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

HU Lei; YE Peng; PENG Zi-mu; ZHANG Min; LIU Rui; WU Tao; SUI Wen-jie

doi:10.13386/j.issn1002-0306.2020040256

Volume 42 Issue 1

Dec. 2020

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 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:

PDF (1340 KB)

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

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

More Information

Received Date: April 21, 2020
Available Online: January 07, 2021

Graphical Abstract

Abstract

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

FullText(HTML)

References (27)

References

[1]	Rizzello C G,Nionelli L,Coda R,et al. Effect of sourdough fermentation on stabilisation,and chemical and nutritional characteristics of wheat germ[J]. Food Chemistry,2010,119(3):1079-1089.
[2]	Niu L Y,Jiang S T,Pan L J,et al. Characterization of wheat germ oil in terms of volatile compounds,lipid composition,thermal behavior,and structure[J]. International Journal of Food Properties,2013,16(8):1740-1749.
[3]	Sun R,Zhang Z,Hu X,et al. Effect of wheat germ flour addition on wheat flour,dough and Chinese steamed bread properties[J]. Journal of Cereal Science,2015,64:153-158.
[4]	Veraverbeke W S,Delcour J A. Wheat protein composition and properties of wheat glutenin in relation to breadmaking functionality[J]. Critical Reviews in Food Science and Nutrition,2002,42(3):179-208.
[5]	Yun L,Li D,Yang L,et al. Hot water extraction and artificial simulated gastrointestinal digestion of wheat germ polysaccharide[J]. International Journal of Biological Macromolecules,2019,123:174-181.
[6]	Ghafoor K,Özcan M M,Juhaımı F A,et al. Nutritional composition,extraction,and utilization of wheat germ oil:A review[J]. European Journal of Lipid Science and Technology,2017,119(7):1-9.
[7]	Zhu K,Zhou H. Purification and characterization of a novel glycoprotein from wheat germ water-soluble extracts[J]. Process Biochemistry,2005,40(3-4):1469-1474.
[8]	赵彬,张海晖,张继贤,等. 小麦胚芽多糖的亚临界水萃取的工艺研究[J]. 食品工业,2017,38(7):45-49.
[9]	Wang L,Xu H,Yuan F,et al. Preparation and physicochemical properties of soluble dietary fiber from orange peel assisted by steam explosion and dilute acid soaking[J]. Food Chemistry,2015,185:90-98.
[10]	Yu Z,Zhang B,Yu F,et al. A real explosion:The requirement of steam explosion pretreatment[J]. Bioresource Technology,2012,121:335-341.
[11]	原义涛,陈洪章. 蒸汽爆破技术在麻黄碱提取中的应用[J]. 中国药科大学学报,2006,36:414-416.
[12]	Chen G,Chen H. Extraction and deglycosylation of flavonoids from sumac fruits using steam explosion[J]. Food Chemistry,2011,126:1934-1938.
[13]	Persson T,Dinh E,Jönsson A S. Improvement of arabinoxylan isolation from barley husks[J]. Food and Bioproducts Processing,2009,87(3):228-233.
[14]	谢璇. 麦麸对面团特性的影响及其作用机理[D]. 天津:天津科技大学,2017.
[15]	Robyt J F,Bemis S. Use of the autoanalyzer for determining the blue value of the amylose-iodine complex and total carbohydrate by phenol-sulfuric acid[J]. Analytical Biochemistry,1967,19(1):56-60.
[16]	Zhu J,Chen Z,Chen L,et al. Comparison and structural characterization of polysaccharides from natural and artificial Se-enriched green tea[J]. International Journal of Biological Macromolecules,2019,130:388-398.
[17]	孟雅倩. 挤压处理对燕麦多糖加工特性及结构的影响[D]. 天津:天津科技大学,2016.
[18]	Sui W,Xiao Y,Liu R,et al. Steam explosion modification on tea waste to enhance bioactive compounds' extractability and antioxidant capacity of extracts[J]. Journal of Food Engineering,2019,261:51-59.
[19]	Shevchenko S,Chang K,Robinson J,et al. Optimization of monosaccharide recovery by post-hydrolysis of the water-soluble hemicellulose component after steam explosion of softwood chips[J]. Bioresource Technology,2000,72(3):207-211.
[20]	Persson T,Ren J L,Joelsson E,et al. Fractionation of wheat and barley straw to access high-molecular-mass hemicelluloses prior to ethanol production[J]. Bioresource Technology,2009,100(17):3906-3913.
[21]	Chen C,You L J,Abbasi A M,et al. Optimization for ultrasound extraction of polysaccharides from mulberry fruits with antioxidant and hyperglycemic activity in vitro[J]. Carbohydrate Polymers,2015,130:122-132.
[22]	Tsubaki S,Oono K,Hiraoka M,et al. Microwave-assisted hydrothermal extraction of sulfated polysaccharides from Ulva spp. and Monostroma latissimum[J]. Food Chemistry,2016,210:311-316.
[23]	白雨鑫,郭斌,韩冠英,等. 萝藦果壳多糖提取工艺优化及其抗氧化活性研究[J]. 食品工业科技,2015,36(20):278-283.
[24]	Sui W,Xie X,Liu R,et al. Effect of wheat bran modification by steam explosion on structural characteristics and rheological properties of wheat flour dough[J]. Food Hydrocolloids,2018,84:571-580.
[25]	Yan X,Ye R,Chen Y. Blasting extrusion processing:The increase of soluble dietary fiber content and extraction of soluble-fiber polysaccharides from wheat bran[J]. Food Chemistry,2015,180:106-115.
[26]	郭婷婷,阳雁,谢笔钧,等. 米糠可溶性膳食纤维对降低蛋黄酱中胆固醇含量及流变特性的影响[J]. 食品工业科技,2015,36(20):265-270.
[27]	高晓光,冯随,杨涛,等. 麦麸膳食纤维对乳化型香肠品质的影响研究[J]. 食品工业科技,2016,37(6):151-154 ,159.

Supplements (0)

Cited By

Cited by

Periodical cited type(12)

1.	李德卿，朱军，邹潇潇，吴晓鹏，申铉日，鲍时翔. 莫氏马尾藻多酚提取工艺优化及其抗氧化活性分析. 粮食与油脂. 2024(04): 80-84 .
2.	何袅袅，蔡树芸，阎光宇，杨婷，陈伟珠，洪专，张怡，张怡评. 铜藻多酚的提取工艺及其稳定性和抑制酪氨酸酶活性. 食品研究与开发. 2024(09): 104-110 .
3.	董玉婷，马家乐，郑明静，王永兴，朱艳冰，杨远帆，姜泽东，倪辉，李清彪. 红毛藻膳食纤维制备工艺优化. 食品研究与开发. 2024(15): 107-116 .
4.	邓莹，刘杰，李海洋，陈莎，刘继雄，李明霞，龙昭军，李小丹. 牛马藤多糖的提取工艺优化及抗氧化活性研究. 广州化工. 2024(11): 28-32 .
5.	何袅袅，陈雅鑫，蔡树芸，施丽君，陈伟珠，陈晖，洪专，张怡，张怡评. 铜藻多酚的分离纯化及抗氧化活性研究. 食品工业科技. 2023(03): 183-191 . 本站查看
6.	牛佳雯，雒江菡，张雨欣，李婧，禚昊. 道地药材月见草总多酚的提取工艺研究. 安徽农业科学. 2023(01): 166-168+174 .
7.	常高萍，林巧燕，张敏，郭佳瑄，李志朋，杜希萍，姜泽东. 红毛藻不同乙醇浓度提取物的生物活性及其成分分析. 化学试剂. 2023(02): 98-105 .
8.	王纪辉，耿阳阳，刘亚娜，张时馨，胡伯凯，梁美，谭化美，何佳丽. 不同溶剂浸提下核桃果实不同部位多酚物质响应及其组成. 南京师大学报(自然科学版). 2022(03): 35-45 .
9.	何袅袅，陈雅鑫，蔡树芸，陈伟珠，张怡评，洪专. 海藻多酚提取分离及生物活性研究进展. 食品工业. 2022(10): 190-194 .
10.	陶凤庭，潘创，戚勃，胡晓，赵永强，杨贤庆，杨莉莉. 坛紫菜分离蛋白的提取与结构解析. 大连海洋大学学报. 2022(05): 850-857 .
11.	龙晓珊，廖森泰，刘书成，刘凡，黎尔纳，庞道睿，穆利霞，王卫飞，邹宇晓. 肉桂多酚清除自由基及抑制α-葡萄糖苷酶活性的能力. 现代食品科技. 2021(08): 119-126 .
12.	林宝妹，邱珊莲，吴妙鸿，张帅，李海明，洪佳敏. 嘉宝果果皮多酚提取工艺优化及生物活性测定. 江苏农业科学. 2021(21): 191-196 .