酵母β-葡聚糖的理化性质和体外益生元效应  

Physicochemical Properties and Prebiotics Effect of Yeast β-glucans in vitro

作　　者：王佳佳 胡松青 黄滟波 王昕哲[1] 李琳 侯轶[3] Wang Jiajia;Hu Songqing;Huang Yanbo;Wang Xizhe;Li lin;Hou Yi(College of Food Science and Technology,South China University of Technolog;Key Laboratory of Green Processing and Product Safety of Natural Products in Guangdong Provinc;State Key Laboratory of Pulp and Paper Engineering,South China University of Technolog)

机构地区：[1]华南理工大学食品科学与工程学院,广州510640 [2]广东省天然产物绿色加工与产品安全重点实验室,广州510640 [3]华南理工大学制浆造纸工程国家重点实验室,广州510640

出　　处：《中国食品学报》2018年第7期10-17,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：广东省科技计划项目(2015A020209036);广州市科技计划项目(201604020032);佛山市科技计划项目(2015AG10011)

摘　　要：以酿酒酵母为原料,采用酶解和超声辅助碱法提取,再经过浓缩除盐和喷雾干燥制得酵母水溶性β-葡聚糖。运用薄层色谱法、红外光谱法、刚果红试验、分子排阻凝胶色谱及体外实验对酵母水溶性β-葡聚糖的理化性质和益生元效应进行研究,结果表明,酵母水溶性β-葡聚糖是由单一的葡萄糖结构单元组成,以β-1,3糖苷键连接,具有3股螺旋结构和抗氧化活性,其重均分子质量为40.8 ku。体外益生元效应研究结果表明,酵母水溶性β-葡聚糖在一定程度上能够抵抗胃酸和人体消化酶的水解,利于有益菌群提前进入对数生长期,且能够促进益生菌增殖,是一种具有潜在应用价值的益生元。The water-soluble β-glucan was extracted from Saccharomyces cerevisiae by enzymatic hydrolysis and alkali-ultrasonic method. Subsequently, β-glucan was prepared by ultra-filtration and spray drying. The physicochemical properties and prebiotics effect of yeast β-glucans in vitro were evaluated by the thin layer chromatography, infrared spectrometry, Congo-red method, gel permeation chromatography（ GPC） and related activity assay in vitro. Results showed that the main monomer of the purified product was β-1,3-glucan with the triple helix structure and antioxidant activity. The weight-average molecular weight of β-glucan was estimated to be 40.8 ku. Meanwhile, the results from prebiotics effect in vitro showed that the β-1,3-glucan had a good anti-digestible, and shortened the lag phase of probiotics resulting in the increase of their population. Therefore, the water-soluble β-glucan has potential capability to be developed as a novel prebiotic.

关 键 词：酵母水溶性β-葡聚糖 三股螺旋结构 抗氧化 益生元 

分 类 号：TS201.2[轻工技术与工程—食品科学]