Key Laboratory of Carbohydrate Science and Engineering, Chongqing Normal University, Chongqing, 401331, China.
Sci Rep. 2024 Sep 27;14(1):22161. doi: 10.1038/s41598-024-73068-6.
The mung bean peel polysaccharide (MBP) extracted by hot water was chemically modified. By changing the dosage of phosphorylation reagent and acetylation reagent, three kinds of phosphorylated MBP ( P-MBP-1, P-MBP-2, P-MBP-3 ) and acetylated MBP ( AC 0.6-MBP, AC 1-MBP, AC 1.4-MBP ) with different degrees of substitution were prepared. By measuring the sugar content and substitution degree of the modified products, it was found that the amount of reagent had a certain effect on both of them. The modified products were determined by infrared spectrum and nuclear magnetic resonance. The results showed that the chemical modification was successful. The in vitro antioxidant capacity (·OH scavenging ability, O·clearing ability, reducing capacity, resistance to lipid peroxidation) of seven polysaccharide were measured, which manifested that chemical modification could enhance the antioxidant ability of MBP to varying degrees, and the DS also had a certain impact on their antioxidant activity. This promoted the development of mung bean peel polysaccharide functional products and the utilization of mung bean peel resources.
热水提取的绿豆皮多糖（MBP）经化学修饰。通过改变磷酸化试剂和乙酰化试剂的用量，制备了三种不同取代度的磷酸化 MBP（P-MBP-1、P-MBP-2、P-MBP-3）和乙酰化 MBP（AC 0.6-MBP、AC 1-MBP、AC 1.4-MBP）。通过测量修饰产物的糖含量和取代度，发现试剂用量对两者都有一定的影响。通过红外光谱和核磁共振对修饰产物进行了测定，结果表明化学修饰是成功的。测定了七种多糖的体外抗氧化能力（·OH 清除能力、O·清除能力、还原能力、抗脂质过氧化能力），表明化学修饰可以在不同程度上提高 MBP 的抗氧化能力，DS 也对其抗氧化活性有一定影响。这促进了绿豆皮多糖功能产品的开发和绿豆皮资源的利用。
