摘要
鸡腿菇是一种营养丰富,具有多种活性成分的食用菌。多糖是其主要的生物活性成分之一,在鸡腿菇的许多功效中发挥着重要的作用,极具开发潜力。因此,文章基于多糖合成酶活性对鸡腿菇多糖发酵条件进行优化,得到了多糖合成酶UDP-葡萄糖焦磷酸化酶(UGPase)最优活性的液态发酵条件:碳源23.39 g/L、氮源47.25 g/L、pH5.70,并在该条件下获得了鸡腿菇胞内多糖。进一步对鸡腿菇胞内多糖的含量、单糖组成、微观结构及功能特性进行了研究。结果表明,鸡腿菇胞内多糖的含量为(56.20±0.36)mg/g。紫外光谱分析表明鸡腿菇胞内多糖无蛋白质及核酸残留。单糖组成分析表明其由D-葡萄糖、D-半乳糖、D-甘露糖、L-鼠李糖、D-葡萄糖醛酸构成,摩尔比为1:0.53:0.033:0.033:0.012。扫描电镜(SEM)和原子力显微镜(AFM)分析表明鸡腿菇胞内多糖的表面粗糙且具有褶皱,其不是单一链的分子,是由多个链组成的聚合物。功能特性研究表明,其具有良好的持水性能、持油性能、发泡性能和乳化性能,可以进一步开发为天然食品添加剂。该结果为深入研究及进一步开发深层发酵获得的鸡腿菇胞内多糖提供了理论依据。
Coprinus comatus is an edible mushroom with rich nutrients and a variety of active ingredients.Polysaccharides are one of its main biologically active ingredients,which play an important role in many functions of Coprinus comatus and have great development potential.Therefore,this study optimized the fermentation conditions of Coprinus comatus polysaccharide based on the activity of polysaccharide synthase and obtained the optimal liquid fermentation conditions (carbon source 23.39 g/L,nitrogen source 47.25 g/L,pH 5.70) for the UGPase activity of Coprinus comatus.And under this condition,we obtained the intracellular polysaccharide of Coprinus comatus.The content,monosaccharide composition,microstructure and functional characteristics of Coprinus comatus intracellular polysaccharides were further studied.The results showed that the intracellular polysaccharide content of Coprinus comatus was (56.20±0.36)mg/g.UV-spectrum analysis showed that there was no protein and nucleic acid residue.Monosaccharide composition analysis showed that Coprinus comatus intracellular polysaccharide was composed of D-glucose,D-galactose,D-mannose,L-rhamnose and D-glucuronic acid with a molar ratio of 1:0.53:0.033:0.033:0.012.Atomic force microscopy (AFM) and scanning electron microscopy (SEM) analysis showed that the surface of the polysaccharides was rough and folded,and it was not a single chain molecule,but a polymer composed of multiple chains.Research on functional characteristics showed that it had good water-holding performance,oil-holding performance,foaming performance and emulsifying performance,and can be further developed as a natural food additives.The results of this study provide a theoretical basis for the further study and development of deep fermentation polysaccharides from Coprinus comatus.
作者
王永霞
孙敏
李惟栋
韩春超
WANG Yongxia;SUN Min;LI Weidong;HAN Chunchao(School of Pharmacy,Shandong University of Traditional Chinese Medicine,Ji'nan 250355,China)
出处
《食品科技》
CAS
北大核心
2021年第5期161-167,共7页
Food Science and Technology
基金
山东省重点研究发展计划项目(2017YYSP030)
山东省重大科技创新计划项目(2017CXGC1307)
济南市科技计划项目(201303055)。
