【摘要】 以燕麦麸为原料提取β-葡聚糖,系统研究了原料处理、去除淀粉、蛋白质及醇析等关键步骤对β-葡聚糖得率和纯度的影响,通过单因素实验及正交实验优化了β-葡聚糖提取工艺,料水比1:10,提取温度65℃,pH 9.0,提取时间2 h;提取中加入耐热α-淀粉酶去除淀粉,pH 4.5静置4 h去蛋白,60%的乙醇溶液醇析,时间9 h。采用该工艺条件下得到β-葡聚糖的得率和纯度分别为6.52%、75.56%,经过硫酸铵分级法进一步纯化,其产品纯度可达到90.66%。更多还原

【Abstract】 β-glucan was extracted from oat bran,and the effects of pretxeatment method,enzymatic removal of starch,isoelectric precipitation of protein residue,and precipitation of water-soluble polysaccharides with ethanol solution on the yield and purity of theβ-glucan were systematic studied.The obtained optimum extractions are oat bran/water ratio 1:10,extraction temperature 65℃,pH 9.0,and extraction time 2h.Adding hot-bearingα-amylase in the extraction process to remove starch,adopting isoelectric precipitation for 4h to remove protein,and precipitating water-soluble polysaccharides with 60% ethanol for 9h,thus theβ-glucan yield and purity reach 6.25% and 75.56%,repectively. Furthermore,adopting ammonium sulfate precipitation can lead the product purity to reach 90.66%.更多还原