食品与发酵工业 >

2025 , Vol. 51 >Issue 15: 208 - 216

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042780

研究报告

超声波降解桃胶多糖动力学及其对结构的影响

  • 徐美雯 ,
  • 罗良亢 ,
  • 杨弛 ,
  • 李嘉澍 ,
  • 夏永军 ,
  • 艾连中 ,
  • 张汇
展开
  • (上海理工大学 健康科学与工程学院,上海食品微生物工程技术研究中心,上海,200093)
第一作者:硕士研究生(张汇教授为通信作者,E-mail:zhh8672@126.com)

收稿日期: 2025-03-19

  修回日期: 2025-04-08

  网络出版日期: 2025-08-22

基金资助

“十四五”国家重点研发计划专项(2023YFF1103600)

收起

Kinetics of ultrasonic degradation of peach gum polysaccharides and its effect on structure

  • XU Meiwen ,
  • LUO Liangkang ,
  • YANG Chi ,
  • LI Jiashu ,
  • XIA Yongjun ,
  • AI Lianzhong ,
  • ZHANG Hui
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  • (Shanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China)

Received date: 2025-03-19

  Revised date: 2025-04-08

  Online published: 2025-08-22

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摘要

为探究超声波降解纯化后桃胶多糖(peach gum polysaccharide, PGP)的规律特征,以多糖重均分子质量(molecular mass, Mw)为因变量,考察了超声波时间、多糖浓度和超声波振幅对降解效果的影响,分析PGP降解动力学并探讨超声波降解对其结构的影响。结果表明,在质量浓度5 mg/mL,振幅30%下,PGP的Mw随时间的增加先快速下降再缓慢降低;多糖质量浓度和超声波振幅分析表明,低浓度有助于PGP的降解,10 min后,浓度10 mg/mL的降解效果更明显,同时,振幅越大,越利于PGP的降解。动力学分析表明,超声波降解PGP符合二阶动力学方程(1/Mt-1/M0=kt),其降解速率随浓度增加呈先升后降趋势,于10 mg/mL达到最大降解速率5.317×10-5[1/(kDa·min)];振幅10%~30%时,降解速率急剧上升,30%~50%时,降解速率趋于平缓,表明振幅30%为高效降解的阈值。进一步以质量浓度10 mg/mL,振幅30%制备了不同超声波时间(1、2、5、10、20、30 min)的降解产物(UP1~UP30),通过分子参数、溶液构象和单糖组成进行初步结构表征。结果表明,超声波降解了PGP主链,分子质量分布变窄,溶液构象从球形结构向无规线团转变。该研究揭示了超声波对PGP降解的规律特征及其动力学机制,表明超声波降解可有效断裂PGP主链,优化其分子质量分布和溶液构象,为拓展其在食品、医药等领域的应用提供了理论依据。

关键词： 桃胶多糖; 超声波降解; 分子质量; 动力学模型; 降解速率

本文引用格式

徐美雯 , 罗良亢 , 杨弛 , 李嘉澍 , 夏永军 , 艾连中 , 张汇 . 超声波降解桃胶多糖动力学及其对结构的影响[J]. 食品与发酵工业, 2025 , 51(15) : 208 -216 . DOI: 10.13995/j.cnki.11-1802/ts.042780

Abstract

To investigate the pattern of ultrasonic degradation of purified PGP, the effects of ultrasonic duration, polysaccharide concentration, and amplitude on degradation were systematically studied, with weight-average molecular weight (Mw) as the dependent variable.The degradation kinetics and structural changes of PGP were further analyzed.The results indicated that at a concentration of 5 mg/mL and 30% amplitude, the Mw of PGP decreased rapidly initially, followed by a gradual decline over time.Lower concentrations (5 mg/mL) favored early-stage degradation, whereas higher concentrations (10 mg/mL) showed superior degradation efficiency after 10 min.Additionally, the larger the amplitude, the better the degradation of PGP.Kinetic analysis revealed that PGP degradation followed a second-order kinetic model:1/Mt-1/M0=kt.The degradation rate initially increased and then decreased with increasing concentration, peaking at 5.317×10-5 [1/(kDa·min)] for a concentration of 10 mg/mL.The degradation rate increased sharply at 10%-30% amplitude but plateaued beyond 30%, confirming 30% amplitude as the threshold for high-efficiency degradation.Six degraded fractions (UP1-UP30) were prepared under 10 mg/mL concentration and 30% amplitude at varying ultrasonic durations (1-30 min).Structural characterization through molecular parameters, solution conformation, and monosaccharide composition demonstrated that ultrasonication cleaved the backbone of PGP, narrowed the molecular weight distribution, and induced conformational transition from spherical to random coil.This study revealed the degradation kinetic mechanism of purified PGP in relation to ultrasonic time, concentration, and amplitude.It demonstrated that ultrasonic degradation could effectively break the main chain of PGP, optimized its molecular weight distribution, and altered its solution conformation.These findings provided a theoretical basis for expanding the application of PGP in food, medicine, and other fields.

Key words： peach gum polysaccharide; ultrasonic degradation; molecular mass; kinetic model; degradation rate

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