期刊
FOOD HYDROCOLLOIDS
卷 104, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2020.105721
关键词
Prunus persica exudate; Structural feature; Arabinogalactan; Conformation; Emulsification
资金
- National Natural Science Foundation of China [31601428, 31771956]
- Shanghai Agriculture Applied Technology Development Program, China [2019-02-08-00-07-F01152]
- Key Research & Development Project of Shandong Province [2018YYSP003]
An acidic polysaccharide was isolated from immature peach (Prunus persica) exudates (designated as PGP). The primary structure and conformational properties were characterized by methylation and GC-MS analysis, NMR spectra, and high performance size exclusion chromatography (HPSEC) coupled with multiple detectors. Results showed that PGP was mainly consisted of arabinose (48.5%, w/w) and galactose (33.8%, w/w), with small amount of xylose (4.0%, w/w), glucuronic acid (4.3%, w/w) and galacturonic acid (2.3%, w/w) as well as trace mannose. A beta-(1 -> 6)-galactan backbone with branches of long alpha-(1 -> 3)-arabinan at O-4 position of galactose, and alpha-(1 -> 5)-Araf at O-3 position of galactose terminated by alpha-Araf and occasionally beta-4-OMe-GlcpA was proposed to PGP. Conformational studies revealed that PGP presented as hyper-branched compact spherical conformation, with weight average molecular weight (Mw) of 1.40 x 10(4) kDa, radius of gyration (Rg) of 223.4 nm, and intrinsic viscosity ([eta]) of 2.76 dL/g in aqueous solution. High concentrations of PGP (5% and 10%, w/v) demonstrated good emulsifying stability on the O/W emulsion by inhibiting coalescence and flocculation, stabilizing the particle size, and increasing the zeta-potential of emulsion system, suggesting it could be an alternative material as emulsion stabilizer used in food industry.
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