不同提取方法对酵母葡聚糖性质的影响

Effects of different extracting methods on the properties of yeast β-glucan

以啤酒废酵母为原料,分别就酵母β-葡聚糖的提取方法及不同提取方法对所得β-葡聚糖相关性质的影响进行了研究。结果表明,与碱法、碱酸法相比,酶碱法提取的多糖含量最高,且β-葡聚糖分子量也最大;但三种提取方法所得β-葡聚糖的持油性、冻融稳定性等差异不明显。β-葡聚糖能产生较大的粘度且具有较好的热稳定性,可作为食品的增稠剂、稳定剂。

The β-glucan extracted from spent beer yeast by different methods were investigated respectively. Enzymatic-alkali processing could obtain higher content of β-glucan than alkali-acid processing or alkali extraction. The molecular weight obtained by the enzymatic-alkali method was also larger than the two other methods. However,the properties of β-glucan, such as oil-binding capacity and freezing/thawing stability were not affected significantly by the different extracting methods. It provided higher viscosity and stability against heat -treatment. These properties made β-glucan a very good potential application as a thickening agent or stabilizing agent in food.