Zimoch-Korzycka Anna, Kulig Dominika, Król-Kilińska Żaneta, Żarowska Barbara, Bobak Łukasz, Jarmoluk Andrzej
Department of Functional Food Products Development, The Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, Chelmonskiego 37, 51-630 Wroclaw, Poland.
Department of Biotechnology and Food Microbiology, The Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, Chelmonskiego 37, 51-630 Wroclaw, Poland.
Polymers (Basel). 2021 Jul 9;13(14):2258. doi: 10.3390/polym13142258.
The aim of the study was to obtain alginate oligosaccharides by using two degradation methods of sodium alginate (SA): with hydrochloric acid (G-guluronate, M-mannuronate and G + M fractions) and hydrogen peroxide (HAS-hydrolyzed SA), in order to assess and compare their biological activity and physico-chemical properties, with an attempt to produce gels from the obtained hydrolysates. The efficiency of each method was determined in order to select the fastest and most efficient process. The ferric ion reducing antioxidant power (FRAP), the ability to scavenge DPPH free radicals, rheological properties, Fourier Transformed Spectroscopy (FTIR) and the microbiological test against and were performed. In order to check the functional properties of the obtained oligosaccharides, the texture profile analysis was assessed. The hydrolysis yield of acid SA depolymerization was 28.1% and from hydrogen peroxide SA, depolymerization was 87%. The FTIR analysis confirmed the degradation process by both tested methods in the fingerprint region. The highest ferric reducing antioxidant power was noted for HSA (34.7 µg), and the highest hydroxyl radical scavenging activity was obtained by G fraction (346 µg/Trolox ml). The complete growth inhibition (OD = 0) of alginate hydrolysates was 1%. All tested samples presented pseudoplastic behavior, only HSA presented the ability to form gel.
本研究的目的是通过两种降解海藻酸钠（SA）的方法来获得海藻酸寡糖：一种是用盐酸（G-古洛糖醛酸、M-甘露糖醛酸和G+M组分），另一种是用过氧化氢（HAS-水解SA），以便评估和比较它们的生物活性和物理化学性质，并尝试从所得水解产物制备凝胶。确定每种方法的效率，以选择最快且最有效的过程。进行了铁离子还原抗氧化能力（FRAP）、清除DPPH自由基的能力、流变学性质、傅里叶变换光谱（FTIR）以及针对 和 的微生物测试。为了检查所得寡糖的功能特性，评估了质地剖面分析。酸性SA解聚的水解产率为28.1%，过氧化氢SA解聚的水解产率为87%。FTIR分析证实了两种测试方法在指纹区的降解过程。HSA的铁还原抗氧化能力最高（34.7μg），G组分的羟基自由基清除活性最高（346μg/Trolox ml）。海藻酸水解产物的完全生长抑制（OD=0）为1%。所有测试样品均呈现假塑性行为，只有HSA具有形成凝胶的能力。
