konjac glucomannan (KGM), low acyl gellan, and kappa- and iota-carrageenan were covalently labelled with DTAF. The advantage of polysaccharide labelling with DTAF was that the labelling could be done in an aqueous environment. The results suggested that DTAF labelling had no impact on the sol-gel transition temperature and gel strength of polysaccharides. Furthermore, DTAF labelled polysaccharides could be stored as a powder at room temperature for three months, except iota-carrageenan, without losing visualization using CLSM and affecting the mechanical strength. Both hydrated and dehydrated forms of binary polysaccharide composite gels were visualized using CLSM. CLSM images enable visibility of component distribution, compatibility of the two polysaccharides and network formation of both polysaccharides of agar:KGM, agar:potato starch, and KGM:potato starch composite gels.
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