超声波联合酶法提取燕麦麸皮β-葡聚糖的工艺优化

Optimization on Extraction Process of Oat Branβ-glucan by Ultrasonic Combined with Enzymatic Method

为燕麦资源的开发利用提供参考,选取燕麦麸皮为研究对象,采用超声联合酶法探讨燕麦麸皮中的β-葡聚糖的最佳提取工艺。结果表明:燕麦麸皮β-葡聚糖的最佳提取工艺条件为料液比1∶10、水溶加热温度75℃、水溶加热时间4 h、淀粉酶添加量1.5%、淀粉酶酶解时间30 min、超声功率400 W、超声温度50℃、超声时间30 min。该条件下,燕麦麸皮β-葡聚糖的提取率为5.09%。

In order to provide a reference for the development and utilization of oat resources,with oat bran as the research object,ultrasonic combined with enzymatic method was applied to explore the optimal extraction process.Results:The optimal extraction process conditions of oat branβ-glucan are as follows:material-liquid ratio 1∶10,water-soluble heating temperature 75℃,water-soluble heating time 4 h,amylase adding amount 1.5%,and amylase hydrolysis time 30 min,ultrasonic power 400 W,ultrasonic temperature 50℃,and ultrasonic time 30 min.The extraction rate ofβ-glucan from oat bran can reach 5.09%under the optimal technological conditions.