Food and Fermentation Industries >

2024 , Vol. 50 >Issue 16: 249 - 255

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036884

Comparative analysis of preparation, structure, and antioxidant activity of carboxymethylated and phosphorylated curdlan

  • CI Luyu ,
  • NI Tianying ,
  • LAN Weibing
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  • 1(College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China)
    2(Collaborative Innovation Center for Guangxi Sugar Industry of Guangxi University, Nanning 530004, China)
    3(College of Food Engineering, Beibu Gulf University, Qinzhou 535000, China)

Received date: 2023-07-25

  Revised date: 2023-08-23

  Online published: 2024-09-19

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Abstract

Carboxymethylated and phosphorylated curdlan with improved water solubility were prepared by carboxymethylation and phosphorylation, and the structures and in vitro antioxidant activities of the two target products were analyzed and determined.Carboxymethylated curdlan with 0.375 degrees of substitution and molecular weight of 26 787 Da and phosphorylated curdlan with 6.77% content of phosphate and molecular weight of 11 451 Da were prepared by solvent method and phosphate method, respectively.After carboxymethylation, the water solubility of the curdlan increased by 5.48 times, and after phosphorylation, the water solubility of the curdlan increased by 6.75 times.The conformational changes of the two chemically modified curdlans in aqueous solution were not significant, and the structure was still trihelix.The results of scanning electron microscope showed that the surface of the curdlans after two chemical modifications became smooth and the structure became more compact.After carboxymethylation and phosphorylation, the scavenging abilities of the curdlans on DPPH free radicals, ABTS cationic radicals, and superoxide anions were obviously improved.In this study, the relationship between antioxidant activity and the structure of curdlan and their derivatives was analyzed, providing a theoretical basis for the modification and development of curdlan.

Key words： curdlan; carboxymethylation; phosphorylation; antioxidant activity

Cite this article

CI Luyu , NI Tianying , LAN Weibing . Comparative analysis of preparation, structure, and antioxidant activity of carboxymethylated and phosphorylated curdlan[J]. Food and Fermentation Industries, 2024 , 50(16) : 249 -255 . DOI: 10.13995/j.cnki.11-1802/ts.036884

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