Effects of origin and harvest period on characterisation, structure and antioxidant activity of polysaccharides derived from Porphyra haitanensis
文献类型： 外文期刊
作者： Ji, Chenyang 1 ; Pan, Chuang 1 ; Huang, Haichao 4 ; Tao, Fengting 1 ; Lin, Shanting 1 ; Chen, Shengjun 1 ; Qi, Bo 1 ; Hu, 1 ;
作者机构： 1.Chinese Acad Fishery Sci, Minist Agr & Rural Affairs, Natl R&D Ctr Aquat Prod Proc, South China Sea Fisheries Res Inst,Key Lab Aquat, Guangzhou 510300, Peoples R China
2.Guangdong Ocean Univ, Guangdong Prov Engn Technol Res Ctr Seafood, Coll Food Sci & Technol,Guangdong Prov Key Lab Aq, Key Lab Adv Proc Aquat Product Guangdong Higher E, Zhanjiang 524088, Peoples R China
3.Dalian Polytechn Univ, Collaborat Innovat Ctr Seafood Deep Proc, Dalian 116034, Peoples R China
4.Univ Shanghai Sci & Technol, Sch Med Instrument & Food Engn, Shanghai 200093, Peoples R China
5.Chinese Acad Fishery Sci, East China Sea Fisheries Res Inst, Shanghai 200090, Peoples R China
关键词： antioxidant activity; harvest period; microstructure; origin; physicochemical characterisation; Porphyra haitanensis polysaccharides
期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.713； 五年影响因子：3.408 ）
ISSN： 0950-5423
年卷期：
页码：
收录情况： SCI
摘要： In the present study, the influences of different origins and harvest periods on the characterisation, structure and antioxidant activity of Porphyra haitanensis polysaccharides (PHPs) were investigated. PHPR03 obtained from the third harvest period (late December) in Raoping possessed the highest content of sulphate group (14.70%), the lowest viscosity (434.34 mL center dot g(-1)) and exhibited better antioxidant activity. FTIR spectrum confirmed that PHPs obtained in different origins and harvest periods had similar functional groups (O-H, C-H and C-O group). Thermal gravimetric analysis suggested that PHPR03 has good thermal stability until 182 degrees C. PHPR03 microstructure was detected using scanning electron microscopy, and it was mainly irregular flocs. Atomic force microscope data showed that its diameter and height ranged from 1.32 to 1.99 mu m and 14.16 to 34.92 nm, respectively. X-ray diffraction and Congo red experiments indicated that PHPR03 belongs to amorphous material with weak rigidity and exists in the form of random coils in an aqueous solution. PHPR03 resulted in a decrease of thiobarbituric acid-reactive substances value of ground pork. This study provides the theoretical basis for rational utilisation and further applications in the food industry of PHPs.
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