Ascorbic acid-mediated reduction of arabinoxylan viscosity through free radical reactions

化学 激进的 抗坏血酸 糖苷键 阿拉伯木聚糖 粘度 特性粘度 多糖 有机化学 食品科学 物理 量子力学 聚合物
作者
Yu-Jie Tang,Weiwei He,Xin Wang,Run-Qi Jia,Xiaoxiao Song,Junyi Yin
出处
期刊:International Journal of Biological Macromolecules [Elsevier BV]
卷期号:271: 132291-132291 被引量:2
标识
DOI:10.1016/j.ijbiomac.2024.132291
摘要

Arabinoxylan (AX) is a potential natural food additive that can enhance the textural properties of food. However, the addition of ascorbic acid (AA) can easily lead to a decrease in the viscosity of AX, which poses a challenge in the development of AX-rich foods. Therefore, the purpose of this study is to elucidate the mechanisms behind the reduction in AX viscosity in the presence of AA. The results indicated that AA could reduce the apparent viscosity and molecular weight of AX without significantly affecting the monosaccharide composition, suggesting a potential mechanism related to the cleavage of AX glycosidic bonds. Interestingly, free radicals were present in the reaction system, and the generation of free radicals under different conditions was consistent with the reduction in apparent viscosity of AX. Furthermore, the reduction in AX apparent viscosity by AA was influenced by various factors including AA concentration, reaction time, temperature, pH, and metal ions. These findings suggested that the mechanism of AX degradation may be due to AA-induced free radical generation, leading to non-selective attacks on glycosidic bonds. Therefore, this study revealed that the potential mechanism behind the reduction in AX viscosity induced by AA involved the generation of ascorbic acid radicals.
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