羧甲基化和磷酸化凝胶多糖的制备及结构与抗氧化活性对比分析研究  

Comparative analysis of preparation,structure,and antioxidant activity of carboxymethylated and phosphorylated curdlan

作　　者：慈璐雨 倪天颖 蓝蔚冰 CI Luyu;NI Tianying;LAN Weibing(College of Light Industry and Food Engineering,Guangxi University,Nanning 530004,China;Collaborative Innovation Center for Guangxi Sugar Industry of Guangxi University,Nanning 530004,China;College of Food Engineering,Beibu Gulf University,Qinzhou 535000,China)

机构地区：[1]广西大学轻工与食品工程学院,广西南宁530004 [2]广西大学广西糖业协同创新中心,广西南宁530004 [3]北部湾大学食品工程学院,广西钦州535000

出　　处：《食品与发酵工业》2024年第16期249-255,共7页Food and Fermentation Industries

基　　金：广西研究生教育创新计划资助项目(YCSW2022060)。

摘　　要：通过借助羧甲基化和磷酸化2种化学修饰方法制备得到水溶性改善的羧甲基化凝胶多糖和磷酸化凝胶多糖,并对其多糖基本结构和体外抗氧化活性进行分析测定。结果表明,通过溶剂法和磷酸盐法分别制备了取代度0.375,分子质量为26 787 Da的羧甲基化凝胶多糖;磷酸根含量为6.77%,分子质量为11 451 Da的磷酸化凝胶多糖。经过羧甲基化修饰后的凝胶多糖水溶性提高了5.48倍,经过磷酸化修饰后的凝胶多糖水溶性提高了6.75倍。2种化学修饰后的凝胶多糖在水溶液中的构象变化不显著,仍具备三螺旋多糖结构,扫描电镜观察发现化学修饰后的凝胶多糖表面明显变得平滑,结构更加紧密。通过羧甲基化和磷酸化修饰后的凝胶多糖对DPPH自由基、ABTS阳离子自由基和羟自由基的清除能力有显著提高。该研究对凝胶多糖及其衍生物的抗氧化活性和结构之间的影响关系进行了对比分析,为凝胶多糖的改性修饰开发提供了一定的理论基础。Carboxymethylated and phosphorylated curdlan with improved water solubility were prepared by carboxymethylation and phosphorylation,and the structures and in vitro antioxidant activities of the two target products were analyzed and determined.Carboxymethylated curdlan with 0.375 degrees of substitution and molecular weight of 26787 Da and phosphorylated curdlan with 6.77%content of phosphate and molecular weight of 11451 Da were prepared by solvent method and phosphate method,respectively.After carboxymethylation,the water solubility of the curdlan increased by 5.48 times,and after phosphorylation,the water solubility of the curdlan increased by 6.75 times.The conformational changes of the two chemically modified curdlans in aqueous solution were not significant,and the structure was still trihelix.The results of scanning electron microscope showed that the surface of the curdlans after two chemical modifications became smooth and the structure became more compact.After carboxymethylation and phosphorylation,the scavenging abilities of the curdlans on DPPH free radicals,ABTS cationic radicals,and superoxide anions were obviously improved.In this study,the relationship between antioxidant activity and the structure of curdlan and their derivatives was analyzed,providing a theoretical basis for the modification and development of curdlan.

关 键 词：凝胶多糖 羧甲基化 磷酸化 抗氧化活性 

分 类 号：TS201.2[轻工技术与工程—食品科学]