食品科学 ›› 2022, Vol. 43 ›› Issue (16): 61-67.doi: 10.7506/spkx1002-6630-20211001-002

• 食品化学 • 上一篇    下一篇

豇豆不同部位多糖结构特征及抗氧化性能比较

辛玥,宋萧萧,王玉箫,聂少平,殷军艺   

  1. (食品科学与技术国家重点实验室,中国-加拿大食品学与技术联合实验室(南昌),江西省生物活性多糖重点实验室,南昌大学,江西 南昌 330047)
  • 出版日期:2022-08-25 发布日期:2022-08-31
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2018YFE0108300)

Structural Characteristics and Antioxidant Properties of Polysaccharides from Different Parts of Cowpea

XIN Yue, SONG Xiaoxiao, WANG Yuxiao, NIE Shaoping, YIN Junyi   

  1. (State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang 330047, China)
  • Online:2022-08-25 Published:2022-08-31

摘要: 对豇豆全豆、子叶、种皮多糖分别进行提取、分离纯化,并对其结构特征及抗氧化活性进行比较。结果表明,豇豆全豆、子叶和种皮来源多糖基本化学组成、单糖组成和分子质量分布等结构特征,既存在相似性又有一定的差异性,其中全豆多糖(Vigna unguiculata polysaccharide,VUP)与子叶多糖(V. unguiculata cotyledon polysaccharide,VUCP)结构特征较为相似,而种皮多糖(V. unguiculata hull polysaccharide,VUHP)主要以果胶为主,分子质量分布更加均一。3 种多糖的抗氧化活性也存在一定差异性,其中VUHP的抗氧化性明显强于VUP和VUCP,VUHP对1,1-二苯基-2-三硝基苯肼自由基和2,2’-联氮基-双-(3-乙基苯并噻唑啉-6-磺酸)二铵盐自由基清除能力几乎与VC相当。因此,豇豆不同部位多糖在结构上既有相似性也有差异性,但在抗氧化性上差异较大。在对豇豆来源多糖进行研究和产品开发时,应该对种皮多糖给予更多关注。

关键词: 豇豆;不同部位;多糖;结构特征;抗氧化性

Abstract: In this study, polysaccharides from the whole seed, cotyledon and hull of cowpea were extracted, isolated and purified, and their structural characteristics and antioxidant activities were compared. The results indicated that the basic chemical composition, monosaccharide composition and molecular mass distribution of the polysaccharides from different parts of cowpea, exhibited both similarities and differences. Structural characteristics of the polysaccharides from the whole seed (VUP) and cotyledon (VUCP) of Vigna unguiculata were similar. The polysaccharide from the hull (VUHP) was mainly composed of pectin, whose molecular mass distribution was more uniform. The antioxidant activity of VUHP was significantly stronger than that of VUP and VUCP, and the scavenging capacity of VUHP against 1,1-dipheny1-2-picryl-hydrazyl (DPPH) radical and 2,2’-azino-bis-(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) cation radical?was almost equal to that of vitamin C (VC). In summary, more attention should be paid to seed coat polysaccharides in the research and product development of polysaccharides from cowpea.

Key words: cowpea; different parts; polysaccharides; structure; antioxidant activity

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