Acetylation modification improved the physicochemical properties of xyloglucan from tamarind seeds
Acetylation modification was conducted to improve the water-solubility and solution properties of xyloglucan from tamarind seeds (TSX). Three acetylated TSX with different degree of substitution (DS) were successfully prepared, and their structure and molecular parameters were investigated by FT-IR,...
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Veröffentlicht in: | International journal of biological macromolecules 2022-12, Vol.223 (Pt A), p.193-201 |
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creator | Zhang, Hui Zhao, Taolei Wu, Yan Xie, Fan Xiong, Zhiqiang Song, Zibo Ai, Lianzhong Wang, Guangqiang |
description | Acetylation modification was conducted to improve the water-solubility and solution properties of xyloglucan from tamarind seeds (TSX). Three acetylated TSX with different degree of substitution (DS) were successfully prepared, and their structure and molecular parameters were investigated by FT-IR, NMR, and high-performance size exclusion chromatography (HPSEC). Further, the effects of acetylation on the thermal stability, solubility, and rheological properties of TSX were studied. Results showed that acetyl groups were mainly substituted at the O-6 position of terminal galactose with DS of 0.2, 0.47, and 0.36 for AC-2, AC-5, and AC-10, respectively. HPSEC analysis indicated that molecular weight of acetylated derivatives decreased slightly, and the solution conformation became more flexible as the DS increase. By comparing with TSX, the thermal stability, water-solubility, solution transmittance, and ζ-potential of acetylated TSX were significantly improved as the DS increase. In addition, rheological studies demonstrated that acetylation reduced the shear viscosity, but high DS of acetylation could induce the weak gelling property of TSX. In conclusion, acetylation modification could be applied to improve the physicochemical properties of TSX and promote its further application in food and pharmaceutical industries.
•Three acetylated TSX with different DS were prepared and characterized.•Acetylation decreased Mw slightly and enhanced the flexibility of TSX.•Solubility properties and thermal stability of TSX were improved by acetylation.•Acetylation decreased the viscosity, but induced the weak gelling property of TSX. |
doi_str_mv | 10.1016/j.ijbiomac.2022.11.011 |
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•Three acetylated TSX with different DS were prepared and characterized.•Acetylation decreased Mw slightly and enhanced the flexibility of TSX.•Solubility properties and thermal stability of TSX were improved by acetylation.•Acetylation decreased the viscosity, but induced the weak gelling property of TSX.</description><identifier>ISSN: 0141-8130</identifier><identifier>EISSN: 1879-0003</identifier><identifier>DOI: 10.1016/j.ijbiomac.2022.11.011</identifier><identifier>PMID: 36356863</identifier><language>eng</language><publisher>Netherlands: Elsevier B.V</publisher><subject>Acetylation ; Characterization ; Physicochemical property ; Seeds - chemistry ; Spectroscopy, Fourier Transform Infrared ; Tamarind seed ; Viscosity ; Water - analysis ; Xyloglucan</subject><ispartof>International journal of biological macromolecules, 2022-12, Vol.223 (Pt A), p.193-201</ispartof><rights>2022</rights><rights>Copyright © 2022. Published by Elsevier B.V.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c368t-f20a489649585aba21c5aeb25dfa8d9e7ee98e9d7e5c776a03520a42beffe673</citedby><cites>FETCH-LOGICAL-c368t-f20a489649585aba21c5aeb25dfa8d9e7ee98e9d7e5c776a03520a42beffe673</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.ijbiomac.2022.11.011$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3550,27924,27925,45995</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/36356863$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Zhang, Hui</creatorcontrib><creatorcontrib>Zhao, Taolei</creatorcontrib><creatorcontrib>Wu, Yan</creatorcontrib><creatorcontrib>Xie, Fan</creatorcontrib><creatorcontrib>Xiong, Zhiqiang</creatorcontrib><creatorcontrib>Song, Zibo</creatorcontrib><creatorcontrib>Ai, Lianzhong</creatorcontrib><creatorcontrib>Wang, Guangqiang</creatorcontrib><title>Acetylation modification improved the physicochemical properties of xyloglucan from tamarind seeds</title><title>International journal of biological macromolecules</title><addtitle>Int J Biol Macromol</addtitle><description>Acetylation modification was conducted to improve the water-solubility and solution properties of xyloglucan from tamarind seeds (TSX). Three acetylated TSX with different degree of substitution (DS) were successfully prepared, and their structure and molecular parameters were investigated by FT-IR, NMR, and high-performance size exclusion chromatography (HPSEC). Further, the effects of acetylation on the thermal stability, solubility, and rheological properties of TSX were studied. Results showed that acetyl groups were mainly substituted at the O-6 position of terminal galactose with DS of 0.2, 0.47, and 0.36 for AC-2, AC-5, and AC-10, respectively. HPSEC analysis indicated that molecular weight of acetylated derivatives decreased slightly, and the solution conformation became more flexible as the DS increase. By comparing with TSX, the thermal stability, water-solubility, solution transmittance, and ζ-potential of acetylated TSX were significantly improved as the DS increase. In addition, rheological studies demonstrated that acetylation reduced the shear viscosity, but high DS of acetylation could induce the weak gelling property of TSX. In conclusion, acetylation modification could be applied to improve the physicochemical properties of TSX and promote its further application in food and pharmaceutical industries.
•Three acetylated TSX with different DS were prepared and characterized.•Acetylation decreased Mw slightly and enhanced the flexibility of TSX.•Solubility properties and thermal stability of TSX were improved by acetylation.•Acetylation decreased the viscosity, but induced the weak gelling property of TSX.</description><subject>Acetylation</subject><subject>Characterization</subject><subject>Physicochemical property</subject><subject>Seeds - chemistry</subject><subject>Spectroscopy, Fourier Transform Infrared</subject><subject>Tamarind seed</subject><subject>Viscosity</subject><subject>Water - analysis</subject><subject>Xyloglucan</subject><issn>0141-8130</issn><issn>1879-0003</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2022</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkE1P3DAQhq2qqCzQv4B87CXBY68d51aEgFZC4sLdcuwx61USb-0s6v77erXAtafRzLzvfDyEXANrgYG62bZxO8Q0WddyxnkL0DKAL2QFuusbxpj4SlYM1tBoEOycXJSyrVUlQX8j50IJqbQSKzLcOlwOo11imumUfAzRnZI47XJ6Q0-XDdLd5lCiS26DU-2PtLZ2mJeIhaZA_x7G9DrunZ1pyGmii51sjrOnBdGXK3IW7Fjw-3u8JC8P9y93v5qn58ffd7dPjRNKL03gzK51r9a91NIOloOTFgcufbDa99gh9hp736F0XacsE_Lo4AOGgKoTl-THaWy97c8ey2KmWByOo50x7YvhnZBaKeBHqTpJXU6lZAxml2M9-WCAmSNeszUfeM0RrwEwFW81Xr_v2A8T-k_bB88q-HkSYH30LWI2xUWcHfqY0S3Gp_i_Hf8AR3aR-Q</recordid><startdate>20221231</startdate><enddate>20221231</enddate><creator>Zhang, Hui</creator><creator>Zhao, Taolei</creator><creator>Wu, Yan</creator><creator>Xie, Fan</creator><creator>Xiong, Zhiqiang</creator><creator>Song, Zibo</creator><creator>Ai, Lianzhong</creator><creator>Wang, Guangqiang</creator><general>Elsevier B.V</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20221231</creationdate><title>Acetylation modification improved the physicochemical properties of xyloglucan from tamarind seeds</title><author>Zhang, Hui ; Zhao, Taolei ; Wu, Yan ; Xie, Fan ; Xiong, Zhiqiang ; Song, Zibo ; Ai, Lianzhong ; Wang, Guangqiang</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c368t-f20a489649585aba21c5aeb25dfa8d9e7ee98e9d7e5c776a03520a42beffe673</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2022</creationdate><topic>Acetylation</topic><topic>Characterization</topic><topic>Physicochemical property</topic><topic>Seeds - chemistry</topic><topic>Spectroscopy, Fourier Transform Infrared</topic><topic>Tamarind seed</topic><topic>Viscosity</topic><topic>Water - analysis</topic><topic>Xyloglucan</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Zhang, Hui</creatorcontrib><creatorcontrib>Zhao, Taolei</creatorcontrib><creatorcontrib>Wu, Yan</creatorcontrib><creatorcontrib>Xie, Fan</creatorcontrib><creatorcontrib>Xiong, Zhiqiang</creatorcontrib><creatorcontrib>Song, Zibo</creatorcontrib><creatorcontrib>Ai, Lianzhong</creatorcontrib><creatorcontrib>Wang, Guangqiang</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>International journal of biological macromolecules</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Zhang, Hui</au><au>Zhao, Taolei</au><au>Wu, Yan</au><au>Xie, Fan</au><au>Xiong, Zhiqiang</au><au>Song, Zibo</au><au>Ai, Lianzhong</au><au>Wang, Guangqiang</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Acetylation modification improved the physicochemical properties of xyloglucan from tamarind seeds</atitle><jtitle>International journal of biological macromolecules</jtitle><addtitle>Int J Biol Macromol</addtitle><date>2022-12-31</date><risdate>2022</risdate><volume>223</volume><issue>Pt A</issue><spage>193</spage><epage>201</epage><pages>193-201</pages><issn>0141-8130</issn><eissn>1879-0003</eissn><abstract>Acetylation modification was conducted to improve the water-solubility and solution properties of xyloglucan from tamarind seeds (TSX). Three acetylated TSX with different degree of substitution (DS) were successfully prepared, and their structure and molecular parameters were investigated by FT-IR, NMR, and high-performance size exclusion chromatography (HPSEC). Further, the effects of acetylation on the thermal stability, solubility, and rheological properties of TSX were studied. Results showed that acetyl groups were mainly substituted at the O-6 position of terminal galactose with DS of 0.2, 0.47, and 0.36 for AC-2, AC-5, and AC-10, respectively. HPSEC analysis indicated that molecular weight of acetylated derivatives decreased slightly, and the solution conformation became more flexible as the DS increase. By comparing with TSX, the thermal stability, water-solubility, solution transmittance, and ζ-potential of acetylated TSX were significantly improved as the DS increase. In addition, rheological studies demonstrated that acetylation reduced the shear viscosity, but high DS of acetylation could induce the weak gelling property of TSX. In conclusion, acetylation modification could be applied to improve the physicochemical properties of TSX and promote its further application in food and pharmaceutical industries.
•Three acetylated TSX with different DS were prepared and characterized.•Acetylation decreased Mw slightly and enhanced the flexibility of TSX.•Solubility properties and thermal stability of TSX were improved by acetylation.•Acetylation decreased the viscosity, but induced the weak gelling property of TSX.</abstract><cop>Netherlands</cop><pub>Elsevier B.V</pub><pmid>36356863</pmid><doi>10.1016/j.ijbiomac.2022.11.011</doi><tpages>9</tpages></addata></record> |
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subjects | Acetylation Characterization Physicochemical property Seeds - chemistry Spectroscopy, Fourier Transform Infrared Tamarind seed Viscosity Water - analysis Xyloglucan |
title | Acetylation modification improved the physicochemical properties of xyloglucan from tamarind seeds |
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