纳豆多糖的硫酸化改性工艺  

Sulfuration modification of natto polysaccharides

作　　者：杨波[1] 杨光[1] 陈远娇 杨文丽 YANG Bo;YANG Guang;CHEN Yuanjiao;YANG Wenli(School of Medical Instrument and Food,University of Shanghai for Science and Technology,Shanghai 200093,China)

机构地区：[1]上海理工大学医疗器械与食品学院,上海200093

出　　处：《上海理工大学学报》2020年第5期497-503,共7页Journal of University of Shanghai For Science and Technology

摘　　要：为了研究纳豆多糖硫酸化的最佳改性工艺及特性,采用氯磺酸–吡啶法对纳豆多糖进行硫酸化改性,通过单因素试验和正交试验确定硫酸酯化的优化工艺条件。当V_(氯磺酸)∶V_(吡啶)为1∶4、V_(酯化试剂)∶V_(多糖)为4∶3、酯化时间为1 h、酯化温度为60℃时,得到最大取代度为1.613;经傅立叶红外光谱分析比较纳豆多糖与酯化多糖的官能团变化,结果证实了硫酸酯化多糖的存在;采用滤纸片法检测纳豆多糖与酯化多糖的抑菌作用,结果表明,培养时间为24 h时,硫酸化纳豆多糖对阪岐杆菌和嗜水气单胞菌的抑制作用高于纳豆多糖,随培养时间及多糖浓度的增加,硫酸化纳豆多糖对大肠杆菌的抑制作用有可能超过纳豆多糖。In order to study the optimal modification process and characteristics of natto polysaccharides,sulfonic acid-pyridine method was used to sulfate natto polysaccharides.Single factor experiments and orthogonal experiments were used to determine the optimal process conditions of sulfation.When the volumeratio of the chlorosulfonic acid and pyridine was 1∶4,the volume ratio of the esterifying reagent and the polysaccharide was 4∶3,the esterification time was 1 h,and the esterification temperature was 60℃,the maximum degree of substitution of 1.613.The functional group changes of natto polysaccharides and esterified polysaccharides were compared by FTIR spectra.The results confirmed the existence of sulfuric acid polysaccharides.The antibacterial activity of natto polysaccharide and esterified polysaccharide was tested by filter paper.The results showed when the culture time was 24 h,the inhibitory effect of sulphated natto polysaccharide on Bntorobater sakazakii and Aeromonas hydrophila was higher than that of natto polysaccharide.With the increase of the culture time and concentration of polysaccharide,the inhibitory effect on Escherichia coli might be higher than that of natto polysaccharide.

关 键 词：纳豆多糖 氯磺酸–吡啶法 硫酸酯化 结构研究 抑菌作用 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]