admin
这项研究比较了从五种植物来源中分离出的菊粉的理化和益生元特性。菊粉的平均聚合度 (DP) 范围为 5.00 至 13.33。值得注意的是，来自大丽花块茎 (DP = 13) 和桔梗 (DP = 8) 的菊粉在 SEM 下表现出颗粒状、簇状形态，通过 X 射线衍射显示出半结晶结构，并在剪切速率 1 s -1时表现出剪切稀化行为至500秒-1 。相比之下，来自菊芋 (DP = 5)、菊苣根 (DP = 7) 和天门冬根 (DP = 5) 的菊粉在 SEM 下显示出粗糙的片状形态，在 X 射线模式下显示出无定形结构，以及类似的剪切稀化行为。所有菊粉类型在 pH 值低于 2.0 时均表现出酸稳定性，还原糖转化率 (RRS) 低于 1%。此外，当作为唯一碳源添加到益生菌副干酪乳杆菌和长双歧杆菌的培养基中时，来自不同来源的分离菊粉呈现出益生元能力。本研究提供了不同来源菊粉的特性，从而为工业应用中根据最终产品所需特性选择合适的菊粉提供参考。
"点击查看英文标题和摘要"
Differences in physicochemical, rheological, and prebiotic properties of inulin isolated from five botanical sources and their potential applications
This study compares the physicochemical and prebiotic properties of inulin isolated from five botanical sources. The average degree of polymerization (DP) for inulin ranged from 5.00 to 13.33. Notably, inulin from Dahlia tubers (DP = 13) and Platycodonis Radix (DP = 8) demonstrated granular, clustered morphology under SEM, semi-crystalline structures via X-ray diffraction, and exhibited shear-thinning behaviors from shear rate 1 s−1 to 500 s−1. In contrast, inulin from Jerusalem artichoke (DP = 5), chicory root (DP = 7), and Asparagi Radix (DP = 5) showcased rough flake morphologies under SEM, amorphous structures in X-ray patterns, and similar shear-thinning behaviors. All inulin types showed acid stability at pH levels below 2.0, with a reducing sugar conversion ratio (RRS) under 1 %. Furthermore, the isolated inulin from the different sources presented prebiotic capacity when added as a sole carbon source in the culture media of the probiotics Lactobacillus paracasei and Bifidobacterium longum. This study provides the properties of inulin from various sources, thereby offering a reference for the selection of appropriate inulin in industrial applications based on the desired characteristics of the final product.