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《Food Science》 2009-13
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Antioxidations of Acid-degrade Water-soluble Polysaccharides from Tremella fuciformis

WU Qiong1,DAI Yong-gang2,GAO Chang-cheng1,NING Zheng-xiang3 (1. Key Laboratory of Agricultural Products Processing, Changchun University, Changchun 130022, China; 2. Research Center of Agricultural Products Processing, Jilin Academy of Agricultural Sciences, Changchun 130033, China ; 3. College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China)  
The water-soluble polysaccharides extracted from Tremella fuciformis were degraded into low-molecular-weight polysaccharides using hydrochloric acid under different conditions. Then the antioxidant effects of the low-molecular-weight Tremella fuciformis polysaccharides (LTPs) obtained were investigated via the determination of DPPH radical scavenging activity in vitro. The results indicated that after the degradation in 0.1 mol/L hydrochloric acid solution at 50 ℃ for 0.5-3 h, the viscosity of the initial polysaccharides solution declined gradually from 17.8 mPa · s to 16.5-9.8 mPa · s, and the average molecular weights (MWs) of the LTPs were within the range of 2-10 kD and their antioxidant activity was higher than that of the undegraded water-soluble Tremella fuciformis polysaccharides . However, the LTPs with the average MW of higher than 10 kD or less than 2 kD, had weak antioxidant activity.
【CateGory Index】: R285
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