Rheological Behavior, Textural Properties, and Antioxidant Activity of Porphyra yezoensis Polysaccharide
文献类型： 外文期刊
第一作者： Ji, Chenyang
作者： Ji, Chenyang;Long, Xiaoshan;Qi, Bo;Hu, Xiao;Ji, Chenyang;Hu, Xiao;Ji, Chenyang;Wang, Jingjie;Cao, Yang;Wang, Jingjie;Cao, Yang;Qi, Bo;Hu, Xiao
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期刊名称：MOLECULES （ 影响因子：4.6； 五年影响因子：5.0 ）
ISSN：
年卷期： 2025 年 30 卷 4 期
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收录情况： SCI
摘要： Porphyra yezoensis has attracted much attention due to its gelling properties and bioactivity. In this study, the chemical structure of Porphyra yezoensis polysaccharides (PYPSs) was characterized, and the effects of concentration, temperature, pH, and calcium ion (Ca2+) addition on the rheological properties of PYPS were systematically investigated. Chemical composition analysis indicated that PYPS primarily contained galactose (89.76%) and sulfate (15.57%). Rheological tests demonstrated that PYPS exhibited typical pseudoplastic properties, with apparent viscosity increasing with an increasing concentration. Temperature elevation from 30 degrees C to 90 degrees C weakened the intermolecular forces and reduced the apparent viscosity, whereas neutral pH (7.0) provided an optimal electrostatic equilibrium to maintain the highest viscosity. Ca2+ could modulate the interactions between PYPS molecules and affect the formation of the gel network structure. When the Ca2+ concentration reached the optimal value of 6 mM, the calcium bridges formed between Ca2+ and PYPS molecules not only enhanced the rheological behavior and textural properties but also formed a smooth and well-ordered network structure, achieving the highest value of fractal dimension (Df = 2.9600), though excessive Ca2+ disrupted this well-ordered structure. Furthermore, PYPS possessed significant scavenging ability against DPPH, ABTS, and HO center dot radicals, demonstrating its potential application as a natural antioxidant in functional foods.
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