Understanding the two-stage degradation process of peach gum polysaccharide within ultrasonic field

Jiaxin Chen; Jinfeng Bi; Jingyao Li; Mo Zhou

doi:10.1016/j.foodchem.2024.139397

Understanding the two-stage degradation process of peach gum polysaccharide within ultrasonic field

Food Chem. 2024 Apr 16:451:139397. doi: 10.1016/j.foodchem.2024.139397. Online ahead of print.

Authors

Jiaxin Chen¹, Jinfeng Bi², Jingyao Li³, Mo Zhou⁴

Affiliations

¹ College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China.
² College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China. Electronic address: bjfcaas@126.com.
³ Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China.
⁴ Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China. Electronic address: zhoumo@caas.cn.

PMID: 38678662
DOI: 10.1016/j.foodchem.2024.139397

Abstract

This study investigated the dynamic degradation process of peach gum polysaccharide (PGPS) within ultrasonic field. The results show that the molecular weight, intrinsic viscosity, and polydispersity of PGPS were rapidly reduced within the initial 30 min and then gradually decreased. The solubility of PGPS was drastically improved from 3.0% to 40.0-42.0% (w/w) after 120 min. The conformation of PGPS changed from an extended chain to a flexible random coil within initial time of ultrasound, and gradually tended to be compact spheres. The apparent viscosity of PGPS significantly decreased after 30 min, and PGPS solution exhibited a near-Newtonian fluid behavior. It is possible that these above changes are a result of random cleavage of the decrosslinking and the backbone of PGPS, resulting in the preservation of its primary structure. The results will provide a fundamental basis for orientation design and process control of ultrasonic degradation of PGPS.

Keywords: Degradation; Dynamic; Peach gum; Polysaccharide; Ultrasonic assisted extraction.