Alteration of Structural and Functional Properties of Tea Polysaccharides After Selenylation Modification

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成果类型：

期刊论文

作者：

Gao, Weilan;Zheng, Zhan;Chen, Rongyu;Zhang, Na;Wang, Xuehua;...

通讯作者：

Li, SY;Cong, X

作者机构：

[Li, Shuyi; Chen, Rongyu; Zhu, Zhenzhou; Wang, Xuehua; Gao, Weilan; Zhang, Na; Li, SY; Zheng, Zhan] Wuhan Polytech Univ, Natl R&D Ctr Se Rich Agr Prod Proc, Hubei Engn Res Ctr Deep Proc Green Se Rich Agr Pro, Sch Modern Ind Selenium Sci & Engn, 68 Xuefu South Rd, Wuhan 430023, Peoples R China.

[Gao, Weilan] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China.

[Cong, Xin] Enshi Se Run Mat Engn Technol Co Ltd, Enshi 445000, Peoples R China.

通讯机构：

[Cong, X ] E

[Li, SY ] W

Wuhan Polytech Univ, Natl R&D Ctr Se Rich Agr Prod Proc, Hubei Engn Res Ctr Deep Proc Green Se Rich Agr Pro, Sch Modern Ind Selenium Sci & Engn, 68 Xuefu South Rd, Wuhan 430023, Peoples R China.

Enshi Se Run Mat Engn Technol Co Ltd, Enshi 445000, Peoples R China.

语种：

英文

关键词：

Selenylation;Tea polysaccharides;Pulsed electric field;Ultrasound;Antioxidant capacities;Hypoglycemic activity

期刊：

Food and Bioprocess Technology

ISSN：

1935-5130

年：

2024

页码：

1-13

DOI：

10.1007/s11947-024-03396-y

基金类别：

This work was supported by the outstanding young and middle-aged science and technology innovation team in Hubei Province (T2020012), Key Research and Development Program of Hubei Province (2020BBA043), Hubei Province International Cooperation Project (2022EHB028), and the Scientific and Technology Project of Enshi Tujia and Miao Autonomous Prefecture (D20220088).

机构署名：

本校为第一且通讯机构

院系归属：

食品科学与工程学院

硒科学与工程现代产业学院

摘要：

Selenylation modification is an effective way to improve the nutritional and health effects of tea polysaccharide, but the effects of different selenylation methods on the structure and efficacy of polysaccharides remain unclear. In this study, a series of chemically selenized tea polysaccharides (CSe-TPS, selenium content of 129.98 similar to 1454.99 mu g/g) were prepared by Na2SeO3-HNO3 method, which were promoted by heating (HCSe-TPS), ultrasound (UCSe-TPS), and pulse electric field (PCSe-TPS) treatments, respectively. These different CSe-TPSs were systematically compared with ordinary tea ...

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Alteration of Structural and Functional Properties of Tea Polysaccharides After Selenylation Modification

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