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Acetylation modification and antioxidant activity of polysaccharides from Agrocybe cylindracea

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Abstract

In this paper, polysaccharides from Agrocybe cylindracea (ACPs) were chemically acetylated. Effects of reaction time, reaction temperature and acetylated reagent amounts (acetic anhydride) on the degree of substitution (DS) of acetylated groups were investigated based on single factor experiments. Response surface analysis method was used to optimize acetylation process of ACPs. The maximum DS of 0.475 ± 0.011 was obtained at optimal acetylation process as follows: reaction time was 3.3 h, reaction temperature was 53 ℃ and acetylated reagent amounts was 3 mL. Characteristic bands in FT-IR spectra indicated that the structural modification of acetylated ACPs (Ac-ACPs) was successful. The antioxidant activities of Ac-ACPs and ACPs in vitro were determined. Ac-ACPs exhibited stronger DPPH radical and superoxide anion scavenging capacity than ACPs. The results indicated that Ac-ACPs could be potentially used in food and pharmaceutical industries as a new food additive and antioxidant supplement.

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Acknowledgements

This research was supported in part by programs of Research Startup Fund Project of Changshu Institute of Technology (KYZ2019065Q) and Zhangjiagang Science and Technology Support Plan (Agriculture) Project (ZKN2002).

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Authors and Affiliations

  1. School of Biology and Food Engineering, Changshu Institute of Technology, Changshu, 215500, China

    Yingyun Peng, Jiehan Zhang, Huangling Yang, Fan Wu, Zeyujin Wang, Lin Xie & Yiyong Chen

  2. Zhangjiagang Station of Animal Husbandry and Veterinary, Agriculture and Rural Affairs Bureau of Zhangjiagang City, Zhangjiagang, 215600, China

    Zhifeng Yang

  3. Department of Food Quality, Jiangsu Liangfeng Food Co., Ltd, Zhangjiagang, 215623, China

    Haibo Xue

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  1. Yingyun Peng
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  2. Jiehan Zhang
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Correspondence to Yiyong Chen.

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Peng, Y., Zhang, J., Yang, H. et al. Acetylation modification and antioxidant activity of polysaccharides from Agrocybe cylindracea. Food Measure 16, 1911–1919 (2022). https://doi.org/10.1007/s11694-022-01315-3

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  • DOI: https://doi.org/10.1007/s11694-022-01315-3

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