每年出版 12 期
ISSN 打印: 1521-9437
ISSN 在线: 1940-4344
Indexed in
Characterization of Exopolysaccharide Produced by Phellinus vaninii (Agaricomycetes) and Antioxidant Potential for Meat Batter
摘要
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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Beltrame G., Hemming J., Yang H., Han Z., Yang B., Effects of supplementation of sea buckthorn press cake on mycelium growth and polysaccharides of Inonotus obliquus in submerged cultivation , Journal of Applied Microbiology, 131, 3, 2021. Crossref