@article {10.3844/ajbbsp.2022.279.288, article_type = {journal}, title = {Phosphorylation, Characterization, and Antioxidant Activity of Polysaccharides from Flammulina Velutipes Scraps}, author = {Peng, Yingyun and Bai, Xue and Xu, Hanwen and Jin, Yuan and Wu, Yufeng and Chen, Yiyong}, volume = {18}, number = {3}, year = {2022}, month = {Aug}, pages = {279-288}, doi = {10.3844/ajbbsp.2022.279.288}, url = {https://thescipub.com/abstract/ajbbsp.2022.279.288}, 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.}, journal = {American Journal of Biochemistry and Biotechnology}, publisher = {Science Publications} }