蒸汽爆破麦胚多糖提取工艺优化及其理化性质研究

胡蕾; 叶鹏; 彭子木; 张民; 刘锐; 吴涛; 隋文杰

doi:10.13386/j.issn1002-0306.2020040256

蒸汽爆破麦胚多糖提取工艺优化及其理化性质研究

doi: 10.13386/j.issn1002-0306.2020040256

胡蕾¹,
叶鹏¹,
彭子木¹,
张民^1,2, ,,
刘锐¹,
吴涛¹,
隋文杰¹

1. 天津科技大学食品科学与工程学院, 食品营养与安全国家重点实验室, 天津 300457;
2. 天津农学院, 食品科学与生物工程学院, 天津 300384

基金项目:

国家自然科学基金面上项目（31972012）；天津市科委项目（18JCZDJC34200）。

详细信息

作者简介:
胡蕾(1991-),女,博士研究生,研究方向:食品科学,E-mail:huleistar@126.com。

通讯作者:
张民(1972-),男,博士,教授,研究方向:食品科学,E-mail:lunwen_zm@163.com。

中图分类号: TS201.1
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- 文章访问数: 3
- HTML全文浏览量: 0
- PDF下载量: 3
- 被引次数: 0
出版历程
- 收稿日期: 2020-04-22

Extraction Process Optimization and Physicochemical Properties of Polysaccharide from Wheat Germ Modified by Steam Explosion

HU Lei¹,
YE Peng¹,
PENG Zi-mu¹,
ZHANG Min^{1,2
, ,},
LIU Rui¹,
WU Tao¹,
SUI Wen-jie¹

1. State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science&Technology, Tianjin 300457, China;
2. College of Food Science and Bioengineering, Tianjin Agricultural University, Tianjin 300384, China

摘要

摘要: 为有效提高小麦麦胚多糖提取得率，本文采用蒸汽爆破技术对小麦麦胚进行前处理，再结合响应面法对蒸汽爆破麦胚多糖提取工艺进行优化。结果得出最优提取工艺条件为：提取时间为30 min，提取温度为70℃，料液比为1：5（g/mL），提取次数为3次，在此条件下的多糖的平均提取得率达到18.72%。该条件下提取的多糖其重均分子量主要集中在2.26×10⁵、5.91×10⁵和1.76×10⁶Da，其峰面积比分别为14.56%、17.73%和67.71%，其表面结构呈片状不规则破碎结构，且具有良好的持油性能。这些结果初步揭示了蒸汽爆破麦胚多糖的特性，为进一步研究蒸汽爆破麦胚多糖的性质提供了理论依据。
- 麦胚 /
- 多糖 /
- 蒸汽爆破 /
- 提取 /
- 响应面法 /
- 理化性质
Abstract: In order to improve the extraction yield of wheat germ polysaccharide,the steam explosion technology was used to pre-treat wheat germ,and then the response surface method was used to optimize the extraction conditions of wheat germ polysaccharide. The optimized extraction conditions of steam explosion wheat germ polysaccharide were the following: extraction time 30 min;extraction temperature 70 ℃;solid-liquid ration 1∶5 (g/mL)and repetition of the extracting procedure 3 times. Under such conditions,polysaccharide yield was 18.72%. The average molecular weight of polysaccharides was mainly composed of 2.26×10⁵,5.91×10⁵ and 1.76×10⁶ Da,and the peak area ratio was 14.56%,17.73% and 67.71%,respectively. The polysaccharide surface structure was flaky with irregular broken,and had good oil holding ability. These results show some preliminary characteristics of the wheat germ polysaccharide,providing a theoretical basis for further understanding wheat germ polysaccharide properties.
- wheat germ /
- polysaccharide /
- steam explosion /
- extraction /
- response surface methodology /
- physicochemical properties

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参考文献(27)

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