Extraction and Antioxidant Activities of Polysaccharides from Laminaria japonica as Affected by Enzymatic Hydrolysis and Microwave

doi:10.7506/spkx1002-6630-201318011

Abstract

Abstract:

The effects of cellulase-catalyzed hydrolysis and microwave treatment, separately used to enhance the extraction
of polysaccharides from Laminaria japonica polysaccharides (LJPs) on the free radical scavenging activity of LJPs against
hydroxyl and DPPH radicals were investigated. One-factor-at-a-time designs were use to examine the effect of enzyme
dosage and hydrolysis time as well as ultrasonic-assisted extraction temperature and time on the yield of LJPs. The optimum
cellulase-assisted extraction conditions were found to be 1.5%, 40 ℃, 5 and 2.5 h for enzyme dosage, temperature, pH and
time, respectively. Antioxidant assays showed that LJPs possessed good radical scavenging activity against hydroxyl and
DPPH radicals in a marked dose-dependent manner. Polysaccharides with stronger antioxidant activity were obtained by
microwave-assisted extraction and cellulase-assisted extraction compared with the conventional method of waterbath extraction.
Furthermore, higher enzyme dosages and prolonged microwave treatment reduced the antioxidant activity of LJPs.

Key words: Laminaria japonica polysaccharides (LJPs), enzyme hydrolysis, microwave, antioxidant activities

HE Chuan-bo，WEI Hao-cheng，XIONG He-jian，TANG Feng-xia，WU Guo-hong. Extraction and Antioxidant Activities of Polysaccharides from Laminaria japonica as Affected by Enzymatic Hydrolysis and Microwave[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201318011.

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Extraction and Antioxidant Activities of Polysaccharides from Laminaria japonica as Affected by Enzymatic Hydrolysis and Microwave

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