Jie Xu,Li-Li Xu,Qin-Wei Zhou,Shu-Xian Hao,Tao Zhou,Hu-Jun Xie
In order to improve the antioxidant activity of polysaccharide derived from E nteromorpha prolifera (PEP), PEP was hydrolyzed to relatively low molecular weight polysaccharides in the presence of either pectinase or gluco-amylase. Response surface methodology was employed to optimize the hydrolysis conditions based on the polysaccharide degradation rate. Optimum hydrolysis for pectinase was found to be: enzyme concentration 9.36 U/mL, reaction temperature 56C and pH 4.45; for gluco-amylase, the optimum conditions were: enzyme concentration 14.20 U/mL, reaction temperature 49C and pH 4.48. The enzymatic hydrolysates of polysaccharide obtained under optimal conditions were evaluated for their antioxidant activities by determining their ability to scavenge 1,1-diphenyl-2-picrylhydrazyl, hydroxyl and superoxide anion radicals. The results indicate that the enzymatic hydrolysates of polysaccharide exhibited stronger free radical scavenging ability than nondegraded polysaccharide, while pectinase hydrolyzed polysaccharide was found to possess superior radical scavenging ability to that of gluco-amylase hydrolyzed polysaccharide. Practical Applications In order to fully utilize polysaccharide resources, an effective method to improve the antioxidant activity of E nteromorpha prolifera was established by enzymatic degradation. The hydrolysates obtained by this method may be used as ingredients of functional foods due to their antioxidant activity.
To explore the potential application of enzymatic degraded polysaccharides from Enteromorpha prolifra (EEP) as antioxidant in fish oils, a stable fish oil emulsion system incorporating EEP was established. Effects of emulsifier (Tween 80, gum arabic and lecithin) and EEP concentration on the physical characteristics of fish oil emulsions were investigated. The results indicated that Tween 80 was the best choice, and 1% (w/w) of EEP was the optimum concentration for the preparation of fish oil emulsions. Influence of EEP on the oxidative stability and physical stability of fish oil emulsions was compared with that of antioxidants V E and TBHQ by determining the physical properties, lipid hydroperoxide formation, secondary reaction products formation, pH and long chain polyunsaturated fatty acid content, during storage at 45 °C. The results indicated that the fish oil emulsion system (5% oil, 1% EEP and 1% Tween 80, w/w) possessed good physical and oxidative stabilities.
危险品化学品经营许可证（带存储）