Wu Sheng-Jun, Yu Lin
School of Marine Science and Technology, Huaihai Institute of Technology, 59 Cangwu Road, Xinpu, 222005, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Huaihai Institute of Technology, Lianyungang 222005, China; Jiangsu Key Laboratory of Marine Pharmaceutical Compound Screening, Huaihai Institute of Technology, Lianyungang 222005, China.
School of Marine Science and Technology, Huaihai Institute of Technology, 59 Cangwu Road, Xinpu, 222005, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Huaihai Institute of Technology, Lianyungang 222005, China; Jiangsu Key Laboratory of Marine Pharmaceutical Compound Screening, Huaihai Institute of Technology, Lianyungang 222005, China.
Food Chem. 2015 Aug 15;181:15-8. doi: 10.1016/j.foodchem.2015.02.066. Epub 2015 Feb 20.
Hydrogen peroxide (H2O2) is a strong oxidant that cleaves glycosidic bonds in polysaccharides. In this study, the oligosaccharides were prepared by removing the starch from Chinese water chestnuts through hydrolysis using α-amylase and then hydrolysing the remaining polysaccharides with H2O2, during which the oligosaccharide yield was monitored. The yield of oligosaccharide was affected by reaction time, temperature, and H2O2 concentration. Extended reaction times, high temperatures, and high H2O2 concentrations decreased oligosaccharide yield. Under optimum conditions (i.e., reaction time of 4h, reaction temperature of 80°C, and 2.5% H2O2 concentration), the maximum oligosaccharide yield was 3.91%. The oligosaccharides derived from Chinese water chestnuts polysaccharides exhibited strong hydroxyl and 2,2-diphenyl-β-picrylhydrazyl radical scavenging activity when applied at a concentration of 100 μg/mL. The results indicate that the oligosaccharides derived from Chinese water chestnuts polysaccharides possessed good antioxidant properties and can be developed as a new dietary supplement and functional food.
过氧化氢（H2O2）是一种能切断多糖中糖苷键的强氧化剂。在本研究中，通过使用α-淀粉酶水解去除菱角中的淀粉，然后用H2O2水解剩余的多糖来制备低聚糖，在此过程中监测低聚糖的产率。低聚糖的产率受反应时间、温度和H2O2浓度的影响。延长反应时间、高温和高H2O2浓度会降低低聚糖产率。在最佳条件下（即反应时间4小时、反应温度80°C和H2O2浓度2.5%），最大低聚糖产率为3.91%。当以100μg/mL的浓度应用时，源自菱角多糖的低聚糖表现出较强的羟基和2,2-二苯基-β-苦基肼自由基清除活性。结果表明，源自菱角多糖的低聚糖具有良好的抗氧化性能，可开发成为一种新型膳食补充剂和功能性食品。
