Understanding the two-stage degradation process of peach gum polysaccharide within ultrasonic field
文献类型： 外文期刊
第一作者： Chen, Jiaxin
作者： Chen, Jiaxin;Bi, Jinfeng;Chen, Jiaxin;Bi, Jinfeng;Li, Jingyao;Zhou, Mo
作者机构：
关键词： Peach gum; Polysaccharide; Ultrasonic assisted extraction; Degradation; Dynamic
期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）
ISSN： 0308-8146
年卷期： 2024 年 451 卷
页码：
收录情况： SCI
摘要： This study investigated the dynamic degradation process of peach gum polysaccharide (PGPS) within ultrasonic field. The results show that the molecular weight, intrinsic viscosity, and polydispersity of PGPS were rapidly reduced within the initial 30 min and then gradually decreased. The solubility of PGPS was drastically improved from 3.0% to 40.0-42.0% ( w/w ) after 120 min. The conformation of PGPS changed from an extended chain to a flexible random coil within initial time of ultrasound, and gradually tended to be compact spheres. The apparent viscosity of PGPS significantly decreased after 30 min, and PGPS solution exhibited a near-Newtonian fluid behavior. It is possible that these above changes are a result of random cleavage of the decrosslinking and the backbone of PGPS, resulting in the preservation of its primary structure. The results will provide a fundamental basis for orientation design and process control of ultrasonic degradation of PGPS.
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