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《The Food Industry》 2015-01
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Enzymatic Modification and Antioxidant Activity of Polysaccharides from Allium macrosttemon Bge.

Xia Xin-kui;Dou Cheng-lin;Dept. of Food Science, Xinyang College of Agriculture and Forestry;  
In order to optimize the enzymatic modification conditions of polysaccharides from Allium macrosttemon Bge.(PAM) and investigate the probability of enzymatic modification to enhance PAM activity, total PAM extracted by ethanol precipitation and three fractional PAMs obtained by chromatography were modified by α-amylase; Response surface methodology was employed to optimize conditions for the enzymatic modification of polysaccharides based on O2-· scavenging activity. In addition, modified polysaccharides were tested for O2-· scavenging activity by pyrogallol autoxidation method. The result showed the optimized hydrolysis parameters were in decreasing order of their effects on O2-· scavenging activity of modified polysaccharides: enzyme dosage, temperature and p H and their optimal conditions were 263 U/g, 45 ℃ and 5.8, respectively. Under these conditions, the maximum predicted and experimental O2-· scavenging rates of modified polysaccharides were 80.13% and 80.16%. The results of the validation experiments showed good reproducibility and thus, the fitted prediction model was applicable in practice. The antioxidant tests showed that the antioxidant activity of PAM could be enhanced by enzymatic modification.
【Fund】: 河南省科技攻关计划项目(No.102102310319)
【CateGory Index】: TQ281
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