食品科学 ›› 2008, Vol. 29 ›› Issue (3): 237-240.
• 工艺技术 • 上一篇 下一篇
刘焕云, 李慧荔, 温志英
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LIU Huan-Yun, LI Hui-Li, WEN Zhi-Ying
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摘要: 以莜麦麸为原料提取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,通过单因素试验及正交试验优化了β-葡聚糖提取工艺条件。采用该工艺得到的β-葡聚糖纯度可达到90%以上。
关键词: 莜麦麸, &beta, -葡聚糖, 提取, 优化
Abstract: The β-glucan was extractted from naked oat bran, the effect of different pretreatment 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 β-glucan were systematic studied. From the single factor and orthogonal test, the optimum extracting conditions were fixed.The preparation produced 90% β-glucan.
Key words: naked oat bran; &beta, -glucan; extraction; optimization;
刘焕云, 李慧荔, 温志英. 莜麦麸中β-葡聚糖提取工艺的优化[J]. 食品科学, 2008, 29(3): 237-240.
LIU Huan-Yun, LI Hui-Li, WEN Zhi-Ying. Optimization of Process Conditions of Extracting β-glucan from Naked Oat Bran[J]. FOOD SCIENCE, 2008, 29(3): 237-240.
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