不同方法降解对鳞杯伞子实体多糖理化性质与活性的影响

doi:10.7506/spkx1002-6630-20220310-122

食品科学 ›› 2023, Vol. 44 ›› Issue (7): 123-131.doi: 10.7506/spkx1002-6630-20220310-122

• 食品工程 • 上一篇

不同方法降解对鳞杯伞子实体多糖理化性质与活性的影响

郭蓉，常明昌，程艳芬，孟俊龙，冯翠萍，耿雪冉，徐丽婧，郭东东

（1.山西农业大学食品科学与工程学院，山西太谷 030801；2.山西省食用菌工程技术研究中心，山西太谷 030801；3.黄土高原食用菌山西省重点实验室，山西太谷 030801）

发布日期:2023-04-25
基金资助:
山西省基础研究计划（自由探索类）（20210302123384）；山西省基础研究计划青年项目（20210302124071）

Effects of Different Degradation Methods on the Physicochemical Properties and Antioxidant Activity of Polysaccharides from Clitocybe squamulosa Fruiting Body

GUO Rong, CHANG Mingchang, CHENG Yanfen, MENG Junlong, FENG Cuiping, GENG Xueran, XU Lijing, GUO Dongdong

(1. College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China; 2. Shanxi Engineering Research Center of Edible Fungi, Taigu 030801, China; 3. Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taigu 030801, China)

Published:2023-04-25

摘要/Abstract

摘要： 为研究超声辅助H2O2降解对鳞杯伞子实体多糖（Clitocybe squamulose fruiting body polysaccharide，CSFP）理化性质与活性的影响，通过H2O2降解法、超声波降解法、超声辅助H2O2降解法制备3 种降解CSFP，分别记为H-CSFP、U-CSFP、UH-CSFP。分子质量和单糖组成测定结果表明CSFP由I、II、III 3 个不同分子质量组分构成，与CSFP相比，H-CSFP、U-CSFP和UH-CSFP的组分I和III分子质量降低，占比升高，而组分II分子质量升高，占比降低；但是不同降解方法均不影响多糖的单糖组成。扫描电子显微镜观察发现降解后多糖表面孔隙密度增加或直径增大，表明降解使多糖结构更松散。零剪切黏度和平均粒径测定结果表明，与降解前相比，降解后多糖零剪切黏度和平均粒径均显著降低，表明经过不同方法处理，CSFP发生不同程度降解。傅里叶变换红外光谱分析结果表明降解没有破坏多糖的主要官能团。流变特性分析结果表明降解使多糖表观黏度和凝胶特性减弱。对CSFP、H-CSFP、U-CSFP和UH-CSFP总糖、糖醛酸、硫酸基质量分数和体外抗氧化活性检测结果表明，降解前后，除UH-CSFP以外，其余各组总糖质量分数无明显变化，各组糖醛酸和硫酸基质量分数降解后有所提高，体外抗氧化活性表现为UH-CSFP＞U-CSFP＞H-CSFP＞CSFP，由Pearson相关性分析可知，CSFP硫酸基质量分数与•OH清除率和总还原力极显著相关（P＜0.01），与2,2’-联氮-双-3-乙基苯并噻唑啉-6-磺酸阳离子自由基清除率显著相关（P＜0.05），与1,1-二苯基-2-三硝基苯肼自由基清除率无显著相关性（P＞0.05）。本研究可为CSFP在食品、药品、保健品等领域的应用提供理论参考。

关键词: 鳞杯伞；多糖；降解；理化性质；抗氧化性

Abstract: Polysaccharides from the fruiting body of Clitocybe squamulosaruiting (CSFP) were extracted by ultrasonic-assisted hot water extaction and were degraded by three different methods, i.e., H2O2 degradation, ultrasonic degradation and ultrasonic-assisted H2O2 degradation. The resulting products were named as H-CSFP, U-CSFP, and UH-CSFP, respectively. CSFP consisted of three fractions (I, II and III) with different molecular masses. The molecular masses of fractions I and III in H-CSFP, U-CSFP and UH-CSFP were lower than those in CSFP, and their proportions were higher in these degraded polysaccharides than in CSFP; however, the opposite was true for the molecular mass and proportion of fraction III. The monosaccharide composition of CSFP was not affected by each of the degradation methods. Scanning electron microscopy (SEM) showed that the density or diameter of pores on the surface of CSFP increased after degradation, indicating looser structure. The zero shear viscosity and average particle size of CSFP decreased significantly after degradation. Fourier transform infrared spectroscopy (FTIR) showed the major functional groups of CSFP were not damaged after degradation, while the apparent viscosity and gel properties were weakened. Compared with CSFP, all degraded polysaccharides except UH-CSFP showed no significant difference in total sugar content but an increase in the contents of sulfate and uronic acid. The decreasing order of the antioxidant activity in vitro was UH-CSFP > U-CSFP > H-CSFP > CSFP. Pearson correlation analysis showed that the content of sulfate group was largely significantly correlated with the hydrolxyl radical scavenging capacity and total reducing power (P < 0.01) as well as the scavenging capacity against 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical cation (P < 0.05), although it was not correlated with the scavenging capacity against 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical (P > 0.05). The results of this study provide a theoretical reference for the application of Clitocybe squamulosa polysaccharides in the fields of food, medicine and health products.

Key words: Clitocybe squamulosa; polysaccharide; degradation; phsicochemical properties; antioxidant activity

中图分类号:

TS201.2

郭蓉，常明昌，程艳芬，孟俊龙，冯翠萍，耿雪冉，徐丽婧，郭东东. 不同方法降解对鳞杯伞子实体多糖理化性质与活性的影响[J]. 食品科学, 2023, 44(7): 123-131.

GUO Rong, CHANG Mingchang, CHENG Yanfen, MENG Junlong, FENG Cuiping, GENG Xueran, XU Lijing, GUO Dongdong. Effects of Different Degradation Methods on the Physicochemical Properties and Antioxidant Activity of Polysaccharides from Clitocybe squamulosa Fruiting Body[J]. FOOD SCIENCE, 2023, 44(7): 123-131.

[1]	肖宇于宏伟马爱进桑亚新孙纪录. 球磨、超声和盐酸处理对几丁质的微观结构和酶促脱乙酰效率的影响[J]. 食品科学, 0, (): 0-0.
[2]	尤洁瑜唐长波张露妍张薇王耀松. 超声结合pH对白果蛋白/乳清蛋白复合凝胶特性的影响[J]. 食品科学, 0, (): 0-0.
[3]	刘斌善，魏晓明，邵丹青，董志忠，刘玉平. GC-MS/O结合香气活性值表征烧麦中关键香气成分及其贮存过程中的变化情况[J]. 食品科学, 2023, 44(6): 268-276.
[4]	牛云蔚，马一玮，肖作兵，洪鎏，赵伟，蔡昊城. 红茶特征香气成分的鉴定及感知交互作用[J]. 食品科学, 2023, 44(6): 292-300.
[5]	朱秀清，张宾洋，孙冰玉，高远. 大豆蛋白素肉风味影响研究进展[J]. 食品科学, 0, (): 18-28.
[6]	王慧, 何宜能, 张伟杰, 沈黄晨, 李申莹, 孙弋歌, 雷鹏, 徐虹, 王瑞. γ-聚谷氨酸在冷冻食品中的应用及其抗冻机理的研究进展[J]. 食品科学, 0, (): 266-274.
[7]	陈梦婷, 郑昌亮, 汪兰, 孙智达, 谢笔钧, 石柳, 丁安子, 熊光权, 乔宇, 李新, 吴文锦. 超高压技术在蛋白质改性和活性肽制备中的应用研究进展[J]. 食品科学, 0, (): 298-304.
[8]	陈梦婷郑昌亮汪兰孙智达谢笔钧石柳丁安子熊光权乔宇李新吴文锦. 超高压在蛋白质和活性肽中的研究进展[J]. 食品科学, 0, (): 0-0.
[9]	何启煜安子哲陈安进王寒梅李方圆卢海燕赵雪. 小球藻多糖的结构与生物活性的研究进展[J]. 食品科学, 0, (): 0-0.
[10]	刘婧韩美仪侯丽冉胡娜余俊哲谢彩锋. 红糖生产过程美拉德反应有害产物的形成及其控制方法[J]. 食品科学, 0, (): 0-0.
[11]	荆树桐李正盛奥李涵曹红花厉雪聪刘永浩于嘉淇温璟如孙逊. 二醛木糖的合成及其交联性质分析[J]. 食品科学, 0, (): 0-0.
[12]	吴登宇韦体马忠仁宋礼杨具田蔡勇高丹丹. 牦牛乳酪蛋白抗氧化肽对HEK293细胞氧化应激损伤的保护作用[J]. 食品科学, 0, (): 0-0.
[13]	梁洛丹曹伟伟李琳琳任广跃陈俊亮许韩山段续. 蛋白质-多糖非共价及共价复合物包埋活性成分的研究进展[J]. 食品科学, 0, (): 0-0.
[14]	陈丽兰陈祖明袁灿. GC-IMS结合化学计量法分析不同炒制时间对郫县豆瓣酱挥发性化合物的影响[J]. 食品科学, 0, (): 0-0.
[15]	杨平徐昕徐彩红王丽娟朱旺李佳美孟宪军许青. 酸性偏移结合热诱导对大豆分离蛋白微凝胶结构及其特性的影响[J]. 食品科学, 0, (): 0-0.

不同方法降解对鳞杯伞子实体多糖理化性质与活性的影响

Effects of Different Degradation Methods on the Physicochemical Properties and Antioxidant Activity of Polysaccharides from Clitocybe squamulosa Fruiting Body

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价