Phosphorylation, Characterization, and Antioxidant Activity of Polysaccharides from Flammulina Velutipes Scraps
- 1 School of Biology and Food Engineering, Changshu Institute of Technology, China
In this study, polysaccharides from Flammulina velutipes Scraps(FVSP) were extracted. The preparation conditions of the Phosphorylated derivativeof FVSP (Ph-FVSP) were optimized based on single experiments and responsesurface analysis. Characterization and antioxidant properties of FVSP andPh-FVSP were investigated. The optimum phosphorylation modification process ofFVSP obtained was as follows: The mass ratio of STPP/STMP was 1:2, the reaction temperature was 70℃, the reaction timewas 5.4 h and the pH was 9.2. Infrared spectroscopy suggested that thephosphorylation of FVSP was successful. Compared with FVSP, Ph-FVSP was morecapable of scavenging hydroxyl radicals and superoxide anions. Our resultsrevealed that Ph-FVSP had potential as a novel food additive and antioxidant inthe food industry.
Copyright: © 2022 Yingyun Peng, Xue Bai, Hanwen Xu, Yuan Jin, Yufeng Wu and Yiyong Chen. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
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- Flammulina Velutipes Scraps
- Response Surface Methodology (RSM)
- Antioxidant Activity