Self-assembly of tamarind seed polysaccharide via enzymatic depolymerization and degalactosylation enhanced ice recrystallization inhibition activity

文献类型： 外文期刊

第一作者： Sun, Xianbao

作者： Sun, Xianbao;Guo, Rui;Kou, Yuxing;Ma, Xuan;Song, Hong;Song, Lihua;Li, Xujiao;Wu, Yan;Zhan, Taijie;Zhang, Hui;Xie, Fan;Li, Xujiao;Song, Zibo;Yuan, Chunmei

作者机构：

关键词： Polysaccharide; Enzymatic modification; Self-assembly; Ice recrystallization inhibition; Cryoprotection; Molecular dynamics simulation

期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.2； 五年影响因子：7.8 ）

ISSN： 0141-8130

年卷期： 2023 年 252 卷

页码：

收录情况： SCI

摘要： Polysaccharides are becoming potential candidates for developing food-grade cryoprotectants due to their extensive accessibility and health-promoting effects. However, unremarkable ice recrystallization inhibition (IRI) activity and high viscosity limit their practical applications in some systems. Our previous study found a galactoxyloglucan polysaccharide from tamarind seed (TSP) showing moderate IRI activity. Herein, the enhancement of the IRI performance of TSP via enzymatic depolymerization and degalactosylation-induced self-assembly was reported. TSP was depolymerized and subsequently removed similar to 40 % Gal, which induced the formation of supramolecular rod-like fiber self-assembles and exhibited a severalfold enhancement of IRI. Ice shaping assay did not show obvious faceting of ice crystals, indicating that both depolymerized and self-assembled TSP showed very weak binding to ice. Molecular dynamics simulation confirmed the absence of molecular complementarity with ice. Further, it highlighted that degalactosylation did not cause significant changes in local hydration properties of TSP from the view of a single oligomer. The inconsistency between molecular simulation and macroscopic IRI effect proposed that the formation of unique supramolecular self-assemblies may be a key requirement for enhancing IRI activity. The findings of this study provided a new opportunity to enhance the applied potential of natural polysaccharides in food cryoprotection.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序