食品与发酵工业 >

2025 , Vol. 51 >Issue 8: 157 - 164

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040530

研究报告

有限水解微拟球藻多糖及其理化性质和抗氧化活性的分析

  • 路亚辉 ,
  • 肖金艳 ,
  • 向瑞琦 ,
  • 王宝贝 ,
  • 林丽芹 ,
  • 谢友坪 ,
  • 加晶
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  • 1(福州大学 先进制造学院,福建 泉州,362251)
    2(泉州师范学院 海洋与食品学院,福建省海洋藻类活性物质制备与功能开发重点实验室,福建 泉州,362000)
    3(近海资源生物技术福建省高校重点实验室,福建 泉州,362000)
    4(泉州师范学院 化工与材料学院,福建 泉州,362000)
    5(福州大学 生物科学与工程学院,福建 福州,350108)
    6(微藻生物能源与资源北京市重点实验室,北京,100142)
    7(国家开发投资集团有限公司,国投生物科技投资有限公司,国投微藻生物科技中心,北京,100034)
第一作者:硕士研究生(王宝贝教授和林丽芹讲师为共同通信作者,E-mail:baobeiw@qztc.edu.cn;liqin-100@163.com)

收稿日期: 2024-07-21

  修回日期: 2024-09-26

  网络出版日期: 2025-05-28

基金资助

泉州市科技计划项目(2020C027R);福建省自然科学基金项目(2020J01786);福建省重点实验室建设项目(2022KF08)

收起

Limited hydrolysis of Nannochloropsis sp.polysaccharides and their physicochemical properties and antioxidant activities

  • LU Yahui ,
  • XIAO Jinyan ,
  • XIANG Ruiqi ,
  • WANG Baobei ,
  • LIN Liqin ,
  • XIE Youping ,
  • JIA Jing
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  • 1(College of Advanced Manufacturing, Fuzhou University, Quanzhou 362251, China)
    2(Fujian Province Key Laboratory for the Development of Bioactive Material from Marine Algae, College of Oceanology and Food Science, Quanzhou Normal University, Quanzhou 362000, China)
    3(Key Laboratory of Inshore Resources and Biotechnology Fujian Province University, Quanzhou 362000, China)
    4(College of Chemical Engineering and Materials Science, Quanzhou Normal University, Quanzhou 362000, China)
    5(College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China)
    6(Beijing Key Laboratory of Microalgae Bioenergy and Bioresource, Beijing 100142, China)
    7(SDIC Microalgae Biotechnology Center, SDIC Biotechnology Investment Co.Ltd., State Development and Investment Corporation, Beijing 100034, China)

Received date: 2024-07-21

  Revised date: 2024-09-26

  Online published: 2025-05-28

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摘要

该研究采用超声辅助过氧化氢-维生素C法和过氧化氢-Fe2+法对微拟球藻多糖NSP-3进行有限水解,得到2种降解多糖C-NSP-3和Fe-NSP-3,通过分析降解前后多糖的理化性质和抗氧化活性比较2种方法的降解效果。水解后微拟球藻多糖的蛋白质含量、硫酸根含量、黏度、重均分子质量和平均粒径均显著降低(P<0.05);其中Fe2+的催化作用更强,降解的效果更好,所得多糖的重均分子质量和平均粒径更小。红外光谱表明2种水解方法对多糖结构均没有显著损伤,单糖组分和主要官能团没有明显改变,仅使官能团含量降低。抗氧化活性分析表明,微拟球藻多糖具有一定的抗氧化能力,并且有限水解可以显著提升多糖的抗氧化活性,其抗氧化活性依次为C-NSP-3>Fe-NSP-3>NSP-3;Fe-NSP-3分子质量虽然低于C-NSP-3,但抗氧化活性不如C-NSP-3,其原因可能是Fe-NSP-3被过度降解。该研究为微拟球藻多糖的开发利用和降解方法的选择提供了理论参考。

关键词： 微拟球藻; 多糖; 降解; 超声辅助; 理化性质; 抗氧化活性

本文引用格式

路亚辉 , 肖金艳 , 向瑞琦 , 王宝贝 , 林丽芹 , 谢友坪 , 加晶 . 有限水解微拟球藻多糖及其理化性质和抗氧化活性的分析[J]. 食品与发酵工业, 2025 , 51(8) : 157 -164 . DOI: 10.13995/j.cnki.11-1802/ts.040530

Abstract

In this study, ultrasound-assisted hydrogen peroxide-vitamin C and hydrogen peroxide-Fe2+ methods were used for the limited hydrolysis of Nannochloropsis sp.polysaccharide NSP-3, and two degraded polysaccharides, C-NSP-3 and Fe-NSP-3, were obtained, and the degradation effects of the two methods were compared by analysing the physicochemical properties of the polysaccharides before and after degradation, as well as their antioxidant activities.The protein content, sulphate content, viscosity, weight average molecular weight, and average particle size of the polysaccharides of Nannochloropsis sp.were significantly reduced after hydrolysis (P < 0.05).The catalytic effect of Fe2+ was stronger, the degradation was better, and the weight average molecular weight and average particle size of the resulting polysaccharides were smaller.Infrared spectroscopy showed that both hydrolysis methods did not cause significant damage to the polysaccharide structure, and there was no significant change in the monosaccharide components and major functional groups, which only led to a decrease in the content of functional groups.The antioxidant activity analysis showed that the polysaccharides of Nannochloropsis sp.had certain antioxidant capacity, and the limited hydrolysis could significantly enhance the antioxidant activity of the polysaccharides, and their antioxidant activities were in the order of C-NSP-3>Fe-NSP-3>NSP-3.Although the molecular weight of Fe-NSP-3 was lower than that of C-NSP-3, the antioxidant activity was not as good as that of C-NSP-3, which may be due to the fact that the Fe-NSP-3 was over-degraded.This study provides a theoretical reference for the development and utilization of polysaccharides from Nannochloropsis sp.and the selection of degradation methods.

Key words： Nannochloropsis sp.; polysaccharides; degradation; ultrasound-assisted; physical and chemical properties; antioxidant activity

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