Kefiran was extracted from Kefir grains and fermented milk of Kefir, and their physicochemical properties and antioxidant activity were studied. The optimal extraction conditions were obtained by single factor and orthogonal experiments with extraction rate of Kefiran as the index. The obtained Kefiran were tested by scanning electron microscope, infrared spectrum, emulsifying property and antioxidant activity. The edge of Kefiran extracted from Kefir grains was irregular dendritic structure, and many spherical structures with similar size and shape were attached to it. The Kefiran extracted from Kefir fermented milk was loose and reticulate. The infrared spectrum peaks of Kefiran extracted from different raw materials had no obvious difference. The emulsifying activity and flocculation activity of Kefiran extracted from Kefir grains were better than those extracted from Kefir fermented milk. Furthermore, the Kefiran extracted from Kefir fermented milk showed higher antioxidant activity than the Kefiran from Kefir grains. Due to the differences in physicochemical properties and antioxidant properties of Kefiran from the two sources, combined with the later structural determination, it can further lay a theoretical foundation for the study of the structure-activity relationship between the two Kefiran.
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