Optimization of enzymes-microwave-ultrasound assisted extraction of Lentinus edodes polysaccharides and determination of its antioxidant activity
文献类型： 外文期刊
作者： Yin, Chaomin 1 ; Fan, Xiuzhi 1 ; Fan, Zhe 1 ; Shi, Defang 1 ; Gao, Hong 1 ;
作者机构： 1.Hubei Acad Agr Sci, Inst Agroprod Proc & Nucl Agr Technol, Wuhan 430064, Hubei, Peoples R China
2.Natl Res & Dev Ctr Edible Fungi Proc Wuhan, Wuhan 430064, Hubei, Peoples R China
关键词： Lentinus edodes polysaccharides; Enzymes-microwave-ultrasound assisted extraction; Response surface methodology; Antioxidant activities
期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：6.953； 五年影响因子：6.737 ）
ISSN： 0141-8130
年卷期： 2018 年 111 卷
页码：
收录情况： SCI
摘要： Enzymes-microwave-ultrasound assisted extraction (EMUE) method had been used to extract Lentinus edodes polysaccharides (LEPs). The enzymatic temperature, enzymatic pH, microwave power and microwave time were optimized by response surface methodology. The yields, properties and antioxidant activities of LEPs from EMUE and other extraction methods including hot-water extraction, enzymes-assisted extraction, microwave-assisted extraction and ultrasound-assisted extraction were evaluated. The results showed that the highest LEPs yield of 9.38% was achieved with enzymatic temperature of 48 degrees C, enzymatic pH of 5.0, microwave power of 440 W and microwave time of 10 min, which correlated well with the predicted value of 9.79%. Additionally, LEPs from different extraction methods possessed typical absorption peak of polysaccharides, which meant different extraction methods had no significant effects on type of glycosidic bonds and sugar ring of LEPs. However, SEM images of LEPs from different extraction methods were significantly different. Moreover, the different LEPs all showed antioxidant activities, but LEPs from EMUE showed the highest reducing power when compared to other LEPs. The results indicated LEPs from EMUE can be used as natural antioxidant component in the pharmaceutical and functional food industries. (C) 2018 Elsevier B.V. All rights reserved.
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