裸燕麦β-葡聚糖的提取工艺及其理化性质研究

Study on Extraction Technology and Physicochemical Properties of Naked Oat β-glucan

以山西高寒地区裸燕麦为原料,采用碱法提取β-葡聚糖。在单因素试验基础上,采用响应面法优化燕麦全粉β-葡聚糖的提取工艺。结果表明:各因素对β-葡聚糖得率的影响顺序为pH值>提取时间>提取温度>液料比。最优工艺条件为提取液p H10.9,提取时间1.9 h,液料比21∶1(mL/g),提取温度85℃,在此工艺条件下,β-葡聚糖的得率为4.36%,接近响应面预测值。在最优条件下,测得β-葡聚糖的持水力为(2.30±0.04)g/g,乳化性为(87.47±2.10)%,乳化稳定性为(91.24±0.05)%。

This study used naked oat from Shanxi Province alpine region as raw material to extract β-glucan by alkali method. On the basis of single factor experiment,the extraction process of β-glucan extraction from whole oat flour was optimized by response surface method. The results showed that the order of influence of each factor on the yield of β-glucan was as follows:pH > extraction time > extraction temperature > the ratio of liquid-tosolid. The optimal extraction conditions were extraction pH 10.9,extraction time 1.9 h,liquid-to-material ratio21∶1(mL/g),and extraction temperature 85 ℃. Under these conditions,the yield of β-glucan was 4.36%,which was close to the predicted value of response surface. At the optimal conditions,the water holding capacity was(2.30±0.04)g/g,emulsification and emulsification stability were(87.47 ± 2.10)% and(91.24 ± 0.05)%,respectively.