{"title":"金针菇多糖的磷酸化、表征及抗氧化活性研究","authors":"Yingyun Peng, Xue Bai, Hanwen Xu, Yuan Jin, Yufeng Wu, Yiyong Chen","doi":"10.3844/ajbbsp.2022.279.288","DOIUrl":null,"url":null,"abstract":": In this study, polysaccharides from Flammulina velutipes Scraps (FVSP) were extracted. The preparation conditions of the Phosphorylated derivative of FVSP (Ph-FVSP) were optimized based on single experiments and response surface analysis. Characterization and antioxidant properties of FVSP and Ph-FVSP were investigated. The optimum phosphorylation modification process of FVSP obtained was as follows: The mass ratio of STPP/STMP was 1:2, the reaction temperature was 70℃, the reaction time was 5.4 h and the pH was 9.2. Infrared spectroscopy suggested that the phosphorylation of FVSP was successful. Compared with FVSP, Ph-FVSP was more capable of scavenging hydroxyl radicals and superoxide anions. Our results revealed that Ph-FVSP had potential as a novel food additive and antioxidant in the food industry.","PeriodicalId":7412,"journal":{"name":"American Journal of Biochemistry and Biotechnology","volume":"1 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2022-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Phosphorylation, Characterization, and Antioxidant Activity of Polysaccharides from Flammulina Velutipes Scraps\",\"authors\":\"Yingyun Peng, Xue Bai, Hanwen Xu, Yuan Jin, Yufeng Wu, Yiyong Chen\",\"doi\":\"10.3844/ajbbsp.2022.279.288\",\"DOIUrl\":null,\"url\":null,\"abstract\":\": In this study, polysaccharides from Flammulina velutipes Scraps (FVSP) were extracted. The preparation conditions of the Phosphorylated derivative of FVSP (Ph-FVSP) were optimized based on single experiments and response surface analysis. Characterization and antioxidant properties of FVSP and Ph-FVSP were investigated. The optimum phosphorylation modification process of FVSP obtained was as follows: The mass ratio of STPP/STMP was 1:2, the reaction temperature was 70℃, the reaction time was 5.4 h and the pH was 9.2. Infrared spectroscopy suggested that the phosphorylation of FVSP was successful. Compared with FVSP, Ph-FVSP was more capable of scavenging hydroxyl radicals and superoxide anions. Our results revealed that Ph-FVSP had potential as a novel food additive and antioxidant in the food industry.\",\"PeriodicalId\":7412,\"journal\":{\"name\":\"American Journal of Biochemistry and Biotechnology\",\"volume\":\"1 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2022-03-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"American Journal of Biochemistry and Biotechnology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.3844/ajbbsp.2022.279.288\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"Biochemistry, Genetics and Molecular Biology\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"American Journal of Biochemistry and Biotechnology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.3844/ajbbsp.2022.279.288","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"Biochemistry, Genetics and Molecular Biology","Score":null,"Total":0}
Phosphorylation, Characterization, and Antioxidant Activity of Polysaccharides from Flammulina Velutipes Scraps
: In this study, polysaccharides from Flammulina velutipes Scraps (FVSP) were extracted. The preparation conditions of the Phosphorylated derivative of FVSP (Ph-FVSP) were optimized based on single experiments and response surface analysis. Characterization and antioxidant properties of FVSP and Ph-FVSP were investigated. The optimum phosphorylation modification process of FVSP obtained was as follows: The mass ratio of STPP/STMP was 1:2, the reaction temperature was 70℃, the reaction time was 5.4 h and the pH was 9.2. Infrared spectroscopy suggested that the phosphorylation of FVSP was successful. Compared with FVSP, Ph-FVSP was more capable of scavenging hydroxyl radicals and superoxide anions. Our results revealed that Ph-FVSP had potential as a novel food additive and antioxidant in the food industry.
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