多糖
再结晶(地质)
低温保护剂
化学
抗冻蛋白
拉曼光谱
原子力显微镜
食品科学
化学工程
结晶学
生物化学
材料科学
纳米技术
生物
低温保存
细胞生物学
胚胎
工程类
古生物学
物理
光学
作者
Xianbao Sun,Rui Guo,Yuxing Kou,Hong Song,Taijie Zhan,Jinhong Wu,Lihua Song,Hui Zhang,Fan Xie,Jiangmei Wang,Zibo Song,Yan Wu
标识
DOI:10.1016/j.carbpol.2022.120358
摘要
This study aimed to investigate the inhibition effects of tamarind seed polysaccharide (TSP) on ice recrystallization and to figure out its possible molecular weight-dependent effects. TSP fractions (2412.38-20.75 kDa) were prepared while preserving the natural structure. Ice recrystallization was effectively inhibited by TSP. Decreasing the molecular weight to a certain range, such as 224.04 kDa and 90.41 kDa, could enhance the activity of TSP due to the reduction of self- and intermolecular aggregation. Adding TSP into water decreased the melting temperature of bulk ice. Raman spectra showed that partial group vibrations or deformations of TSP molecules were restricted upon solution freezing and also revealed a destructuring effect of TSP on the H-bond network of water. These findings suggested the potential of TSP as a novel food cryoprotectant and help produce TSP fractions with enhanced activity, and shed new light on understanding the antifreeze mechanism of natural polysaccharides.
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