摘要
以酵母β-葡聚糖和凝结多糖这两种高结晶多糖为研究对象,采用偏光显微镜、X射线衍射(XRD)和DNS法研究了离子液体[Bmim]Cl预处理对多糖结晶结构和酸水解效率的影响。XRD图谱分析发现,[Bmim]Cl预处理后酵母β-葡聚糖和凝结多糖的结晶度明显下降。离子液体[Bmim]Cl预处理酵母β-葡聚糖和凝结多糖显著提高其酸水解效率。在4mol/LTFA及100℃条件下,酵母β-葡聚糖(水解时间2h)和凝结多糖(水解时间3h)酸水解产物中还原糖的含量分别为84.36g/100g和96.07g/100g,明显高于未经离子液体处理的53.44g/100g和46.80g/100g。
The effect of an ionic liquid 1-butyl-3-methylimidazoliumchloride（[Bmim]Cl）pretreatment on the efficiency of the acid hydrolysis and crystallinity of brewer yeast-β-glucans and curdlan was investigated by using polarized optical microscope,X-ray diffraction（XRD）and 3,5-dinitrosalicylic acid（DNS）method.It was demonstrated from the XRD spectrometry that the crystallinity of brewer yeast-β-glucans and curdlan declined dramatically with ionic liquid pretreated.Brewer yeast-β-glucans and curdlan pretreated with[Bmim]Cl enhanced the efficiency and increased the reducing sugar content during the acid hydrolysis.The reducing sugar content of brewer yeast-β-glucans（acid hydrolysis for 2h）and curdlan（acid hydrolysis for 3h）with the ionic liquid pretreated were 84.36g/100g and 96.07g/100g respectively,much higher than that of the untreated samples which were 53.44g/100g and 46.80g/100g in 4mol/L TFA at 100℃.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第7期302-304,308,共4页
Science and Technology of Food Industry
基金
国家自然科学基金资助项目(X2qsB5100800)
华南理工大学中央高校基本科研业务费专项资金项目(2009ZM0187)
