山药多糖结合蛋白质对抗氧化作用的影响

THE EFFECTS OF PROTEIN-BOUND POLYSACCHARIDES FROM CHINESE YAM ON THE ANTIOXIDANT ACTIVITIES

通过测定还原能力、清除H2O2、O2-·、·OH的能力,对未除蛋白质、Sevag法、蛋白酶法去除蛋白质后的3种山药粗多糖的抗氧化性进行比较。结果表明,Sevag法去除蛋白得到的山药粗多糖抗氧化能力最强,除蛋白前的山药粗多糖次之,而用蛋白酶法除蛋白得到的山药粗多糖抗氧化能力最弱。由此可见,山药多糖结合蛋白具有较高的体外抗氧化能力。

Chinese yam polysaccharides were studied either through removing protein with Sevag＇s method and proteinase＇s method or not. The antioxidant activities of the three polysaccharides were evaluated by determining the reducing capacity ,and scavenging effects on H202, O2^-·, ·OH. The results showed that the antioxidant activity was the strongest after the protein was removed by Sevag＇s method and the infirmest after the protein was removed with proteinase＇s method. The results suggested that protein-bound polysaccharides from Chinese yam have more antioxidant activity.