摘要
实验利用超声波法提取鸡油菌多糖(CCP),经浓硫酸法对其硫酸化修饰,得到硫酸化鸡油菌多糖(S-CCP)。采用酶-抑制剂模型检测S-CCP与CCP对α-葡萄糖苷酶的抑制活性。实验结果表明,S-CCP与CCP对α-葡萄糖苷酶活性的抑制呈现良好量效性,在浓度为2mg/mL时,S-CCP与CCP对酶的抑制率均达到最大值,分别为64.7%与43.8%。S-CCP与CCP两者对α-葡萄糖苷酶抑制类型分别为混合型抑制与非竞争型抑制。此外,S-CCP与CCP在0～100℃范围恒温加热10min后,对α-葡萄糖苷酶的抑制活性趋于稳定,S-CCP与CCP对酶的抑制率分别维持在62%与50%;在pH为2.0、4.0、7.0、10.0、12.0条件下,S-CCP与CCP对α-葡萄糖苷酶的抑制活性稳定,S-CCP与CCP的抑制率分别在58.5%与49%;S-CCP与CCP在37℃恒温反应5、10、20、40、60min后,S-CCP与CCP对α-葡萄糖苷酶的抑制活性稳定,S-CCP与CCP的抑制率分别在61%与CCP51%。
Cantharellus cibarius polysaccharide （CCP） was extracted by ultrasonic wave, and was molecular modificated through concentrated Sulfuric Acid method, then sulfating Cantharelius cibarius polysaccharide （S-CCP） was produced. Also study on the effects of S-CCP and CCP on a-glucosidase through the enzyme-inhibitor model. The results showed that S-CCP and CCP could inhibit α-glucosidase activity effectively, and present good response relationship, maximizing the inhibitory ratio of S-CCP 64.7% and CCP 43.8% when the density was 2 mg/mL. S-CCP was mixed type, and CCP was noncompetitive type. In addition, via thermostatic 10 min in the 0-100 o（： range, inhibitory activity of S-CCP and CCP tends to steady, which S-CCP was about 62% and CCP was about 50%. On the different pH （2.0, 4.0, 7.0, 10.0, 12.0）, inhibitory activity of S-CCP and CCP tends to steady, which S-CCP was about 58.5% and CCP was about 49%. In constant 37 waterbath, inhibitory activity on S-CCP and CCP with reaction time （5, 10, 20, 40, 60 min） tends to steady, which S-CCP was about 61% and CCP was about 51% .
出处
《食品科技》
CAS
北大核心
2012年第8期168-172,共5页
Food Science and Technology
关键词
鸡油菌
多糖
硫酸化
Α-葡萄糖苷酶
抑制作用
Cantharellus cibarius
polysaccharide
sulfates
α- glucosidase
inhibitory action
