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American Journal of Biochemistry and Biotechnology

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Research Article · Open access · Published 16 August 2022

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

Yingyun Peng1, Xue Bai1, Hanwen Xu1, Yuan Jin1, Yufeng Wu1 & Yiyong Chen1

American Journal of Biochemistry and Biotechnology, Volume 18, Issue 3, pp. 279–288 · doi.org/10.3844/ajbbsp.2022.279.288

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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.

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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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Phosphorylation, Characterization, and Antioxidant Activity of Polysaccharides from Flammulina Velutipes ScrapsAmerican Journal of Biochemistry and Biotechnology · Volume 18, Issue 3 · pp. 279–288 · CC BY 4.0Download