抗氧化剂
消化(炼金术)
化学
DPPH
多糖
食品科学
体外
清除
生物化学
色谱法
作者
Xiaojuan Feng,Nana Bie,Jingyao Li,Mengli Zhang,Yihua Feng,Tingting Ding,Yue Zhao,Chunling Wang
标识
DOI:10.1016/j.ijbiomac.2022.03.154
摘要
In this study, we investigated the antioxidant properties and the changes of molecular weight (Mw), antioxidant activity, and microstructure of Chinese yam polysaccharides (CYP-A) during in vitro digestion. Results showed that the scavenging rate of 2, 2-diphenyl-1-picrylhydrazyl (DPPH) free radical of CYP-A was approximately 79% at the concentration of 6 mg/mL. Furthermore, the antioxidant ability positively correlated with the concentration of CYP-A. In addition, the Mw of CYP-A decreased (p < 0.05) after intestinal digestion. Fourier transform infrared showed that the degrees of esterification of CYP-A increased to 39.04% after 6 h of gastric digestion. Moreover, the structure of CYP-A changed after in vitro gastric digestion. The scanning electron microscope (SEM) images indicated that the surface morphology of CYP-A turned from smooth and irregular to a layered honeycomb after gastrointestinal digestion in vitro. Surprisingly, the activity of DPPH radical scavenging significantly increased (p < 0.05) in the intestinal digested samples of CYP-A, which showed a positive correlation with the concentration of CYP-A. However, the reducing power significantly decreased (p < 0.05) after in vitro intestinal digestion.
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