超声波协同过氧化氢氧化法制备低分子质量大豆多糖  

Preparation of Low Molecular Weight Soluble Soybean Polysaccharide by Hydrogen Peroxide with Ultrasonic Treatment

作　　者：万真真[1,2] 高文宏[1] 曾新安 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640 [2]广州现代产业技术研究院,广东广州511458

出　　处：《食品与发酵工业》2012年第10期81-85,共5页Food and Fermentation Industries

基　　金：广东省科技攻关项目(2009B050400003);广州市科技攻关项目(09A32080517)资助

摘　　要：以大分子质量的大豆多糖为原料,探讨制备低分子质量可溶性大豆多糖的降解方法及工艺。通过初步对比超声波法、过氧化氢法和超声波协同过氧化氢氧化降解法,发现超声波协同过氧化氢氧化法降解效果最好。继而对这一降解方法进行了单因素和正交试验研究,研究结果表明:在超声波功率100 W的条件下,大豆多糖超声波协同过氧化氢氧化降解法的最佳工艺为过氧化氢浓度8%,70℃降解1.5 h,大豆多糖的分子质量可以由1.6×105降解到1.09×104。In order to prepare low molecular weight soluble soybean polysaccharide, the process of degrading macromolecular SSPS was investigated by three methods including ultrasonic, hydrogen peroxide oxidation and hydro- gen peroxide with ultrasonic treatment. It was found that hydrogen peroxide with ultrasonic treatment had a better effect for preparing low molecular SSPS. The experiments of single factor and orthogonal design for SSPS degradation were subsequently performed. The results showed that, under the fixed ultrasonic power of 100 W, the optimal SSPS degrading conditions were hydrogen peroxide concentration 8% , temperature 70℃ and time 1.5 h. Thus the molecu- lar weight of SSPS was degraded from 1.6 ×10^5 to 1.09 ×10^4.

关 键 词：水溶性大豆多糖 降解 超声波 过氧化氢 

分 类 号：TS201.2[轻工技术与工程—食品科学]