Selenization of Konjac Glucomannan Oligosaccharides by Dry Heating in the Presence of Selenite and
Antioxidant Activity of Selenized Products

doi:10.7506/spkx1002-6630-201305002

Abstract

Abstract: In the present study, konjac-glucomannan oligosaccharides (KOS) were selenized by dry-heating in the presence of selenite, and selenized KOS (Se-KOS) were characterized by ultraviolet, infrared (IR) and X-ray diffraction spectroscopy. Furthermore, the in vitro antioxidant capacity of Se-KOS was evaluated. The IR spectrum of Se-KOS showed a strong band at 890 cm-1 attributed to Se=O, suggesting that selenium has been successfully conjugated with KOS. The DPPH radical scavenging activity, ABTS+· scavenging activity, Fe2+ chelating activity, and reducing power of Se-KOS were markedly enhanced due to selenization. Our results suggest that selenization is an efficient method for enhancing the antioxidant activity of KOS and thus may provide a new method for manufacturing organic Se and antioxidant.

Key words: konjac oligosaccharide (KOS), dry heating selenization, characterization, antioxidant activity

CLC Number:

TS201.2

HE Zhi-kun1,2，ZHAO Gai-hong1，LI Meng-ting1，WANG Xiao-yan1，LI Can-peng1,*. Selenization of Konjac Glucomannan Oligosaccharides by Dry Heating in the Presence of Selenite and Antioxidant Activity of Selenized Products[J]. FOOD SCIENCE, 2013, 34(5): 5-9.

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Selenization of Konjac Glucomannan Oligosaccharides by Dry Heating in the Presence of Selenite and Antioxidant Activity of Selenized Products

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