双向发酵提取燕麦β-葡聚糖及其理化性质研究

Bidirectional Fermentation of Oat β-Glucan and Research of Physical and Chemical Properties

从12种药用真菌中筛选出可增加燕麦β-葡聚糖含量的3种菌种--黄伞、大杯伞和灰树花,以我国的燕麦麸皮作为培养基,通过双向发酵法提取燕麦麸皮中的β-葡聚糖,进行工艺优化、分离纯化及理化性质的研究。结果表明3种菌经双向发酵后提取燕麦β-葡聚糖,其得率较未经发酵的燕麦β-葡聚糖得率高,分子量更小。与未经发酵的燕麦水提液相比,发酵液的蛋白质及总糖含量增加。

From the 12 medicinal fungus,three kinds of fungus that can increase theβ-glucan content of oats were selected:Pholiota adiposa,Clitocybe maxima and Griflola frondosa.Chinese oat bran was used as medium to study the extraction ofβ-glucan in oat bran after fermentation and the process optimization.Physical and chemical properties of samples were studied after separation and purification.The results showed that the content of oatβ-glucan after bidirectional fermentation was higher than unfermented oatβ-glucan and molecular weight was smaller.Compared to the unfermented oat water extract,the content of protein and total sugar of the fermentation broth was increased.