餐食
化学
结晶度
多糖
食品科学
体内
果糖
热稳定性
核化学
生物化学
有机化学
生物
结晶学
生物技术
作者
Yongqiu Qi,Zhichang Qiu,Wenhan Li,Renjie Zhao,Lu Xiang,Xingyao Gong,Zhenjia Zheng,Xuguang Qiao
出处
期刊:Food Chemistry
[Elsevier]
日期:2024-03-01
卷期号:437: 137819-137819
被引量:9
标识
DOI:10.1016/j.foodchem.2023.137819
摘要
This study investigated the potential of garlic polysaccharides (GPs) from garlic pomace as iron carriers. The obtained GP-Fe (III) complexes had a higher molecular weight (5646 Da) and more fructose (90.46 %) than the GPs did and contained 9.7 % Fe (III). GPs were mainly composed of → 2)-β-d-Fruf (1 → and → 2)-β-d-Fruf (6 → residues, and their interactions with Fe (III) reduced the crystallinity, increased the thermal stability, and altered the morphological features through targeting the OH stretching vibrations of the hydroxyl groups and affecting the COC and OCO structures. The GP-Fe (III) complexes had high stability under simulated gastrointestinal digestion system and showed better therapeutic effects on iron deficiency anemia in mice than FeSO4 did, evidenced by improved hematological parameters, restored iron levels, and attenuated oxidative damage. Thus, GP-Fe (III) complexes are promising as novel Fe (III) supplements for Fe-deficient individuals, and promote the high-value utilization of garlic pomace.
科研通智能强力驱动
Strongly Powered by AbleSci AI