THE EFFECTS OF PROTEIN-BOUND POLYSACCHARIDES FROM CHINESE YAM ON THE ANTIOXIDANT ACTIVITIES

Chinese yam polysaccharides were studied either through removing protein with Sevag′s method and proteinase′s method or not. The antioxidant activities of the three polysaccharides were evaluated by determining the reducing capacity ,and scavenging effects on H2O2, O2-·, ·OH. The results showed that the antioxidant activity was the strongest after the protein was removed by Sevag′s method and the infirmest after the protein was removed with proteinase′s method. The results suggested that protein-bound polysaccharides from Chinese yam have more antioxidant activity.