葡萄酒泥酵母制备水溶性β-D-葡聚糖工艺优化及其纯化后抗氧化性分析  

Purification and Antioxidant Activities of Water-Soluble β-D-Glucan from Waste Wine Yeast

作　　者：杨学山[1,2] 祝霞[2,3] 李颍[2,3] 杨婷[2,3] 马腾臻 韩舜愈[2,3] 

机构地区：[1]甘肃农业大学生命科学技术学院,甘肃兰州730070 [2]甘肃省葡萄与葡萄酒工程学重点实验室,甘肃兰州730070 [3]甘肃农业大学食品科学与工程学院,甘肃兰州730070

出　　处：《食品科学》2016年第14期24-31,共8页Food Science

基　　金：甘肃省农业生物技术研究与应用开发项目(GNSW-2013-21)

摘　　要：以诱导自溶后的葡萄酒泥酵母细胞壁为试材,采用蛋白酶水解法,通过响应面分析法确定制备水溶性β-D-葡聚糖的最佳工艺条件,将粗品经Sephacryl S-400 HR凝胶柱层析纯化后,对其抗氧化性进行分析。结果表明,酶解制备水溶性β-D-葡聚糖的最佳工艺条件为浸提温度60℃、加酶量247 U/m L、p H 7.5、浸提时间1.5 h,得率为80.91%。凝胶柱层析纯化后得到3种组分,比例依次为组分Ⅰ68.08%、组分Ⅱ13.97%、组分Ⅲ8.79%,其中组分Ⅰ分子质量为100 065.18 D。纯化后的水溶性β-D-葡聚糖清除ABTS^+·、羟自由基、DPPH自由基、O_2^-·和螯合Fe^(2+)的EC50值分别为2.035、6.352、16.773、5.238、1.061 mg/m L,具有良好的抗氧化活性。An enzymatic method was used to prepare water-soluble β-D-glucan from the autolyzed cell wall of waste wine yeast. Single factor method and response surface methodology were applied to optimize the extraction conditions. The watersoluble β-D-glucan was purified by Sephacryl S-400 HR gel column chromatography to investigate its antioxidant activities. The optimum conditions for β-D-glucan extraction were determined as follows： temperature, 60 ℃; enzyme dosage, 247 U/m L; p H, 7.5; and time, 1.5 h. Under these conditions, the yield of water-soluble β-D-glucan was 80.91%. Three components designated asⅠ, Ⅱ and Ⅲ were eluted from the chromatographic column, the contents of which were 68.08%, 13.97% and 8.79%, respectively. The relative molecular weight of componentⅠ was 100 065.18 D. Antioxidant activity studies showed that the purified water-soluble β-D-glucan had good antioxidant activities with EC_（50） values for scavenging, 2＇-azinobis-（3-ethylbenzthiazoline-6-sulphonate（ABTS＋·）, hydroxyl radical, 1,1-diphenyl-2-picrylhydrazyl radical（DPPH） radical and superoxide anion radical and chelating Fe^（2＋） of 2.035, 6.352, 16.773, 5.238 and 1.061 mg/m L, respectively.

关 键 词：葡萄酒泥酵母 可溶性β-葡聚糖 提取纯化 抗氧化 

分 类 号：TS261.9[轻工技术与工程—发酵工程]