PREPARATION AND ANTIOXIDANT ACTIVITIES OF OLIGOSACCHARIDES DERIVED FROM PLEUROTUS ERYNGII POLYSACCHARIDES

被引：5

作者：

Wu, Shengjun ^{[1
,2
,3
,4
]}

Chen, Li ^{[1
]}

机构：

[1] Jiangsu Marine Resources Dev Res Inst, 59 Cangwu Rd, Lianyungang 222005, Jiangsu, Peoples R China

[2] Huaihai Inst Technol, Sch Food Engn, 59 Cangwu Rd, Lianyungang 222005, Jiangsu, Peoples R China

[3] Huaihai Inst Technol, Jiangsu Key Lab Marine Pharmaceut Compound Screen, 59 Cangwu Rd, Haizhou 222005, Lianyungang, Peoples R China

[4] Huaihai Inst Technol, Coinnovat Ctr Jiangsu Marine Bioind Technol, 59 Cangwu Rd, Haizhou 222005, Lianyungang, Peoples R China

来源：

JOURNAL OF FOOD PROCESSING AND PRESERVATION | 2017年 / 41卷 / 04期

关键词：

D O I：

10.1111/jfpp.13007

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Pleurotus eryngii oligosaccharides (PEOs) were prepared by hydrolyzing P. eryngii polysaccharides with hydrogen peroxide (H2O2). The antioxidant activities of PEOs were evaluated. Results revealed that PEO yields were affected by reaction time, temperature and H2O2 concentration. These parameters were optimized as follows: reaction time, 2h; reaction temperature, 85C; and H2O2 concentration, 2%. The PEO yield reached 10.58% under the optimized conditions. The PEOs showed strong reducing power and high scavenging activities against hydroxyl and 2,2-diphenyl-beta-picrylhydrazyl radicals. Therefore, PEOs can be developed as a potential dietary supplement with antioxidant activities.

引用

页数：5

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