Structural characterization and antioxidant activities of kappa-carrageenan oligosaccharides degraded by different methods

作者：Sun Yujiao; Yang Bingying; Wu Yanmin; Liu Yang; Gu Xiao; Zhang Hong; Wang Chengjian; Cao Hongzhi; Huang Linjuan^*; Wang Zhongfu

来源：Food Chemistry, 2015, 178: 311-318.

DOI：10.1016/j.foodchem.2015.01.105

• kappa-Carrageenan
• Depolymerization
• ESI-MS analysis
• Antioxidant activities

In the present study, four kinds of kappa-carrageenan oligosaccharides were obtained by the degradation of parent kappa-carrageenan using free radical depolymerization, mild acid hydrolysis, kappa-carrageenase digestion and partial reductive hydrolysis, respectively. Their structure types were accurately and comparatively elucidated by ESI-MS and CID MS/MS. The antioxidant activities of different degraded products were investigated by four different antioxidant assays, including superoxide radical scavenging activity, hydroxyl radical scavenging activity, reducing power and DPPH radical scavenging activity. The methods of depolymerization had an influence on the antioxidant activities of kappa-carrageenan oligosaccharides obtained from kappa-carrageenan. These results indicated that the antioxidant activities of kappa-carrageenan oligosaccharides could be related to the degree of polymerization, the content of reducing sugar and sulfate groups, and the structure of reducing terminus.

• 出版日期2015-7-1
• 单位西北大学; 山东大学