Abstract:Flammulina velutipes polysaccharides extracted from hot water were degraded by five enzymes (cellulase, pectinase, endo-xylanase, papain and trypsin). It was found that antioxidant properties of Flammulina velutipes polysaccharide degraded by different enzymes were improved. Among them, the Flammulina velutipes polysaccharides degraded by trypsin showed the best activities in DPPH radical scavenging activity (IC50 value 1.71±0.03 mg/mL), reducing power(1.15 at 4.0 mg/mL) and ORAC value(923.90±22.32 μmol Trolox/g), being of 1.5, 1.77 and 2.24 folds, respectively, of those of the control, followed by the polysaccharides prepared by papain and pectinase. Moreover, the molecular weights of the polysaccharides were decreased after different enzymes degradation. The monosaccharide compositions of the polysaccharides were mainly glucose, galactose, xylose, mannose and algae. They were also changed after different enzymatic hydrolysis.
