刚果红
超声
抗氧化剂
水溶液
氢键
化学
葡聚糖
超声波传感器
化学工程
材料科学
核化学
分子
色谱法
生物化学
有机化学
物理
吸附
声学
工程类
作者
Hongwei Cao,Xiaoxue Wang,Mengmeng Shi,Xiao Guan,Chunhong Zhang,Yueqin Wang,Linnan Qiao,Hongdong Song,Yu Zhang
标识
DOI:10.1016/j.fochx.2023.100793
摘要
The effect of ultrasonic treatment on the structure, morphology and antioxidant activity of highland barley β-glucan (HBG) was investigated. Ultrasonic treatment for 30 min was demonstrated to improve the aqueous solubility of HBG, leading to a decrease in turbidity. Meanwhile, moderate ultrasound was found to obviously reduce the particle size distribution of HBG, and transform the entangled HBG molecules into flexible and extended chains, which reaggregated to form larger aggregates under long-time ultrasonication. The in vitro antioxidant capacity of HBG treated by ultrasonic first increased and then decreased compared to native HBG. Congo red complexation analysis indicated the existence of helix structure in HBG, which was untwisted after ultrasonic treatment. Furthermore, ultrasound treatment influenced the glucopyranose on HBG, which weakened the intramolecular hydrogen bond of HBG. The microscopic morphology showed that the spherical aggregates in native HBG solution were disaggregated and the untangled HBG chains reaggregated with excessive ultrasonication.
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