发酵法提取青稞麸皮中β-葡聚糖的工艺优化及其理化性质研究

Study on Optimization of Extraction Process of Barley Branβ-Glucan by Fermentation and Its Physicochemical Properties

为提高青稞麸皮β-葡聚糖的产量和纯度,选用发酵法提取制备青稞麸皮β-葡聚糖。运用单因素、正交试验确定最优提取条件,并对该条件下得到的青稞麸皮β-葡聚糖进行了分子量、单糖组成等理化分析。结果表明,发酵法提取青稞麸皮β-葡聚糖最佳工艺参数为:料液比1∶6,接种0.05%高活性干酵母,在32℃条件下发酵34 h。在最优条件下生产的β-葡聚糖,得率为5.21%±0.02%,与传统水提法相比提高了60.8%,纯度为91.21%。发酵法提取的青稞麸皮β-葡聚糖理化分析特征为单糖组成主要为D-葡萄糖,其平均相对分子质量为1.366×105,水提法提取的青稞麸皮β-葡聚糖单糖组成有D-阿拉伯糖、D-半乳糖、D-木糖、D-甘露糖、D-葡萄糖,平均分子量为7.759×105。

In order to improve the content and purity ofβ-glucan in the barley bran,the barley branβ-glucan was prepared by fermentation.Single factor and orthogonal experiments were used to optimize the extraction conditions,and physical and chemical properties of theβ-glucan which obtained by fermentation were analyzed.The optimal process parameters for the extraction of barley branβ-glucan by fermentation method were as follows:Inoculation with 0.05%high active dry yeast,ratio of material to liquid 1∶6,fermentation temperature 32℃,fermentation time 34 h.The yield ofβ-glucan produced under optimal conditions was 5.21%±0.02%,which was increased by 60.8%compared with the traditional water extraction method,and the purity was 91.21%.The physical and chemical analysis of the barley branβ-glucan extracted by fermentation method was characterized by monosaccharide composition mainly D-glucose,and its average relative molecular mass was 1.366×105.The barley branβ-glucan monosaccharide extracted by water extraction method was consisted of D-arabinose,D-galactose,D-xylose,D-mannose,D-glucose.It’s average relative molecular mass was 7.759×105.