摘要
本试验旨在研究不同来源大豆寡糖的形态特征、功能组分含量和分子结构,以探索大豆寡糖的理化特性,为生产上合理利用大豆寡糖资源提供科学参考依据。试验随机选取5种市售大豆寡糖,分别来自河南省(大豆寡糖Ⅰ和大豆寡糖Ⅱ)、陕西省(大豆寡糖Ⅲ和大豆寡糖Ⅳ)和广东省(大豆寡糖Ⅴ)。采用扫描电子显微镜观察其超微结构形态特征;采用蒽酮比色法和紫外分光光度法测定其总糖和功能组分含量;采用傅里叶红外光谱技术,测定其分子结构差异。结果表明:1)大豆寡糖Ⅰ和大豆寡糖Ⅱ呈球体、颗粒较小、表面光滑,大豆寡糖Ⅲ、大豆寡糖Ⅳ和大豆寡糖Ⅴ呈棱角尖锐的多面体、体积较大、表面粗糙有褶皱。2)大豆寡糖Ⅰ~Ⅴ中的总糖含量分别为66.50%、82.75%、75.73%、65.54%和70.39%。蔗糖、棉子糖和水苏糖含量分别为:大豆寡糖Ⅰ,66.98、100.75和549.79 mg/g;大豆寡糖Ⅱ,61.82、114.29和509.02 mg/g;大豆寡糖Ⅲ,70.12、84.70和559.70 mg/g;大豆寡糖Ⅳ,60.36、109.98和520.51 mg/g;大豆寡糖Ⅴ,77.24、84.56和641.44 mg/g。3)大豆寡糖Ⅱ在波数为860、928和1 151 cm-1位置的光谱吸收峰面积极显著低于其余大豆寡糖(P<0.01);大豆寡糖Ⅲ在波数为860、928、1 024和1 151 cm-1位置的光谱吸收峰面积均高于其余大豆寡糖,即大豆寡糖Ⅲ中所含C—O—C、C—H、呋喃环A和C型结构以及寡糖含量所占比例较高。由此可见,不同来源大豆寡糖的颗粒形态特征各不相同;大豆寡糖Ⅱ和大豆寡糖Ⅲ的总糖含量相对较高,但大豆寡糖Ⅲ颗粒较大、在空间分子结构中含寡糖较多。
This experiment was conducted to study the morphological characteristics,functional component content and molecular structure of soybean oligosaccharides from different sources,so as to explore the physical and chemical properties of soybean oligosaccharides,and to provide scientific reference for rational utilization of soybean oligosaccharides in production.Five commercially available soybean oligosaccharides were randomly selected from Henan province(soybean oligosaccharidesⅠandⅡ),Shaanxi province(soybean oligosaccharidesⅢandⅣ)and Guangdong province(soybean oligosaccharidesⅤ).The ultrastructural and morphological characteristics were observed by scanning electron microscope;the contents of total sugar and functional components were determined by anthrone colorimetry and ultraviolet spectrophotometry;and the difference in molecular structure was determined by Fourier transform infrared spectroscopy.The results showed as follows:1)soybean oligosaccharidesⅠandⅡwere spheroids with small particles and smooth surface,while soybean oligosaccharidesⅢ,ⅣandⅤwere polyhedra with sharp edges,large volume and rough wrinkled surface.2)The total sugar contents of soybean oligosaccharidesⅠtoⅤwere 66.50%,82.75%,75.73%,65.54%and 70.39%,respectively.the contents of sucrose,raffinose and stachyose were:soybean oligosaccharidesⅠ,66.98,100.75 and 549.79 mg/g;soybean oligosaccharidesⅡ,61.82,114.29 and509.02 mg/g;soybean oligosaccharidesⅢ,70.12,84.70 and 559.70 mg/g;soybean oligosaccharidesⅣ,60.36,109.98 and 520.51 mg/g;soy oligosaccharidesⅤ,77.24,84.56 and 641.44 mg/g;respectively.3)The spectral absorption peak areas at wave numbers of 860,928 and 1151 cm-1of soybean oligosaccharidesⅡwere extremely significantly lower than those of the other soybean oligosaccharides(P<0.01);the spectral absorption peak areas at wave numbers of 860,928,1024 and 1151 cm-1of soybean oligosaccharideⅢwere higher than those of the other soybean oligosaccharides,that was,the C—O—C,C—H,furan ring A and C type struc
作者
徐淼
付美业
景寒松
杨桂芹
XU Miao;FU Meiye;JING Hansong;YANG Guiqin(College of Animal Science and Veterinary Medicine,Shenyang Agricultural University,Shenyang 110866,China;Shenyang Fame Biotechnology Co.,Ltd.,Shenyang 110179,China)
出处
《动物营养学报》
CAS
CSCD
北大核心
2022年第8期5404-5414,共11页
CHINESE JOURNAL OF ANIMAL NUTRITION
基金
国家自然科学基金项目(31772618)。
关键词
大豆寡糖
形态特征
功能组分
红外光谱
soybean oligosaccharide
morphological characteristics
functional components
infrared spectroscopy
