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

胡蕾, 叶鹏, 彭子木, 张民, 刘锐, 吴涛, 隋文杰. 蒸汽爆破麦胚多糖提取工艺优化及其理化性质研究[J]. 食品工业科技, 2021, 42(1): 149-155. doi: 10.13386/j.issn1002-0306.2020040256
引用本文: 胡蕾, 叶鹏, 彭子木, 张民, 刘锐, 吴涛, 隋文杰. 蒸汽爆破麦胚多糖提取工艺优化及其理化性质研究[J]. 食品工业科技, 2021, 42(1): 149-155. doi: 10.13386/j.issn1002-0306.2020040256
HU Lei, YE Peng, PENG Zi-mu, ZHANG Min, LIU Rui, WU Tao, SUI Wen-jie. Extraction Process Optimization and Physicochemical Properties of Polysaccharide from Wheat Germ Modified by Steam Explosion[J]. Science and Technology of Food Industry, 2021, 42(1): 149-155. doi: 10.13386/j.issn1002-0306.2020040256
Citation: HU Lei, YE Peng, PENG Zi-mu, ZHANG Min, LIU Rui, WU Tao, SUI Wen-jie. Extraction Process Optimization and Physicochemical Properties of Polysaccharide from Wheat Germ Modified by Steam Explosion[J]. Science and Technology of Food Industry, 2021, 42(1): 149-155. 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
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

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

  • 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。
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  • 收稿日期:  2020-04-22

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