莜麦麸中β-葡聚糖提取工艺的优化  

Optimization of Process Conditions of Extracting β-glucan from Naked Oat Bran

作　　者：刘焕云[1] 李慧荔[1] 温志英[1] 

机构地区：[1]河北经贸大学生物科学与工程学院,河北石家庄050061

出　　处：《食品科学》2008年第3期237-240,共4页Food Science

基　　金：河北省科技厅科研项目(05212803)

摘　　要：以莜麦麸为原料提取β-葡聚糖,系统研究了原料处理、去除淀粉、蛋白质及醇析等关键步骤对β-葡聚糖得率和纯度的影响,通过单因素试验及正交试验优化了β-葡聚糖提取工艺条件。采用该工艺得到的β-葡聚糖纯度可达到90%以上。The β-glucan was extractted from naked oat bran, the effect of different pretreatment method, enzymatic removal of starch, isoelectric precipitation of protein residue, and precipitation of water-soluble polysaccharides with ethanol solution on the yield and purity of β-glucan were systematic studied. From the single factor and orthogonal test, the optimum extracting conditions were fixed.The preparation produced 90% β-glucan.

关 键 词：莜麦麸 β- 葡聚糖 提取 优化 

分 类 号：S816.44[农业科学—饲料科学]