薤白多糖的酶法修饰及其抗氧化活性  

Enzymatic Modification and Antioxidant Activity of Polysaccharides from Allium macrosttemon Bge.

作　　者：夏新奎[1] 豆成林[1] 

机构地区：[1]信阳农林学院食品科学系,信阳464000

出　　处：《食品工业》2015年第1期185-188,共4页The Food Industry

基　　金：河南省科技攻关计划项目(No.102102310319)

摘　　要：为探讨薤白多糖酶法修饰的最佳条件,以及酶法修饰提高薤白多糖活性的可能性,采用α-淀粉酶对醇沉法得到的薤白多糖和柱层析纯化的3种分级薤白多糖进行酶法修饰,以O2-·清除率为响应值,应用响应面分析法对α-淀粉酶修饰薤白多糖的工艺进行优化,用邻苯三酚自氧化法测定修饰产物的抗氧化活性。结果表明,对修饰多糖抗氧化活性的影响因素从大到小依次为:加酶量、酶解温度、酶解p H;α-淀粉酶修饰薤白多糖的最优工艺条件为:加酶量263U/g,酶解温度45℃、酶解p H 5.8,在此条件下O2-·清除率预测值为80.13%,验证值为80.16%,结果重现性好,可用于实际预测。抗氧化试验表明,酶法修饰能提高薤白多糖的抗氧化活性。In order to optimize the enzymatic modification conditions of polysaccharides from Allium macrosttemon Bge. （PAM） and investigate the probability of enzymatic modification to enhance PAM activity, total PAM extracted by ethanol precipitation and three fractional PAMs obtained by chromatography were modified by a-amylase; Response surface methodology was employed to optimize conditions for the enzymatic modification of polysaccharides based on O2^- scavenging activity. In addition, modified polysaccharides were tested for O2^- scavenging activity by pyrogallol autoxidation method. The result showed the optimized hydrolysis parameters were in decreasing order of their effects on O2^-. scavenging activity of modified polysaccharides： enzyme dosage, temperature and pH and their optimal conditions were 263 U/g, 45℃ and 5.8, respectively. Under these conditions, the maximum predicted and experimental O2^-. scavenging rates of modified polysaceharides were 80.13% and 80.16%. The results of the validation experiments showed good reproducibility and thus, the fitted prediction model was applicable in practice. The antioxidant tests showed that the antioxidant activity of PAM could be enhanced by enzymatic modification. Keywords Allium maerosttemon Bge. polysaccharides; enzymatic modification; response surface methodology; antioxidant activity

关 键 词：薤白多糖 酶法修饰 响应面法优化 抗氧化活性 

分 类 号：TQ281[化学工程—有机化工]