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当前位置: 首页 > 文章 > 发酵法提取青稞麸皮中β-葡聚糖的工艺优化及其理化性质研究 食品工业科技 2020 (7) 49-54
Position: Home > Articles > Study on Optimization of Extraction Process of Barley Bran β-Glucan by Fermentation and Its Physicochemical Properties Science and Technology of Food Industry 2020 (7) 49-54

发酵法提取青稞麸皮中β-葡聚糖的工艺优化及其理化性质研究

作  者：
刘新琦;何先喆;刘洁纯;唐庆九;顾飞燕;俞苓
单  位：
上海宏度精细化工有限公司;上海应用技术大学香料香精技术与工程学院;上海市农业科学院食用菌研究所
关键词：
青稞麸皮;β-葡聚糖;发酵;分子量;单糖组成
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1.366×10~5,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7.759×10~5。
译  名：
Study on Optimization of Extraction Process of Barley Bran β-Glucan by Fermentation and Its Physicochemical Properties
作  者：
LIU Xin-qi;HE Xian-zhe;LIU Jie-chun;TANG Qing-jiu;GU Fei-yan;YU Ling;School of Perfume and Aroma Technology,Shanghai Institute of Technology;Institute of Edible Fungi,Shanghai Academy of Agricultural Sciences;Hongdu Fine Chemical Co.,Ltd.;
关键词：
barley bran;;β-glucan;;fermentation;;molecular weight;;monosaccharide composition
摘  要：
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 1.366×10~5. 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 7.759×10~5.

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