Purification and Antioxidant Activities of Water-Soluble β-D-Glucan from Waste Wine Yeast

doi:10.7506/spkx1002-6630-201614005

Abstract

Abstract:

An enzymatic method was used to prepare water-soluble β-D-glucan from the autolyzed cell wall of waste wine
yeast. Single factor method and response surface methodology were applied to optimize the extraction conditions. The watersoluble
β-D-glucan was purified by Sephacryl S-400 HR gel column chromatography to investigate its antioxidant activities.
The optimum conditions for β-D-glucan extraction were determined as follows: temperature, 60 ℃; enzyme dosage, 247 U/mL;
pH, 7.5; and time, 1.5 h. Under these conditions, the yield of water-soluble β-D-glucan was 80.91%. Three components
designated asⅠ, Ⅱ and Ⅲ were eluted from the chromatographic column, the contents of which were 68.08%, 13.97% and
8.79%, respectively. The relative molecular weight of componentⅠ was 100 065.18 D. Antioxidant activity studies showed
that the purified water-soluble β-D-glucan had good antioxidant activities with EC50 values for scavenging, 2’-azinobis-(3-
ethylbenzthiazoline-6-sulphonate (ABTS+·), hydroxyl radical, 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) radical and
superoxide anion radical and chelating Fe2+ of 2.035, 6.352, 16.773, 5.238 and 1.061 mg/mL, respectively.

Key words: wine yeast, water-soluble β-D-glucan, extraction and purification, antioxidant activities

CLC Number:

TS261.9

YANG Xueshan, ZHU Xia, LI Ying, YANG Ting, MA Tengzhen, HAN Shunyu. Purification and Antioxidant Activities of Water-Soluble β-D-Glucan from Waste Wine Yeast[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201614005.

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