不同处理方法对灵芝β-葡聚糖降解效果的比较研究

A comparative study of different methods of degrading Ganoderma lingzhiβ-glucan

本研究采用酸法、碱法、酶法和微波法对灵芝β-葡聚糖进行降解,通过降解率、产物分子量变化、产物聚合度分布等指标比较了不同方法的降解效果。结果表明,微波法降解率高达94%,处理后产物的分子量明显降低,寡糖产物聚合度分布广。酶法降解率约为40%,寡糖产物中含有DP2-5的成分。酸法及碱法降解率低于20%,寡糖产物少。研究表明,与其他3种方法相比,微波法降解率高、产物丰富、操作条件易于控制,是一种简单、高效的降解灵芝β-葡聚糖、制备灵芝β-葡寡糖的方法。

Different methods were used to degrade Ganoderma lingzhiβ-glucan,and the degradation rate,molecular weight variation and polymerization degree distribution were used as indexes to compare the degradation effects.Results showed that the degradation rates of theβ-glucans treated by microwave,enzymatic and chemical methods were about 94%,40%and 20%,respectively.By use of microwave method,the molecular weight of degradation products significantly reduced,and the polymerization degree of oligosaccharides was widely distributed.The distribution of oligosaccharide polymerization degree inβ-glucan degradation products obtained through enzymatic treatment was narrow,and the oligosaccharide products under acid and alkali treatments were less.Among four tested methods,microwave exhibited the highest efficiency,and the operation was simple and controllable,being suitable for the preparation of Ganoderma lingzhiβ-glucooligosaccharide.