School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, PR China; School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, PR China.
School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, PR China.
Int J Biol Macromol. 2018 Jun;112:985-995. doi: 10.1016/j.ijbiomac.2018.02.066. Epub 2018 Feb 12.
This study comparatively evaluated the effects of different extraction methods on yield, structural features and antioxidant activities of Laminaria japonica (L. japonica) polysaccharides. Results showed that acid, water and alkaline extracted L. japonica polysaccharides (LJP-CA, LJP-W and LJP-A, respectively) differed significantly. Among three polysaccharides, LJP-W showed the highest viscosity with high uronic acid content and average molecular weight, whereas LJP-CA showed the lowest viscosity with low uronic acid and high sulfate content with moderate average molecular weight. LJP-CA was mainly composed of fucose, mannose and galactose, but the proportion of glucose was greatly increased in LJP-W and LJP-A. LJP-W had an even and smooth sheet-like appearance, while LJP-CA and LJP-A exhibited irregular and rough fragments or particles with stronger antioxidant activities. These results suggest that acid and alkali would propose an improved process for polysaccharide preparation from L. japonica and to exploit its potential application as a functional ingredient in food application.
本研究比较了不同提取方法对裙带菜（Laminaria japonica）多糖产率、结构特征和抗氧化活性的影响。结果表明，酸法、水法和碱法提取的裙带菜多糖（LJP-CA、LJP-W 和 LJP-A）差异显著。在三种多糖中，LJP-W 的粘度最高，含有较高的糖醛酸含量和平均分子量，而 LJP-CA 的粘度最低，糖醛酸和硫酸根含量较低，平均分子量适中。LJP-CA 主要由岩藻糖、甘露糖和半乳糖组成，但 LJP-W 和 LJP-A 中的葡萄糖比例大大增加。LJP-W 呈均匀光滑的片状外观，而 LJP-CA 和 LJP-A 则呈现不规则、粗糙的碎片或颗粒，具有更强的抗氧化活性。这些结果表明，酸法和碱法可以改进裙带菜多糖的制备工艺，并开发其作为食品应用中的功能性成分的潜力。
