乙醇-酶和热水二步法提取燕麦β-葡聚糖工艺的研究  

Study on Extraction Technology of Oat β-Glucan by Two-steps Method of Ethanol-enzymatic and hot Water

作　　者：申瑞玲[1] 何俊[1] 刘延奇[1] 徐清萍[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,郑州450002

出　　处：《中国食品学报》2009年第5期81-86,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(20776135)

摘　　要：目的:研究一种高黏度燕麦β-葡聚糖的提取方法。方法:采用乙醇-酶和热水二步提取法,即在燕麦麸皮中加入乙醇,酶法除去蛋白质和淀粉后,用热水提取β-葡聚糖。通过单因素及正交试验考察乙醇、胰蛋白酶、淀粉酶、酶解温度和时间对β-葡聚糖保留率以及蛋白质和淀粉的去除效果的影响;采用响应面设计研究热水提取β-葡聚糖的工艺,并比较不同提取方法得到的β-葡聚糖的表观黏度。结果:在60%乙醇溶液中加入60U/g胰蛋白酶,50℃酶解60min,残渣中β-葡聚糖的保留率为96.11%,蛋白质的去除率为71.79%。淀粉酶作用可以去除淀粉并使细胞壁破裂。响应面分析表明,在料液比1∶20、浸提温度80℃、浸提时间60min条件下,β-葡聚糖得率为7.34%,且β-葡聚糖黏度高。结论:乙醇-酶和热水二步法是提取高黏度燕麦β-葡聚糖的有效方法。Objective： To investigate a kind of oat β-glucan extractable method with high viscosity. Methods： Starch and protein were hydrolyzed by special enzyme in different concentrations of alcohol solution and β-Glucan was extracted with hot water from the sample of oat bran. The method was named alcohol-enzyme and hot water two-steps extractable processes. The effects of alcohol concentration,amount of trypsin, enzymolysis time, temperature and adding amylase on β-glucan recovery, the elimination of protein and starch were also studied. The extraction technology of oat β-glucan by hot water were studied by the response surface analysis method and compared the apparent viscosity of β-glucan in different extracting solvent. ResuIts ：Oat β-glucan recovery was 96.11%,the protein elimination rate was 71.79% on the conditions of adding 60 U/g trypsin, enzymolysis 60 min in 50℃, 60% alcohol solution. The action of α-amylase is removing the starch and cause the cell wall breakage.The response surface analysis result showed that yield of oat β-glucan was 7.34% on the material fluid ratio 1：20, the temperature 80℃, extraction time 60min and the β-glucan product was more viscous. Conclusion：It suggested that the two-steps method was a effective method for extracting high viscosity oat β-glucan.

关 键 词：燕麦 Β-葡聚糖 提取 

分 类 号：TQ914.1[化学工程]