| Jerusalem artichoke polysaccharides（JAP）are important active ingredients in Jerusalem artichoke,with various biological activities such as antioxidant,hypoglycemic,antibacterial,and promoting the absorption of mineral elements in the body.Zinc is one of the essential trace elements in the body,and zinc deficiency is prone to symptoms such as immune deficiency,slow growth,and malnutrition.The combination of JAP and zinc forms Jerusalem artichoke polysaccharide-Zn（JAP-Zn）,which not only enhances the biological activity of JAP,but also acts as a zinc supplement.This study prepared JAP-Zn,optimized its production process parameters,studied its structural characterization and bioavailability,and developed a jelly contain JAP-Zn to measure various indicators of the jelly product.（1）Preparation of JAP-ZnUsing single factor and response interviews,the effects of the weight ratio of polysaccharides to Zn SO4,reaction temperature,reaction time,and reaction p H on the chelation rate were investigated.The optimal preparation process was obtained as follows:the weight ratio of JAP to Zn SO4 was 32:1,reaction time was 60 min,reaction temperature was50℃,and reaction p H was 8.50.Under these conditions,the chelation rate was87.06%±0.28%,and the zinc content was 18.74±0.52 mg/g.（2）Structural characterization of JAP-ZnStructural characterization of JAP and JAP-Zn using high-performance anion exchange chromatography,UV visible spectroscopy,Fourier transform infrared spectroscopy,X-ray diffraction,thermogravimetric analysis,and other methods.The results showed that the weight average molecular weight of JAP-Zn was 5.79×105 Da,the JAP-Zn contains almost no nucleic acids,proteins,and other substances.A new absorption peak appears at 421.77 cm-1,with a slight decrease in crystallinity and thermal stability.（3）Study on the stability and bioavailability of JAP-ZnCompared with JAP,JAP-Zn has a good time stability and poorer stability under high temperature and acid-base conditions.The zinc ion solubility of JAP-Zn in simulated gastric juice was lower than that of Zn SO4.After digestion in simulated intestinal juice,the final dialysis rates of JAP-Zn and Zn SO4 were 15.89%and 0.73%,respectively.After fermentation by gut microbiota,the total concentration of short chain fatty acids produced by JAP and JAP-Zn was 29.91μmol/m L and 29.50μmol/m L,respectively.（4）Development of JAP-Zn jellyDetermine the optimal production formula of JAP-Zn jelly through single factor and response interviews,investigate the soluble solid content of the optimal formula,and conduct texture analysis on it.The results showed that the zinc content in the JAP-Zn jelly was 10mg/kg,and the total amount of carrageenan and konjac powder was 1%.The optimized conditions were as follows:the ratio of carrageenan to konjac powder was 6:4,the amount of xylitol was 15%,and the amount of citric acid was 0.26%.Under these conditions,the sensory score was 88.6±1.7 points.The hardness of JAP-Zn jelly was 234.97±21.57 g,the elasticity was 0.80±0.04 mm,and the chewiness was 49.91±5.15 g,The JAP-Zn jelly produced at this time has a compact structure,moderate acidity and sweetness,and meets the relevant requirements of the jelly product. |
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