燕麦麸中β-葡聚糖的提取与纯化工艺研究  

Extraction and Purification ofβ-Glucan from Oat Bran

作　　者：刘焕云[1] 李慧荔[1] 马志民[1] 

机构地区：[1]河北经贸大学生物科学与工程学院,石家庄050061

出　　处：《中国粮油学报》2008年第2期56-58,共3页Journal of the Chinese Cereals and Oils Association

基　　金：河北省科技厅科研项目(05212803)

摘　　要：以燕麦麸为原料提取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,通过单因素实验及正交实验优化了β-葡聚糖提取工艺,料水比1:10,提取温度65℃,pH 9.0,提取时间2 h;提取中加入耐热α-淀粉酶去除淀粉,pH 4.5静置4 h去蛋白,60%的乙醇溶液醇析,时间9 h。采用该工艺条件下得到β-葡聚糖的得率和纯度分别为6.52%、75.56%,经过硫酸铵分级法进一步纯化,其产品纯度可达到90.66%。β- glucan was extracted from oat bran, and the effects of 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 the β - glucan were systematic studied. The obtained optimum extractions are oat bran/water ratio 1：10, extraction temperature 65℃, pH 9.0, and extraction time 2h. Adding hot- beating α- amylase in the extraction process to remove starch, adopting isoelectric precipitation for 4h to remove protein, and precipitating water - soluble polysaccharides with 60% ethanol for 9h, thus the β- glucan yield and purity reach 6.25% and 75.56%, repectively. Furthermore, adopting ammonium sulfate precipitation can lead the product purity to reach 90.66%.

关 键 词：燕麦麸 Β-葡聚糖 提取 纯化 

分 类 号：TS262.5[轻工技术与工程—发酵工程] TQ464.7[轻工技术与工程—食品科学与工程]