绿色巴夫藻多糖及降解产品的抗氧化和保湿性能  

Antioxidant Activity,Hygroscopicity and Water Retention of Natural and Degraded Polysaccharides from Pavlova viridi

作　　者：王凌[1] 孙利芹[1] 

机构地区：[1]烟台大学生命科学院,山东烟台264005

出　　处：《食品科学》2012年第21期87-90,共4页Food Science

基　　金：山东省自然科学基金项目(Y2007D59);烟台市科技发展计划项目(2009219)

摘　　要：测定绿色巴夫藻多糖PPS0及其降解产物PPS1和PPS2的理化性质,包括总糖含量、硫酸基含量、糖醛酸含量以及平均分子质量,考察各组分多糖的总抗氧化能力、吸湿性和保湿性,分析其理化性质与生物活性的相关性。结果表明:绿色巴夫藻多糖降解产物的抗氧化活性明显高于原多糖,与抗氧化活性极强的VC相近。各组分多糖的抗氧化活性与分子质量大小成反比,与其糖醛酸含量呈正比。PPS0、PPS1和PPS2都呈现良好的的吸湿性和保湿性,分子质量大小对多糖的保湿和吸湿功能有显著影响(P<0.05),高分子质量多糖的效果优于低分子质量,其中组分PPS0的最大吸湿率为47.80%,最大保湿率可达70.63%。绿色巴夫藻多糖的吸湿性和保湿性均明显优于多糖类天然添加剂壳聚糖(P<0.05)。Physico-chemical properties such as the contents of total carbohydrates,sulfate and uronic acid and average molecular weight of polysaccharide PPS0,isolated from Pavlova viridi,and its two degradation products,PPS1 and PPS2,were determined.In addition,their total antioxidant capacity,hygroscopicity and water retention activity were investigated and correlation analysis between their physicochemical properties and bioactivities was performed.The results showed that total antioxidant capacity of PPS1 and PPS2 was better than that of PPS0 and comparable to that of vitamin C.Moreover,total antioxidant capacity of PPS0 and its degradation products was inversely proportional to molecular weight but directly proportional to uronic acid content.All three samples presented excellent water absorption and retention capacities which were significantly negatively related to molecular weight（P 0.05）.The maximum hygroscopicity and moisture retention rate of PPS0 were 47.80% and 70.63%,respectively.Furthermore,the water absorption and retention capacities of PPS0 and its degradation products were significantly superior to those of chitosan（P 0.05）.

关 键 词：绿色巴夫藻多糖 降解 抗氧化活性 吸湿性 保湿性 

分 类 号：TS202.3[轻工技术与工程—食品科学] O629.12[轻工技术与工程—食品科学与工程]