期刊论文

Zhu, Zhenzhou;Cheng, Shuiyuan

英文

Food Chemistry

0308-8146

2020

314

126219

10.1016/j.foodchem.2020.126219

CRediT authorship contribution statement Shuyi Li: Methodology, Project administration, Writing - original draft. Junsheng Li: Investigation, Methodology, Writing - original draft. Zhenzhou Zhu: acquisition, Writing - review & editing. Shuiyuan Cheng: acquisition, Project administration, Supervision. Jingren He: Resources. Olusola Lamikanra: Conceptualization, Formal analysis. Acknowledgement Authors thank to the financial support from “Chutian Scholar Plan” and “One Hundred-Talent Program” of Hubei Province, China. The support of Major Technology Innovation of Hubei Province (2019ABA113) is also appreciated. Thanks to the funding from the National youth talent support program in food industry of China, and the Scientific and Technology Project of Enshi Tujia & Miao Autonomous Prefecture (D20180004).

本校为第一且通讯机构

In order to further determine the interaction between polysaccharides and polyphenols, the complex of soluble dietary fiber (SDF) and two phenols were prepared. According to the results, at the conditions of pH = 4, temperature = 60 °C, concentration ratio of polysaccharide and phenol = 4:1, the maximum adsorption of catechin and gallic acid in the SDF complex was 155.74 and 134.05 mg/g, respectively. Due to UV–Vis and FT-IR analysis, it could be speculated that the interaction between SDF and phenols resulted in chemical combination. Further...