摘要 为探究发酵对金针菇菇根多糖提取、结构及抗氧化活性的影响,首先将金针菇菇根进行固态厌氧发酵,然后分别提取普通菇根和发酵菇根的多糖,研究pH值、超高压压力和超高压时间对得率的影响,并用响应面法优化,最后分析2种多糖的结构及抗氧化活性。结果表明,发酵使金针菇菇根多糖提取得率提高9.13%;相比普通菇根多糖,发酵菇根多糖呈板状,分子聚集作用增强,单糖组成比例改变,其中甘露糖比例显著升高;等浓度下发酵菇根多糖的抗氧化活性高于普通菇根多糖,浓度越高差异越大。因此,发酵可以提高金针菇菇根多糖的提取得率,并通过改变多糖的结构和单糖组成比例增强其抗氧化活性。 To explore the effect of fermentation on the extraction,structure and antioxidant activity of Flammulina velutipes root polysaccharides (FVRP),this experiment took Flammulina velutipes root (FVR) for solid anaerobic fermentation first,and then extracted polysaccharides from FVR and fermented Flammulina velutipes root (FFVR) respectively,studied the effect of pH,ultra-high pressure and ultra-high pressure time on yield of FVRP,with response surface design to optimize;finally,the structure and antioxidant activity of polysaccharides were analyzed.The results showed that fermentation increased the yield of polysaccharides by 9.13%.Compared with FVRP,fermented Flammulina velutipes root polysaccharide (FFVRP) were in the form of plate,whose molecular aggregation was enhanced,and the monosaccharide composition ratio was changed,among which the mannose ratio was significantly increased.The antioxidant activity of FFVRP was higher than FVRP at the same concentration,and the higher the concentration,the greater the difference was.Therefore,fermentation could improve the extraction rate of FVRP and enhance its antioxidant activity by changing the structure and monosaccharide composition ratio.
机构地区 上海交通大学农业与生物学院
出处 《食品科技》 CAS 北大核心 2021年第3期147-154,共8页 Food Science and Technology
基金 上海市科技兴农项目(2019-02-08-00-08-F01155)。
关键词 发酵 金针菇菇根 多糖 提取 结构 抗氧化 fermentation Flammulina velutipes root polysaccharides extraction structure antioxidant
