小麦麸皮中β-葡聚糖碱提工艺及其相对分子质量分布研究  

Optimazation of alkaline ertraction conditions and relative molecular weight distribution of β-glucan from wheat bran

作　　者：袁建[1] 范哲[1] 何荣[1] 王艳[1] 李倩[1] 

机构地区：[1]南京财经大学食品科学与工程学院,江苏南京210046

出　　处：《粮食与油脂》2014年第2期33-37,共5页Cereals & Oils

基　　金：国家高技术研究发展计划(863计划)项目(2012AA101609)

摘　　要：以小麦麸皮为原料,研究β–葡聚糖的碱提工艺,考察了温度、时间、pH和料液比等单因素对β–葡聚糖得率的影响,并通过L9(34)正交试验设计对碱提工艺进行优化。确定了β–葡聚糖的最佳碱提工艺条件为:提取温度90℃、pH 11、料液比1∶25、时间4 h,此条件下β–葡聚糖的得率为7.21%。此外,采用高效凝胶渗透色谱法测定了最佳提取条件下获得的β–葡聚糖的相对分子质量分布。得出β–葡聚糖提取物中同时含有多种相对分子质量组分,主要是Mw为3.31×104和4.19×103的组分,少量为3.81×105和2.26×102。With wheat bran as the raw material,the alkaline extraction technology ofβ-glucan was studied,and the effects of temperature,time,pH and the ratio of material to solvent on yield ofβ-glucan were investigated.The optimization of extraction conditions ofβ-glucan was carried out through L9（4） orthogonal design.Theβ-glucan yield of 7.21%was obtained under the following conditions：using 90 ℃water at pH 11 extraction for 4 h and with the ratio of material to liquid was 1∶25（W∶V）. The relative molecular weight distribution ofβ-glucan obtained under the optimum conditions was determined by high performance gel permeation chromatography.The results showed that theβ-glucan obtained from wheat bran had some components with different relative molecular weights. The mainly components were Mw 3.31x10^4 and 4.19＆x10^3,moreover,there was a small amount of components with Mw 3.81x10^5 and 2.26x10^2.

关 键 词：小麦麸皮 Β-葡聚糖 碱提工艺 高效凝胶渗透色谱法 相对分子质量分布 

分 类 号：TS202.3[轻工技术与工程—食品科学]