食品与发酵工业 >

2023 , Vol. 49 >Issue 4: 103 - 109

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.030084

研究报告

NaCl添加量对煮制海湾扇贝多糖结构和消化吸收性的影响

  • 尚宇博 ,
  • 李欣怡 ,
  • 曹心亭 ,
  • 王海波 ,
  • 赵前程 ,
  • 李智博
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  • 1(大连海洋大学 食品科学与工程学院,辽宁 大连,116023)
    2(辽宁省水产品分析检验及加工技术科技服务中心,辽宁 大连,116023)
    3(辽宁省水产品加工及综合利用重点实验室,辽宁 大连,116023)
硕士研究生(李智博副教授为通信作者,E-mail:zhibo9800@163.com)

收稿日期: 2021-11-19

  修回日期: 2022-01-19

  网络出版日期: 2023-03-20

基金资助

辽宁省科技重大专项计划(2020JH1/10200001);国家重点研发计划(2018YFD0901004)

收起

Effects of NaCl addition on the structure, digestion, and absorption of polysaccharide from cooking scallop (Argopecten irradians)

  • SHANG Yubo ,
  • LI Xinyi ,
  • CAO Xinting ,
  • WANG Haibo ,
  • ZHAO Qiancheng ,
  • LI Zhibo
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  • 1(College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China)
    2(Liaoning Provincial Aquatic Products Analyzing, Testing and Processing Technology Scientific Service Centre, Dalian 116023, China)
    3(Key Laboratory of Aquatic Product Processing and Utilization of Liaoning Province, Dalian 116023, China)

Received date: 2021-11-19

  Revised date: 2022-01-19

  Online published: 2023-03-20

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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2 000 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。

关键词： 扇贝; 多糖; 提取; 结构分析; 消化吸收

本文引用格式

尚宇博 , 李欣怡 , 曹心亭 , 王海波 , 赵前程 , 李智博 . NaCl添加量对煮制海湾扇贝多糖结构和消化吸收性的影响[J]. 食品与发酵工业, 2023 , 49(4) : 103 -109 . DOI: 10.13995/j.cnki.11-1802/ts.030084

Abstract

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 2 000 kDa. They all contain triple helix structures and α-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.

Key words： scallop; polysaccharide; extraction; structural analysis; digestion and absorption

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