Food and Fermentation Industries >

2023 , Vol. 49 >Issue 22: 208 - 214

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033411

Effects of alkaline electrolyzed water extraction on the properties and antioxidant activity of Morchella polysaccharides

  • SONG Guangming ,
  • DENG Liling ,
  • ZHAO Yi ,
  • ZENG Yunjun ,
  • LIU Jie ,
  • ZHONG Geng
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Chongqing Medical and Pharmaceutical College, Chongqing 401334, China)
    3(Chongqing Institute of Biotechnology Co.Ltd, Chongqing 401121, China)
    4(Chongqing Grain and Oil Quality Supervision and Inspection Station, Chongqing 400040, China)
    5(Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400716, China)

Received date: 2022-08-23

  Revised date: 2022-09-20

  Online published: 2023-12-25

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Abstract

The aim of this study was to reveal the influence of extracted polysaccharides with alkaline electrolyzed water (AEW) from Morchella on the properties and antioxidant activity. In this experiment, AEW, pure water and alkaline water were used to extract Morchella polysaccharide. The extraction yield, properties and antioxidant activity of the polysaccharides from three extraction methods were compared. Results exhibited that the AEW extraction method was an efficient method for extracting Morchella polysaccharide, the yield of polysaccharide was 7.12% significantly higher than that extracted with alkaline water (6.65%, P＜0.05), which was 42.4% higher than pure water. The polysaccharides extracted by the three methods all were low crystallinity polysaccharides which had the same infrared spectral characteristics. Moreover, gel permeation chromatography (GPC) and HPLC showed that the monosaccharide composition ratio and molecular weight distribution of the polysaccharides extracted from pure water and AEW were similar; the molecular weight distribution of polysaccharides extracted from alkaline water was wider, and the monosaccharide composition ratio also changed. Ferric ion-reducing antioxidant power (FRAP), DPPH free radical, and ABTS cationic free radical scavenging activity showed that the polysaccharides extracted with AEW exhibited significantly higher antioxidant capacity. Results showed that AEW was a potential extraction method, it could obtain Morchella polysaccharide with higher yield and better biological activity.

Key words： Morchella; polysaccharide; alkaline electrolyzed water; physicochemical properties; antioxidant

Cite this article

SONG Guangming , DENG Liling , ZHAO Yi , ZENG Yunjun , LIU Jie , ZHONG Geng . Effects of alkaline electrolyzed water extraction on the properties and antioxidant activity of Morchella polysaccharides[J]. Food and Fermentation Industries, 2023 , 49(22) : 208 -214 . DOI: 10.13995/j.cnki.11-1802/ts.033411

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