摘要
该研究考察煮制过程NaCl浓度对扇贝多糖结构和消化吸收性的影响。以海湾扇贝为原料,采用4种不同的NaCl添加量(0%、1.5%、3%和4.5%,质量分数),质量分数对其进行6 min的煮制,采用酶解法提取煮制贝柱多糖,得到4种多糖组分,进而对这4种多糖的基本成分、结构以及消化吸收情况进行研究。结果显示,添加3%NaCl煮制扇贝提取的多糖纯度最高;不同NaCl添加量煮制扇贝提取的多糖结构比较相似,分子质量在2000 kDa以上,且都含有三螺旋结构和α-吡喃糖环,但单糖组成上存在一定差异。通过对扇贝多糖体外模拟胃肠液消化产物的分子质量测定,得出NaCl添加量为3%煮制的扇贝多糖最好消化;Caco-2细胞模拟小肠吸收实验显示,扇贝多糖能被部分吸收,且吸收作用大于外排作用。
The effects of NaCl concentration on the structure,digestion,and absorption of scallop polysaccharides were investigated.Four different NaCl additions(0%,1.5%,3%,and 4.5%)were used to cook bay scallops for 6 min,and four polysaccharide components were obtained by enzymatic extraction.Then the basic components,structure,digestion,and absorption of the four polysaccharides were studied.Results showed that the purity of polysaccharides extracted from scallops cooked with 3%NaCl was the highest.The structure of polysaccharides extracted from scallops cooked with different NaCl addition was similar.Their molecular weights were more than 2000 kDa.They all contain triple helix structures andα-pyranose rings,but there were some differences in monosaccharide composition.In vitro simulated gastrointestinal digestion products of scallop polysaccharides showed that the cooked scallop polysaccharide with 3%of NaCl was the most easily decomposed in the digestive solution.The scallop polysaccharide could be partially absorbed and the absorption effect was greater than the efflux effect in the Caco-2 cell monolayer transport model.
作者
尚宇博
李欣怡
曹心亭
王海波
赵前程
李智博
SHANG Yubo;LI Xinyi;CAO Xinting;WANG Haibo;ZHAO Qiancheng;LI Zhibo(College of Food Science and Engineering,Dalian Ocean University,Dalian 116023,China;Liaoning Provincial Aquatic Products Analyzing,Testing and Processing Technology Scientific Service Centre,Dalian 116023,China;Key Laboratory of Aquatic Product Processing and Utilization of Liaoning Province,Dalian 116023,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2023年第4期103-109,共7页
Food and Fermentation Industries
基金
辽宁省科技重大专项计划(2020JH1/10200001)
国家重点研发计划(2018YFD0901004)。
关键词
扇贝
多糖
提取
结构分析
消化吸收
scallop
polysaccharide
extraction
structural analysis
digestion and absorption
作者简介
第一作者:尚宇博,硕士研究生;通信作者:李智博,副教授,E-mail:zhibo9800@163.com。
