Research Article Open Access

Preparation, Characterization and Antioxidant Activity of a Novel Acetylated Polysaccharide from Flammulina Velutipes

Yingyun Peng1, Han Jiang1, Yufeng Wu1, Jinlong Zhang1, Jianhua Zhou2 and Yiyong Chen1
  • 1 School of Biology and Food Engineering, Changshu Institute of Technology, China
  • 2 Center of Technology and Development, Zhangjiagang Tianyuan Ecological Breeding Co., Ltd, China

Abstract

In this study, a novel polysaccharide FVP2a wasextracted and purified from F. velutipes. Ac-FVP2a was prepared bychemical acetylation. The preparation process of Ac-FVP2a was optimized usingthe response surface method based on three experimental factors includingreaction time, reaction temperature, and the ratio of FVP2a to aceticanhydride. The physicochemical characteristics andantioxidant activities of Ac-FVP2a in vitro were investigated. The results showed that the optimalpreparation process of Ac-FVP2a was a reaction time of 2.5 h, reactiontemperature of 45℃ and ratio of FVP2ato acetic anhydride of 1:37 (g/mL), respectively. The monosaccharides of Ac-FVP2awith an average molecular weight of 1.97 × 105 Da were galactose,glucose, rhamnose, xylose, and arabinose and the molar ratio were1.65:1:0.13:0.26:1.12. FT-IR suggested that Ac-FVP2a was prepared successfully.Ac-FVP2a had stronger antioxidant activities with better thermal stability thanFVP2a. Ac-FVP2a might have the potential to become a novel antioxidant in thefood industry.

American Journal of Biochemistry and Biotechnology
Volume 18 No. 3, 2022, 340-349

DOI: https://doi.org/10.3844/ajbbsp.2022.340.349

Submitted On: 10 February 2022 Published On: 20 September 2022

How to Cite: Peng, Y., Jiang, H., Wu, Y., Zhang, J., Zhou, J. & Chen, Y. (2022). Preparation, Characterization and Antioxidant Activity of a Novel Acetylated Polysaccharide from Flammulina Velutipes. American Journal of Biochemistry and Biotechnology, 18(3), 340-349. https://doi.org/10.3844/ajbbsp.2022.340.349

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Keywords

  • Polysaccharide
  • Flammulina Velutipes
  • Acetylation
  • Antioxidant Activity