魔芋低聚糖甘露聚糖的制备、组成分析及抗氧化活性
Preparation, composition analysis and antioxidant activities of konjac oligo-glucomannan.
机构信息
Department of Food Science and Engineering, College of Ocean, Zhejiang University of Technology, Hangzhou 310014, PR China.
Department of Food Science and Engineering, College of Ocean, Zhejiang University of Technology, Hangzhou 310014, PR China.
出版信息
Carbohydr Polym. 2015 Oct 5;130:398-404. doi: 10.1016/j.carbpol.2015.05.025. Epub 2015 May 18.
Konjac oligo-glucomannan (KOG) was prepared by degradation of konjac glucomannan (KG) using β-mannanase. The hydrolysis process was monitored by the viscosity of the enzymatic hydrolysates. Factors affecting the enzymatic hydrolysis of KG were investigated, and the optimum hydrolysis conditions were as follows: time 2h; temperature 50°C; pH 6.0; and enzymatic concentration 150 U/g. Under these optimized conditions, minimum viscosity (31.9 mPa·s) of the hydrolasate was obtained. The average degree of polymerization (DP) of the resulting KOG was approximately equal to 5.2. The results of Fourier transform infrared (FTIR) spectra of KG and KOG indicated that KG was successfully degraded. In addition, their antioxidant activities were evaluated by determination of hydroxyl radical (•OH) and 1,1-diphenyl-2-picrylhrazyl radical (•DPPH) scavenging activity, and determination of reducing power. The results showed that KOG exhibited significant antioxidant activities. Taken together, this study suggested that KOG could potentially be used as a natural antioxidant.
魔芋低聚葡甘露聚糖（KOG）是通过β-甘露聚糖酶降解魔芋甘露聚糖（KG）制备的。通过酶解产物的粘度来监测水解过程。研究了影响 KG 酶解的因素，并确定了最佳的水解条件为：时间 2h；温度 50°C；pH 值 6.0；酶浓度 150 U/g。在这些优化条件下，获得了水解产物的最小粘度（31.9 mPa·s）。所得 KOG 的平均聚合度（DP）约等于 5.2。KG 和 KOG 的傅里叶变换红外（FTIR）光谱的结果表明 KG 已成功降解。此外，通过测定羟基自由基（•OH）和 1,1-二苯基-2-苦基肼自由基（•DPPH）清除活性以及还原力来评估它们的抗氧化活性。结果表明 KOG 具有显著的抗氧化活性。综上所述，本研究表明 KOG 可能具有作为天然抗氧化剂的潜力。
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