燕麦麸皮中燕麦胶的提取纯化工艺优化及纯度测定

Optimization and Purification of Oat Gum Extracted from Oat Bran and Purity Determination

以燕麦麸皮为原料,研究提取温度、料液比、提取次数、提取时间对燕麦胶提取效果的影响,通过单因素及正交试验分析,确定最佳优化提取工艺条件为:提取温度70℃、料液比1∶10(质量比)、提取次数3次、提取时间120 min,在此条件下进行验证试验,燕麦胶提取得率为4.57%。采用耐热α-淀粉酶脱除提取液中的淀粉,最佳条件为耐热α-淀粉酶添加量为6 U,水解反应40 min;等电点沉淀法脱除提取液中的蛋白质,最佳提取液pH值为4.5。采用硫酸-苯酚法测定燕麦胶样品中糖含量和考马斯亮蓝法测定麦胶样品中残留蛋白质含量的最佳提取液pH值是4.5,糖含量为60.518%,残留的蛋白质含量为3.584%。

Using oat bran as material,the effects of extraction temperature,the ratio of material to liquid,extraction times and extraction time on the extraction effect of oat gum were studied.Through the analysis of single factors and orthogonal tests,the optimal extraction conditions were determined as follows:extraction temperature 70℃,the ratio of material to liquid 1∶10(mass ratio),extraction times 3,extraction time 120 min,Under these conditions,the test results showed that the oat gum extract rate was 4.57%.The heat-resistantαamylase was used to remove the starch in the extract.The best conditions were the heat-resistingα-amylase 6 U and the hydrolysis reaction 40 min.Isoelectric precipitation method to remove protein from the extract,the best extract was pH 4.5.Sulfuric acid-phenol method for determination of sugar content in oatmeal and coomassie brilliant blue method for determination of residual protein in gluten samples,the best extract pH 4.5,sugar content 60.518%,residual protein content 3.584%.