黑小麦麸皮戊聚糖的酶法提取工艺条件优化与理化性质分析  

Optimization of enzymatic extraction process and physicochemical properties of pentosans from black-grained wheat bran

作　　者：孙元琳[1] 仪鑫 王锋[1] 宋昱[3] 张陇清 

机构地区：[1]运城学院生命科学系,山西运城044000 [2]山西大学生命科学学院,山西太原030006 [3]山西省农科院棉花研究所,山西运城044000

出　　处：《食品工业科技》2015年第2期186-189,194,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(31101244);山西省自然科学基金项目(2012011031-1);山西省高校优秀青年学术带头人支持计划;山西省高校大学生创新创业训练项目(2013340);运城学院院级产学研合作项目(CY-2012013)

摘　　要：研究了黑小麦麸皮戊聚糖的酶法提取工艺条件,并对其单糖组成和相对分子质量等理化性质进行分析。运用单因素实验方法,分析了提取工艺中料液比、加酶量、提取温度、溶液p H、提取时间对戊聚糖提取率的影响,并通过正交实验对其工艺条件进行优化,确定了酶法提取戊聚糖的最佳工艺参数为:加酶量12mg/10g底物、提取温度60℃、提取时间90min、溶液p H6、料液比1∶10(g/m L)。在此条件下,戊聚糖的提取率为4.17%。通过气相色谱(GC)和高效液相色谱(HPLC)分析了黑小麦麸皮酶提戊聚糖EEP的理化性质。结果表明,EEP主要由阿拉伯糖(Ara)、木糖(Xyl)和葡萄糖(Glc)组成,并含有微量半乳糖(Gal),其摩尔比为Ara∶Xyl∶Glc=1.0∶1.55∶3.19,Ara/Xyl比值为0.64。EEP的相对分子质量为2.16×104。To study the enzymatic extraction technique and the physicochemical properties of pentosans from black-grained wheat bran. The effect of xylanase quantity,extraction temperature,p H,time duration,ratio of material to liquid on the yield of pentosan were studied by single-factor experiments and the technology parameters were optimized by orthogonal experiment. The optimized parameters were：extracting for 90 min at60℃,p H6,with pentosanase quantity of 12mg/10 g substrates and 1 ∶10 ratio of material to liquid. Under the optimum conditions,the yield of EEP was 4.17%. Physicochemical properties of EEP were analyzed using GC,and HPLC instruments. The results showed that EEP was composed mainly of arabinose,xylose,glucose,and trace amount of galactose,mole ratio of Ara∶Xyl∶Glc=1.0∶1.55∶3.19. The Ara/Xyl value was 0.64. It had a relative low Mw of 2.16×10^4.

关 键 词：黑小麦 戊聚糖 酶法提取 正交实验 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]