Enzymatic synthesis and solubilization effect of megalo isomalto/malto-polysaccharides

  • XUE Naixiang ,
  • WANG Yanli ,
  • DONG Jingjing ,
  • BAI Yuxiang
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  • 1(State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China)
    2(School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)
    3(Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China)

Received date: 2021-02-08

  Revised date: 2021-02-23

  Online published: 2022-08-03

Abstract

Megalo isomalto/malto-polysaccharides (M-IMMPs) exhibited a novel solubilization effect without hindering biodegradation of low-solubility ethyl red. However, the low degree of polymerization (11-12) and weak solubilization effect limit the research and application of M-IMMPs. A series of M-IMMPs (3.6-12.5 kDa) with a gradient molecular weight were synthesized by controlling the ratio of linear dextrins and maltose. The solubilization effect of M-IMMPs on ethyl red and the complex were characterized. The results showed that the higher the molecular weight of M-IMMPs, the better the solubilizing effect, which can increase the solubility of ethyl red to 4.5 times, and the solubilizing effect was not solely derived from the high molecular weight and the content of α1→6 linkage. The proton chemical shifts of ethyl red indicated that hydrophobic interaction contributed to the solubilizing effect. The co-existence of α1→6 and α1→4 linkages facilitated the formation of amphiphilic surfaces, enabling the formation of complex. There was a saturation effect for the hydrophobic interaction, it did not increase continuously with the addition of M-IMMPs. Scanning electron microscope showed the transformation of the original particles from flakes, rhombic to pasty, which confirmed the formation of the complex. The characteristic peak of —OH in Fourier transform infrared shifted from 3 311 cm-1 to 3 264 cm-1, which indicated the possibility of hydrogen bonding. M-IMMPs have potential application as a solubilizer in other azo dyes due to the non-specificity of the hydrophobic interaction.

Cite this article

XUE Naixiang , WANG Yanli , DONG Jingjing , BAI Yuxiang . Enzymatic synthesis and solubilization effect of megalo isomalto/malto-polysaccharides[J]. Food and Fermentation Industries, 2022 , 48(13) : 141 -147 . DOI: 10.13995/j.cnki.11-1802/ts.031101

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