金针菇多糖的磷酸化、表征及抗氧化活性研究

Q4 Biochemistry, Genetics and Molecular Biology

American Journal of Biochemistry and Biotechnology Pub Date : 2022-03-01 DOI:10.3844/ajbbsp.2022.279.288

Yingyun Peng, Xue Bai, Hanwen Xu, Yuan Jin, Yufeng Wu, Yiyong Chen

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引用次数: 0

摘要

本研究主要从金针菇中提取金针菇多糖。通过单次实验和响应面分析，优化了FVSP磷酸化衍生物(Ph-FVSP)的制备条件。研究了FVSP和Ph-FVSP的表征和抗氧化性能。得到的FVSP的最佳磷酸化修饰工艺为:STPP/STMP质量比为1:2，反应温度为70℃，反应时间为5.4 h, pH为9.2。红外光谱分析表明FVSP的磷酸化是成功的。与FVSP相比，Ph-FVSP对羟基自由基和超氧阴离子的清除能力更强。结果表明，Ph-FVSP在食品工业中具有作为新型食品添加剂和抗氧化剂的潜力。

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Phosphorylation, Characterization, and Antioxidant Activity of Polysaccharides from Flammulina Velutipes Scraps

: In this study, polysaccharides from Flammulina velutipes Scraps (FVSP) were extracted. The preparation conditions of the Phosphorylated derivative of FVSP (Ph-FVSP) were optimized based on single experiments and response surface analysis. Characterization and antioxidant properties of FVSP and Ph-FVSP were investigated. The optimum phosphorylation modification process of FVSP obtained was as follows: The mass ratio of STPP/STMP was 1:2, the reaction temperature was 70℃, the reaction time was 5.4 h and the pH was 9.2. Infrared spectroscopy suggested that the phosphorylation of FVSP was successful. Compared with FVSP, Ph-FVSP was more capable of scavenging hydroxyl radicals and superoxide anions. Our results revealed that Ph-FVSP had potential as a novel food additive and antioxidant in the food industry.

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来源期刊

American Journal of Biochemistry and Biotechnology Biochemistry, Genetics and Molecular Biology-Biotechnology

CiteScore

0.70

自引率

0.00%

发文量

期刊介绍： :: General biochemistry :: Patho-biochemistry :: Evolutionary biotechnology :: Structural biology :: Molecular and cellular biology :: Molecular medicine :: Cancer research :: Virology :: Immunology :: Plant molecular biology and biochemistry :: Experimental methodologies