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采用高温浸提法和酶法联合提取酿酒酵母甘露聚糖，对提取的甘露聚糖进行羧甲基化修饰，探析甘露聚糖及羧甲基化甘露聚糖的抗氧化活性。结果表明：高温浸提法的最佳提取条件为磷酸氢二钠-柠檬酸缓冲液、pH 7、提取温度120℃、料液比1∶4(g/mL)、提取时间2 h，酶解的最佳提取条件为酶添加量50 000 U/g、酶解温度55℃、酶解时间2 h，在此条件下获得的甘露聚糖纯度为91.33%，得率为9.57%。羧甲基化修饰的最佳条件为碱化时间2 h、预取代时间3 h、取代温度50℃、取代时间2 h、超声功率10%、超声时间3 min，按此方法提取到的甘露聚糖具有更优的羟基自由基、ABTS自由基、DPPH自由基清除能力。研究结果为后续对甘露聚糖的深入研究提供了基础。
Abstract：This study employed a combination of high-temperature extraction method and enzymatic methods to extract mannan from Saccharomyces cerevisiae. The extracted mannan was then modified through carboxymethylation,and the antioxidant activities of both the mannan and carboxymethylated mannan were evaluated. The results indicated that the optimal conditions for extracting mannooligosaccharides via high-temperature extraction method involved using sodium phosphatedibasic-citric acid buffer at pH 7,extraction temperature of 120 ℃,solid-to-liquid ratio of 1∶4(g/mL),and extraction time of 2 hours. For enzymatic hydrolysis,the best conditions were found to be an enzyme concentration of50 000 U/g,enzymolysis temperature of 55 ℃,and reaction time of 2 hours. Under these conditions,mannooligosaccharides with a purity of 91.33% and a yield of 9.57% were obtained. The optimal carboxymethylation modification conditions were determined to be 2 hours of alkalization,3 hours of pre-substitution,substitution temperature of 50 ℃,2 hours of substitution time,10% ultrasound power,and 3-minute ultrasound duration. Mannooligosaccharides extracted under these conditions exhibited strong scavenging abilities against hydroxyl radicals,ABTS radicals,and DPPH radicals. These findings provide a solid foundation for further research into mannooligosaccharides.
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基本信息:
中图分类号:O636.1
引用信息:
[1]好善鑫,邓泽琛,朱小燕,等.酿酒酵母甘露聚糖的提取、羧甲基化修饰及抗氧化活性研究[J].淮阴工学院学报,2025,34(02):30-39.
基金信息:
国家自然科学基金项目“基于梭形赖氨酸芽孢杆菌合成纳米银机制解析的可控合成研究”（22278171）;国家自然科学基金项目“表面氧空位缺陷强化Co_3O_4基类过氧化物酶活及其在食源性致病菌可视化检测中的增敏机制”（32202158）