纳米酵母β-葡聚糖制备及理化性质分析

Preparation and Physicochemical Properties Analysis of Yeastβ-Glucan Nanoparticles

酵母β-葡聚糖是一种多功能多糖,不溶于水,呈颗粒状,为拓宽其应用性,本文采用球磨破碎法制备纳米酵母β-葡聚糖,并研究其理化性质。以平均粒径为指标,研究了脱蛋白、冻融等处理对酵母β-葡聚糖球磨破碎的影响,并对球磨工艺进行优化。结果表明,较长时间的高温抽提、脱蛋白、反复冻融和二氧化氯处理均有利于酵母β-葡聚糖的破碎,使得球磨后酵母β-葡聚糖粒径显著(P<0.05)减小。酵母β-葡聚糖最佳球磨工艺条件为:转速850 r/min、球料比10:1、球磨时间120 min。在上述适宜条件下,纳米酵母β-葡聚糖冻干粉的平均粒径为81.16±0.35 nm,其葡聚糖纯度为89.52%。红外光谱分析表明,纳米β-酵母葡聚糖仍保持原有的基本化学结构。纳米酵母β-葡聚糖在水溶液中具有良好悬浮稳定性。与普通酵母β-葡聚糖相比,纳米酵母β-葡聚糖的持油力增大,而持水力和黏度降低。采用球磨破碎法成功制备出纳米酵母β-葡聚糖,其理化性质发生明显变化。本研究可为深度开发酵母β-葡聚糖奠定基础。

Yeastβ-glucan was a multifunctional polysaccharide,but it was insoluble in water and present particles.To broaden its applicability,the yeastβ-glucan nanoparticles were prepared by ball milling pulverization using yeast cells of Saccharomyces cerevisiae,and their physicochemical properties were studied.Taking the average particle size as an index,the effects of some factors such as deproteinization,freezing and thawing on pulverization of yeastβ-glucan particles were studied,and the ball milling process was optimized.The results showed that long-term high-temperature extraction,deproteinization,repeated freezing-thawing and chlorine dioxide treatment were beneficial to pulverizing of yeastβ-glucan particles,which made the particle size of yeastβ-glucan was significantly reduced after ball milling.The optimum ball milling conditions of yeastβ-glucan were rotating speed 850 r/min,ball-to-material ratio 10:1,and ball milling time 120 min.Under the above suitable conditions,the average particle size of freeze-dried yeastβ-glucan nanoparticles was 81.16±0.35 nm,and its purity was 89.52%.The infrared spectrum analysis showed that yeastβ-glucan nanoparticles still maintained its original basic chemical structure.Yeastβ-glucan nanoparticles had perfect suspension stability in aqueous solution.Compared with yeastβ-glucan,yeastβ-glucan nanoparticles had higher oil-holding capacity,but lower waterholding capacity and viscosity.Yeastβ-glucan nanoparticles were successfully prepared by ball milling pulverization,and their physicochemical properties changed obviously.The results of this study provided a basis for further investigating and developing yeastβ-glucan.