Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 58, Issue 2, Pages 594-601Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.lwt.2014.04.020
Keywords
Lycium barbarum polysaccharides; Superfine grinding; Physicochemical properties; Antioxidant activities
Categories
Funding
- National Natural Science Foundation of China [30972042, 31171781]
- Ministry of Science and Technology of the People's Republic of China project [2012BAD33B08]
- Ministry of Education of the People's Republic of China project [IRT1166]
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The objective of this study was to investigate the effects of superfine grinding on the physicochemical and antioxidant properties of Lycium barbarum polysaccharides (LBP). Superfine grinding treatment could decrease the average molecular weight (changed from 834.0, 85.2 and 70.6 to 538.5, 71.2 and 2.1, respectively), the spherical particle's heights (changed from 0.86, 0.59 and 0.51 nm to 0.74, 0.55 and 0.43 nm, respectively) and the spherical particle's diameter (changed from 9833, 70.67 and 86.33 nm to 88.67, 47.67 and 51.33 nm, respectively) of LBP. After being superfine grinding treated, the Delta H values of LBP changed from -154.6, -136.5 and -105.0 J/g to -220.8, -97.2 and -46.5 J/g, respectively. The IC50 of LBP from treated materials on DPPH radical (4.96, 1.98 and 2.97 mg/mL) and ABTS radical (2.25, 0.20 and 0.25 mg/mL) were extremely lower than those of LBP from untreated materials. The results suggested that superfine grinding treatment enhanced LBP's antioxidant activities. Molecular weight and solution behavior were key factors in polymer's antioxidant activities. (C) 2014 Elsevier Ltd. All rights reserved.
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