摘要:
为提高青稞麸皮β-葡聚糖的产量和纯度,选用发酵法提取制备青稞麸皮β-葡聚糖。运用单因素、正交试验确定最优提取条件,并对该条件下得到的青稞麸皮β-葡聚糖进行了分子量、单糖组成等理化分析。结果表明,发酵法提取青稞麸皮β-葡聚糖最佳工艺参数为:料液比1:6,接种0.05%高活性干酵母,在32℃条件下发酵34 h。在最优条件下生产的β-葡聚糖,得率为5.21%±0.02%,与传统水提法相比提高了60.8%,纯度为91.21%。发酵法提取的青稞麸皮β-葡聚糖理化分析特征为单糖组成主要为D-葡萄糖,其平均相对分子质量为1.366×105,水提法提取的青稞麸皮β-葡聚糖单糖组成有D-阿拉伯糖、D-半乳糖、D-木糖、D-甘露糖、D-葡萄糖,平均分子量为7.759×105。
Abstract:
In order to improve the content and purity of β-glucan in the barley bran,the barley bran β-glucan was prepared by fermentation. Single factor and orthogonal experiments were used to optimize the extraction conditions,and physical and chemical properties of the β-glucan which obtained by fermentation were analyzed. The optimal process parameters for the extraction of barley bran β-glucan by fermentation method were as follows:Inoculation with 0.05% high active dry yeast,ratio of material to liquid 1:6,fermentation temperature 32℃,fermentation time 34 h. The yield of β-glucan produced under optimal conditions was 5.21%±0.02%,which was increased by 60.8% compared with the traditional water extraction method,and the purity was 91.21%. The physical and chemical analysis of the barley bran β-glucan extracted by fermentation method was characterized by monosaccharide composition mainly D-glucose,and its average relative molecular mass was 1.366×105. The barley bran β-glucan monosaccharide extracted by water extraction method was consisted of D-arabinose,D-galactose,D-xylose,D-mannose,D-glucose. It's average relative molecular mass was 7.759×105.
下载:
