Preparation, composition analysis and antioxidant activities of konjac oligo-glucomannan
Preparation, composition analysis and antioxidant activities of konjac oligo-glucomannan
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DOI：
10.1016/j.carbpol.2015.05.025
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发表时间：
2015-10-05
影响因子：
11.2
通讯作者：
Ding, Yuting
中科院分区：
文献类型：
--
作者：
Liu, Jianhua;Xu, Qiuhong;Ding, Yuting
利用β-甘露聚糖酶降解魔芋葡甘露聚糖制备魔芋低聚葡甘露聚糖。通过酶解产物的粘度监测水解过程。对影响KG酶解的因素进行了研究，确定了KG酶解的最佳工艺条件为：酶解时间2 h，酶解温度50 ℃，pH值6.0，酶浓度150 U/g。在此优化条件下，水解产物的粘度最小（31.9mPa.s）。所得KOG的平均聚合度（DP）约等于5.2。KG和KOG的傅里叶变换红外光谱（FTIR）结果表明KG被成功降解。此外，通过测定羟基自由基（中心点OH）和1，1-二苯基-2-苦基吡嗪基（中心点DPPH）的清除能力，以及测定还原力，评价了它们的抗氧化活性。结果表明，KOG具有明显的抗氧化活性。综上所述，这项研究表明KOG有可能被用作天然抗氧化剂。(C)2015爱思唯尔有限公司版权所有。
Konjac oligo-glucomannan (KOG) was prepared by degradation of konjac glucomannan (KG) using beta-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 2 h; temperature 50 degrees 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 (center dot OH) and 1,1-diphenyl-2-picrylhrazyl radical (center dot 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. (C) 2015 Elsevier Ltd. All rights reserved.