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

被引：0
|
作者：
Peng Y. [1 ]
Bai X. [1 ]
Xu H. [1 ]
Jin Y. [1 ]
Wu Y. [1 ]
Chen Y. [1 ]
机构：
[1] School of Biology and Food Engineering, Changshu Institute of Technology
来源：
American Journal of Biochemistry and Biotechnology | 2022年 / 18卷 / 03期
关键词：
Antioxidant Activity; Flammulina Velutipes Scraps; Phosphorylation; Polysaccharide; Response Surface Methodology (RSM);
D O I：
10.3844/ajbbsp.2022.279.288
中图分类号：
学科分类号：
摘要：
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. © 2022 Yingyun Peng, Xue Bai, Hanwen Xu, Yuan Jin, Yufeng Wu and Yiyong Chen.
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页码：279 / 288
页数：9
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