食品科学 ›› 2019, Vol. 40 ›› Issue (15): 148-153.doi: 10.7506/spkx1002-6630-20180916-157

• 食品工程 • 上一篇    下一篇

超声波处理对黑加仑果实多糖性质与生物活性的影响

徐雅琴,杜明阳,杨 露,刘育松,魏 红,郑彬浩,郭莹莹,杨 昱   

  1. 东北农业大学理学院,黑龙江 哈尔滨 150030
  • 出版日期:2019-08-15 发布日期:2019-08-26
  • 基金资助:
    黑龙江省大学生SITP计划项目(201810224015)

Effect of Ultrasonic Treatment on Properties and Bioactivity of Polysaccharides from Blackcurrant Fruit

XU Yaqin, DU Mingyang, YANG Lu, LIU Yusong, WEI Hong, ZHENG Binhao, GUO Yingying, YANG Yu   

  1. School of Science, Northeast Agricultural University, Harbin 150030, China
  • Online:2019-08-15 Published:2019-08-26

摘要: 本研究以黑加仑果实为原料,采用复合酶法制备黑加仑果实原多糖(BFPs)。分别经700 W超声作用15、30 min降解BFPs,得到两种降解多糖UM-15和UM-30。BFPs、UM-15和UM-30经理化性质实验分析,结果表明,降解多糖的黏均分子质量、振动黏度和原多糖相比均有一定程度的降低。而降解多糖中还原糖和糖醛酸含量增加,且UM-30含量高于UM-15。采用傅里叶变换红外光谱、刚果红和碘-碘化钾实验对多糖结构进行初步表征,结果发现,降解前后多糖的特征吸收峰基本一致,不具有三股螺旋构象,且均为复杂的链状结构。体外清除自由基(1,1-二苯基-2-三硝基苯肼自由基和O2-·)、亚硝酸根离子和抗脂质过氧化实验结果表明,降解多糖活性均高于原多糖,且UM-30活性大于UM-15。在实验质量浓度范围内,UM-30对1,1-二苯基-2-三硝基苯肼自由基、O2-·和亚硝酸根离子最大清除率分别为(90.18±0.66)%、(71.43±0.25)%、(84.46±1.43)%;最大脂质过氧化抑制率达到(65.83±0.67)%。因此,超声波处理是一种高效、绿色的提高多糖理化性质与生物活性的方法。

关键词: 黑加仑, 多糖, 超声降解, 性质, 生物活性

Abstract: Polysaccharides from blackcurrant fruit (BFPs) were prepared by enzymatic treatment with a mixture of papain and pectinase. Two degraded polysaccharides (UM-15 and UM-30) were obtained by ultrasonic treatment of BFPs at a power of 700 W for 15 and 30 min, respectively. The physiochemical properties showed that the viscosity-average molecular mass and dynamic viscosity of the degraded polysaccharides were reduced compared to BFPs. However, their reducing sugar and uronic acid contents were increased, with UM-30 being higher than UM-15. Structural characterization by Fourier transform infrared spectroscopy, Congo red and iodine-potassium iodide tests showed that the natural and degraded polysaccharides exhibited similar characteristic absorption peaks, and they had no triple helix structure and possessed a complex chain structure. Antioxidant assays indicated that the degraded polysaccharides exhibited higher scavenging capacity against 1,1-diphenyl-2-picrylhydrazyl (DPPH) and superoxide anion radical and nitrite ion and stronger lipid peroxidation-inhibitory activity than those of BFP, and the antioxidant activity of UM-30 was greater than UM-15. Within the experimental concentration range, the highest scavenging rates of DPPH, superoxide anion radical and nitrite ion by UM-30 were (90.18 ± 0.66)%, (71.43 ± 0.25)%, and (84.46 ± 1.43)%, respectively, and the maximum inhibition rate of lipid peroxidation was (65.83 ± 0.67)%. Thus, ultrasonic irradiation is an efficient and green method to improve the physicochemical properties and bioactivity of polysaccharides.

Key words: blackcurrant, polysaccharide, ultrasonic degradation, properties, bioactivity

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