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International Journal of Medicinal Mushrooms
IF: 1.423 5-Year IF: 1.525 SJR: 0.431 SNIP: 0.661 CiteScore™: 1.38

ISSN Print: 1521-9437
ISSN Online: 1940-4344

International Journal of Medicinal Mushrooms

DOI: 10.1615/IntJMedMushrooms.2019030663
pages 459-467

Characterization of Exopolysaccharide Produced by Phellinus vaninii (Agaricomycetes) and Antioxidant Potential for Meat Batter

Junguang Li
National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; College of Food and Biological Engineering, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou 450001, PR China; Henan Collaborative Innovation Center of Food Production and Safety, Zhengzhou 450001, PR China
Xuewei Jia
College of Food and Biological Engineering, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou 450001, PR China; Collaborative Innovation Center of Food Production and Safety, Zhengzhou, Henan, China
Yanchao Yao
College of Food and Biological Engineering, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou 450001, PR China
Yanhong Bai
National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; College of Food and Biological Engineering, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou 450001, PR China; Henan Collaborative Innovation Center of Food Production and Safety, Zhengzhou 450001, PR China

ABSTRACT

One polysaccharide fraction was successfully purified from the crude exopolysaccharide (EPS) of Phellinus vaninii Ljup by gel filtration chromatography. The size exclusion chromatography/multiangle laser light scattering system revealed that the average molecular weight of the fractions was 9.875 × 106 and the molecular conformation of the EPS was a rigid rod in aqueous solution. Then, monosaccharide composition analysis indicated that EPS was mainly composed of mannose, glucoronic acid, glucose, and galacturonic acid, with the molecular ratio of 3.78:2.52:1.10:1. Moreover, Fourier transform-infrared spectral analysis of the purified EPS revealed prominent functional reactive groups, such as hydroxyl and carboxylic, which correspond to a typical heteropolysaccharide. The in vitro antioxidant assay showed strong antioxidant properties, which might be attributed to the monosaccharide composition and molecular weight. It was also found that EPS could retard lipid oxidation in meat batter, monitored as thiobarbituric acid-reactive substances (TBARS). After 7 days of chilled storage, TBARS values of EPS-containing meat batter stored at chilled temperatures were significantly lower (P < 0.05) than samples without EPS.


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