Research Article Open Access

Phosphorylation, Characterization, and Antioxidant Activity of Polysaccharides from Flammulina Velutipes Scraps

Yingyun Peng1, Xue Bai1, Hanwen Xu1, Yuan Jin1, Yufeng Wu1 and Yiyong Chen1
  • 1 School of Biology and Food Engineering, Changshu Institute of Technology, China

Abstract

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.

American Journal of Biochemistry and Biotechnology
Volume 18 No. 3, 2022, 279-288

DOI: https://doi.org/10.3844/ajbbsp.2022.279.288

Submitted On: 24 June 2022 Published On: 16 August 2022

How to Cite: Peng, Y., Bai, X., Xu, H., Jin, Y., Wu, Y. & Chen, Y. (2022). Phosphorylation, Characterization, and Antioxidant Activity of Polysaccharides from Flammulina Velutipes Scraps. American Journal of Biochemistry and Biotechnology, 18(3), 279-288. https://doi.org/10.3844/ajbbsp.2022.279.288

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Keywords

  • Polysaccharide
  • Flammulina Velutipes Scraps
  • Phosphorylation
  • Response Surface Methodology (RSM)
  • Antioxidant Activity