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Molecular aggregation via partial Gal removal affects physicochemical and macromolecular properties of tamarind kernel polysaccharides

文献类型： 外文期刊

作者： Guo, Rui 1 ; Li, Xujiao 1 ; Sun, Xianbao 1 ; Kou, Yuxing 1 ; Zhang, Jun'ai 1 ; Li, Deshun 2 ; Liu, Yanfang 2 ; Zhao, Taolei 3 ; Zhang, Hui 3 ; Song, Zibo 5 ; Wu, Yan 1 ;

作者机构： 1.Shanghai Jiao Tong Univ, Sch Agr & Biol, Shanghai Engn Res Ctr Food Safety, Shanghai 200240, Peoples R China

2.Shanghai Acad Agr Sci, Natl Engn Res Ctr Edible Fungi, Natl R&D Ctr Edible Fungi Proc,Minist Agr, Inst Edible Fungi,Key Lab Edible Fungi Resources, Shanghai 201403, Peoples R China

3.Univ Shanghai Sci & Technol, Sch Hlth Sci & Engn, Shanghai 200093, Peoples R China

4.Shanghai Acad Agr Sci, Inst Agro food Stand & Testing Technol, Lab Qual & Safety Risk Assessment Agro Prod Shang, Minist Agr & Rural Affairs, Shanghai 201403, Peoples R China

5.Yunnan Maoduoli Grp Food Co Ltd, Yuxi 653100, Peoples R China

6.Shanghai Yecao Biotechnol Co Ltd, Shanghai 200093, Peoples R China

关键词： Tamarindus indica L.; Tamarind kernel polysaccharide; Molecular aggregation; Partial degalactosylation; Physicochemical properties; Macromolecular properties

期刊名称：CARBOHYDRATE POLYMERS （ 影响因子：10.723； 五年影响因子：9.964 ）

ISSN： 0144-8617

年卷期： 2022 年 285 卷

页码：

收录情况： SCI

摘要： The role of molecular aggregation was investigated on physicochemical and macromolecular properties of tamarind kernel polysaccharides via partial degalactosylation (TKPs vs. CTKPs). From the results, their main structural characteristics remained when partially degalactosylated, while primary aggregates as fundamental solution behavior were dynamically converted into higher aggregated forms. Micromorphologically, their conformational changes in different forms of crimping and aggregation could be further promoted by partial Gal removal to assemble on larger scales via hydrophobic interactions. Obviously, the aggregation role was unignorable, especially after partial degalactosylation, which affected TKPs and CTKPs differently concerning viscous behaviors, macromolecular characteristics, amorphous-crystalline transition and thermal stability, probably related to distinctiveness in polymerization degree, chemical structure, conformational entropy, solvent-solute interactions, specific intermolecular associations, etc. Therefore, molecular aggregation in tamarind kernel polysaccharides via specific Gal tailoring could be potential in applicable fields, such as postsurgical adhesion, packaging material design and plasma lipid metabolism.

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