1、122 2023,Vol.44,No.04 食品科学 食品化学基于改善脱水白萝卜复水特性的黑木耳多糖 组分筛选及结构鉴定苏 鑫1,2，王贲香1，焦 璇1，张 弛1，文连奎1,*，贺 阳1,*（1.吉林农业大学食品科学与工程学院，吉林 长春 130118；2.吉林师范大学博达学院食品科学与工程学院，吉林 四平 136000）摘 要：采用热水浸提法提取黑木耳多糖，对醇沉样品AAP-10、AAP-80分离纯化获得AAP-10-I、AAP-10-II、AAP-10-III和AAP-80-I、AAP-80-II、AAP-80-III六种黑木耳多糖组分，将上述组分真空渗透入白萝卜中，脱水干燥后复水，测定复
2、水比、膨胀性、持水性、色泽、质构参数，考察其对白萝卜复水特性的影响，筛选出对脱水白萝卜复水特性产生较大差异的组分进行结构鉴定。结果表明：与未渗透处理的脱水白萝卜比较，渗透黑木耳多糖均可不同程度提高脱水白萝卜复水特性，其中由AAP-80-III渗透的样品效果最好，复水比为7.32、膨胀性为3.22 mL/g、持水性为87.2%，并使脱水白萝卜具有更好的色泽（L*62.680.17、a*1.060.02、b*4.230.09）及硬度（1 746.1411.9）N、咀嚼性（1 207.099.39）N。AAP-10-I也可改善脱水白萝卜复水特性，但差异不显著。对AAP-10-I和AAP-80-III
3、进行结构鉴定，结果显示二者不含蛋白质及核酸，均具有亲水性官能团，但AAP-80-III的分子质量小于AAP-10-I，更易渗入白萝卜组织中，且AAP-80-III的单糖组成中，阿拉伯糖占有较大比例，可增加白萝卜组织保水能力。基于以上原因AAP-80-III可有效改善脱水白萝卜复水特性。关键词：脱水白萝卜；黑木耳多糖；复水特性；结构鉴定Screening and Structural Characterization of Auricularia auricula Polysaccharides for Their Ability to Improve Rehydration Character
4、istics of Dehydrated White RadishSU Xin1,2,WANG Bixiang1,JIAO Xuan1,ZHANG Chi1,WEN Liankui1,*,HE Yang1,*(1.College of Food Science and Engineering,Jilin Agricultural University,Changchun 130118,China;2.College of Food Science and Engineering,Boda College of Jilin Normal University,Siping 136000,Chin
5、a)Abstract:Polysaccharides from Auricularia auricula(AAP)were extracted by hot water extraction and fractionated by sequential precipitation with 10%and 80%(final concentration)ethanol into two fractions(named AAP-10 and AAP-80,respectively).Each fraction was further separated into three subfraction
6、s:AP-10-I,AAP-10-II,AAP-10-III,AAP-80-I,AAP-80-II and AAP-80-III.Each of the six polysaccharides was vacuum infiltrated into white radish before dehydration and rehydration.The effects of these polysaccharides on the rehydration characteristics of white radish were investigated by measuring the rehy
7、dration ratio,expansibility,water-holding capacity(WHC),color and texture parameters.Polysaccharides that greatly differed in their ability to improve the rehydration characteristics of dehydrated radish were selected for structural characterization.The results showed that compared with dehydrated r
8、adish without osmotic treatment,treatment with AAP could improve the rehydration characteristics of dehydrated radish in varying degrees.The effect of AAP-80-III was most pronounced among the six polysaccharides.The rehydration ratio of radish treated with AAP-80-III was 7.32,the expansibility was 3
9、.22 mL/g,and the water-holding capacity was 87.2%;it had better color(L*value of 62.68 0.17,a*value of 1.06 0.02,and b*value of 4.23 0.09),hardness(1 746.14 11.9)N and chewiness(1 207.09 9.39)N.收稿日期：2021-12-14 基金项目：吉林省科技发展计划项目（20210202105NC）第一作者简介：苏鑫（1997）（ORCID:0000-0002-7273-2265），女，硕士研究生，研究方向为果蔬贮
10、藏加工新技术开发与应用。E-mail:*通信作者简介：文连奎（1962）（ORCID:0000-0003-1258-8721），男，教授，博士，研究方向为食品加工新技术与新资源利用。E-mail:贺阳（1986）（ORCID:0000-0001-7245-8369），女，讲师，博士，研究方向为长白山野生植物资源开发利用。E-mail: 食品化学 食品科学 2023,Vol.44,No.04 123AAP-10-I could also improve the rehydration characteristics of dehydrated radish,but the difference
11、was not significant.AAP-10-I and AAP-80-III contained neither protein nor nucleic acid,and both had hydrophilic functional groups.But the molecular mass of AAP-80-III was less than that AAP-10-I,and so AAP-80-III could more easily penetrate into radish tissue.Moreover,arabinose accounted for a large
12、r proportion in the monosaccharide composition of AAP-80-III,which increased the water-holding capacity of radish tissue.Based on the above results,AAP-80-III can effectively improve the rehydration characteristics of dehydrated radish.Keywords:dehydrated radish;Auricularia auricula polysaccharides;
13、rehydration characteristics;structural characterizationDOI:10.7506/spkx1002-6630-20211214-157中图分类号：TS255.52 文献标志码：A 文章编号：1002-6630（2023）04-0122-09引文格式：苏鑫,王贲香,焦璇,等.基于改善脱水白萝卜复水特性的黑木耳多糖组分筛选及结构鉴定J.食品科学,2023,44(4):122-130.DOI:10.7506/spkx1002-6630-20211214-157.http:/ SU Xin,WANG Bixiang,JIAO Xuan,et al.S
14、creening and structural characterization of Auricularia auricula polysaccharides for their ability to improve rehydration characteristics of dehydrated white radishJ.Food Science,2023,44(4):122-130.(in Chinese with English abstract)DOI:10.7506/spkx1002-6630-20211214-157.http:/多数新鲜蔬菜中的水分含量都高达90%以上，微生
15、物易于繁殖，贮藏期较短，且不利于运输，限制农民经济来源1。因此，将蔬菜干制脱水，是目前蔬菜贮藏上应用最广泛的一种技术，可使微生物腐败和变质反应降到最低，同时，还可以减少贮藏运输过程中所占的空间和重量2-3。但是蔬菜在干燥过程中，随着水分脱离，细胞出现皱缩、卷曲或断裂变形，易导致感官品质的降低及复水性差等缺点4，而复水性是评价干制品食用品质的重要指标，因此提高蔬菜干制品的复水特性具有 重要意义。对蔬菜进行渗透预处理提高其复水性既可缩短干燥时间，还可提升干制品品质5。在渗透预处理中常用的渗透液主要有糖类6-7、盐8、乙醇9等，其中糖类物质在提高脱水制品复水特性中被广泛应用。生产上常用的糖类有单糖中
16、的葡萄糖，双糖中的蔗糖、麦芽糖、海藻糖以及一些多糖等。如Agnieszka等10利用葡萄糖作为渗透液，显著提高了样品复水比，证明分子质量小且具有吸水作用的糖，可增强样品细胞在复水过程中对水分的吸收。另外，双糖作为渗透液在改善脱水制品复水特性也有显著效果，如蔗糖可以通过稳定磷脂和蛋白质保护植物细胞膜功能，进而改善脱水制品的复水特性11；Hincha等12研究证明了海藻糖在渗透过程中具有保护细胞成分和状态的能力；也有研究表明蔗糖、麦芽糖和海藻糖这些双糖可以通过增加果胶与果胶之间的相互作用保持细胞壁的结构性质，防止组织结构损伤11,13。以上研究证明了单糖和双糖已经广泛应用于提高脱水制品的复水特性，但是对于多糖在脱水制品复水特性中的研究报道较少。先前将黑木耳液真空渗入茄子中14，研究结果显示，黑木耳液可明显提高茄子复水比，推测这可能与黑木耳液中的黑木耳多糖有关。黑木耳（Auricularia auricula）又名树耳、树鸡，主要分布于中国黑龙江、吉林、浙江等省15-16。以每100 g黑木耳干品可食用部分计，其内部约含有水分12 g、碳水化合物65 g、粗纤维7 g、蛋白质10.6 g、脂