燕麦β-葡聚糖的提取和初步纯化

Extraction and Preliminary Purification of β-glucan from Oat

为了提高燕麦β-葡聚糖的纯度和功能特性,用α-淀粉酶去除燕麦粗提液中的淀粉,分别用Sevag法、胰蛋白酶法、等电点法、胰蛋白酶结合Sevag法和胰蛋白酶结合等电点法去除燕麦β-葡聚糖粗提液中蛋白质。结果表明:提取之前,加入20 U/(170 mL)α-淀粉酶,反应20 min,提取完成后,加入50 U/(100 mL)α-淀粉酶,反应时间25 min,即可完全去除淀粉;用Sevag法脱蛋白时,需要重复5～6次,胰蛋白酶结合Sevag法可以减少重复次数,胰蛋白酶去除蛋白质的效果最差,等电点法去除蛋白质时,操作简单,成本低,而胰蛋白酶结合等电点法去除蛋白质的效果最好,其蛋白质去除率94.8%,β-葡聚糖保留率85%。

To improve the purification and function of oat β-glucan, the method of removing starch by a-amy- lase and protein by such methods as Scrag, using trypsinase and isoelectric precipitation was researched. It can completely decompose starch that 20 U a-amylase per 170 mL solution was added and reacted for twenty min- utes before extraction and then 50 U a-amylase per 100 mL solution was added and reacted twenty-five minutes after extraction. It must be repeated 5-6 number to remove protein with the way of Sevag. The number of experi- ment can be decreased by coming er the Sevag with trypsinase. The protein-removed rate was the least. The isoelectric precipitation of protein is the best and the most simple method. The protein-removed rate and the retention rate of β-glucan were respectively 94.8% and 85% with the isoelectric precipitation together trypsinase.