磷酸化黑木耳多糖脂质体的表征和抗氧化能力  

Characterization and Antioxidant Capacity of Phosphorylated Auricularia auricula Polysaccharide Liposome

作　　者：李雪[1,2] 李琢伟 李爽 姜欣彤[2,4] 何思涵 刘俊梅 LI Xue;LI Zhuo-wei;LI Shuang;JIANG Xin-tong;HE Si-han;LIU Jun-mei(College of Food Science and Engineering,Jilin Agricultural University,Changchun 130118,Jilin,China;Jilin Nongyan Technology Co.,Ltd.,Changchun 130000,Jilin,China;Changchun Polytechnic,Changchun 130033,Jilin,China;School of Life Science and Engineering,Lanzhou University of Technology,Lanzhou 730050,Gansu,China;Jilin Yier Biology Co.,Ltd.,Changchun 130022,Jilin,China)

机构地区：[1]吉林农业大学食品科学与工程学院,吉林长春130118 [2]吉林省农研科技有限公司,吉林长春130000 [3]长春职业技术学院,吉林长春130033 [4]兰州理工大学生命科学与工程学院,甘肃兰州730050 [5]吉林省益尔生物有限公司,吉林长春130022

出　　处：《食品研究与开发》2023年第1期68-75,共8页Food Research and Development

基　　金：“科技助力经济2020”重点专项(J002AASQ2020YFF0423996);吉林省科技发展计划项目(20210508013RQ、20200301026RQ);长春市科技发展计划项目(21ky06)。

摘　　要：该研究以黑木耳(Auricularia auricula)子实体为原料,制备磷酸化黑木耳多糖脂质体(phosphorylated Auricularia auricula polysaccharide liposome,P-AAPL),探究磷酸化黑木耳多糖脂质体的结构表征和流变学特性,对比磷酸化修饰前后脂质体的体外抗氧化性。结果显示,磷酸化黑木耳多糖脂质体包封率为83.26%,平均粒径为(122.42±1.41)nm,电位主要分布在-61.74 mV~-32.04 mV范围内,多分散指数为0.298±0.035,具有较好的稳定性。流变学试验结果显示,脂质体包封前后多糖均表现出典型的非牛顿行为和明显的剪切稀化现象,均为假塑性流体。体外抗氧化能力结果表明,磷酸化黑木耳多糖(phosphorylated Auricularia auricula polysaccharide,P-AAP)的1,1-二苯基-2-三硝基苯肼(1,1-dipheny1-2-picryl-hydrazyl,DPPH)自由基清除率明显高于黑木耳多糖(Auricularia auricula polysaccharide,AAP),且脂质体包封后的多糖DPPH自由基清除率始终低于包封前。因此,磷酸化修饰能够提高AAP的体外抗氧化能力且脂质体的包封可以有效防止P-AAP的氧化。In this study,phosphorylated Auricularia auricula polysaccharide liposome(P-AAPL)was prepared from A.auricula fruiting body.The structural characterization and rheological characteristics of P-AAPL were investigated,and the in vitro antioxidant capacities of P-AAPL before and after phosphorylation were compared.The results showed the P-AAPL encapsulation efficiency of 83.26%,the average particle size of(122.42±1.41)nm,the potential distribution from-61.74 mV to-32.04 mV,the polydispersity index of 0.298±0.035,and good stability.The rheological test results showed that the polysaccharide before and after liposome encapsulation exhibited typical non-Newtonian behaviors and obvious shear thinning,indicating pseudoplastic fluids.The results of antioxidant capacity in vitro showed that the 1,1-dipheny1-2-picryl-hydrazyl(DPPH)free radical scavenging rate of phosphorylated A.auricula polysaccharide(P-AAP)was significantly higher than that of A.auricula polysaccharide(AAP),and the DPPH free radical scavenging rate of liposome-encapsulated poly-saccharide was lower than that of polysaccharide before encapsulation.Therefore,modification by phosphorylation could improve the antioxidant capacity of AAP in vitro,and liposome encapsulation could effectively prevent the oxidation of P-AAP.

关 键 词：黑木耳多糖 磷酸化 脂质体 结构表征 抗氧化 流变学特性 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]