Preparation, characterization, rheological and antioxidant properties of ferulic acid-grafted curdlan conjugates. (1st December 2019)

• Record Type: Journal Article
• Authors: Cai, Wu-Dan; Zhu, Jie; Wu, Li-Xia; Qiao, Ze-Ru; Li, Lin; Yan, Jing-Kun
• Is Part Of: Food chemistry. Volume 300(2019)
• Publication Date: 2019-12-01
• Subjects: Curdlan -- Ferulic acid -- Characterization -- Rheological property -- Antioxidant activity; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2019.125221
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Water-soluble Cur and Cur-D were prepared by an alkali-neutralization treatment. Ferulic acid (FA)-grafted Cur conjugates (Cur- g -FA and Cur-D- g -FA) were fabricated. FA-grafted Cur conjugates showed decreased physical and rheological properties. Cur- g -FA and Cur-D- g -FA exhibited remarkably enhanced antioxidant activity in vitro . FA-grafted Cur conjugates as potent antioxidant agents applied for functional foods. Abstract: In this study, water-soluble curdlan products (Cur and Cur-D) were prepared by an alkali-neutralization treatment process, after which ferulic acid (FA)-grafted Cur conjugates (Cur- g -FA and Cur-D- g -FA) were fabricated in the presence and absence of salt by adopting an approach involving free-radicals generated by the ascorbic acid/hydrogen peroxide redox pair under an inert atmosphere. Results showed that FA was successfully grafted onto the C-6 and C-4 positions of the Cur chains through covalent linkages and that the presence of salt exerted minor influences on the grafting ratios and structural characterizations of the products. Cur- g -FA and Cur-D- g -FA showed decreased crystallinity, thermal stability, and rheological properties, as well as a distinct surface morphology, when compared with those of native Cur. However, Cur- g -FA and Cur-D- g -FA also exhibited remarkably enhanced free-radical scavenging ability and antioxidant capacity in vitro . These results indicate that FA-grafted Cur conjugates have great potential application in the field of functional foods.