Enzymatic Modification and Antioxidant Activity of Russula alutacea Polysaccharides

Abstract

This paper aims to explore the effect of enzymatic modification on the antioxidant activity of Russula alutacea (R. alutacea) polysaccharides. To this end, the polysaccharides were extracted by water and precipitated by alcohol, and subjected to enzymatic modification. Then, the hydroxyl radicals, superoxide anions, DPPH radicals scavenging rates and reducing power were used to determine and compare the properties of the modified and unmodified R. alutacea polysaccharides. The results show that the polysaccharide content of the sample was 1.92%; the ability to scavenge hydroxyl radicals, superoxide anions and DPPH radicals increased with the concentration; the modified polysaccharides had higher scavenging rates than the unmodified polysaccharides, but the rates were similar at the same concentration; the free radicals scavenging rate of the modified polysaccharides was slower than that of ascorbic acid; in terms of the reducing power, the modified polysaccharides was stronger than unmodified polysaccharides, but far weaker than ascorbic acid.