Phosphorylation Modification of Polysaccharides from Entermorpha

doi:10.7506/spkx1002-6630-201124016

Abstract

Abstract: This study was undertaken to optimize the phosphorylation of Enteromorph polysaccharides prepared by hot water extraction, deproteinization, decolorization, and sequential chromatographic purification on DEA-Sepharose Fast Flow and Sephadex G-100 columns. Phosphate group content in phosphorylated products was investigated with respect to reaction conditions including temperature, reaction time, pH and phosphorylation agent dosage (sodium tripolyphosphate-sodium trimetaphosphate at a mass ratio of 6:1) by one-factor-at-a-time experiments and subsequent response surface analysis. The optimal phosphorylation conditions were pH 9.0, temperature 80 ℃ and phosphorylation agent dosage 0.10 g/mL for a reaction duration of 5 h. Under these conditions, the phosphate group content in phosphorylated products was 14.40%.

Key words: polysaccharides from Entermorpha, phosphorylation, response surface methodology (RSM)

CLC Number:

TS201.2

SUN Xue，PAN Dao-dong，ZENG Xiao-qun，CAO Jin-xuan. Phosphorylation Modification of Polysaccharides from Entermorpha[J]. FOOD SCIENCE, 2011, 32(24): 73-77.

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Phosphorylation Modification of Polysaccharides from Entermorpha

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