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中国精品科技期刊2020
杨婷, 祝霞, 李颍, 韩舜愈, 杨学山. 葡萄酒泥酵母β-葡聚糖提取工艺条件优化[J]. 食品工业科技, 2015, (18): 286-289. DOI: 10.13386/j.issn1002-0306.2015.18.049
引用本文: 杨婷, 祝霞, 李颍, 韩舜愈, 杨学山. 葡萄酒泥酵母β-葡聚糖提取工艺条件优化[J]. 食品工业科技, 2015, (18): 286-289. DOI: 10.13386/j.issn1002-0306.2015.18.049
YANG Ting, ZHU Xia, LI Ying, HAN Shun-yu, YANG Xue-shan. Optimization of extracting processing condition of β-Glucan from wine yeast[J]. Science and Technology of Food Industry, 2015, (18): 286-289. DOI: 10.13386/j.issn1002-0306.2015.18.049
Citation: YANG Ting, ZHU Xia, LI Ying, HAN Shun-yu, YANG Xue-shan. Optimization of extracting processing condition of β-Glucan from wine yeast[J]. Science and Technology of Food Industry, 2015, (18): 286-289. DOI: 10.13386/j.issn1002-0306.2015.18.049

葡萄酒泥酵母β-葡聚糖提取工艺条件优化

Optimization of extracting processing condition of β-Glucan from wine yeast

  • 摘要: 以诱导自溶的葡萄酒泥酵母细胞壁为试材,在料液比、碱液浓度、浸提时间和浸提温度等单因素实验基础上,采用正交实验优化β-葡聚糖提取最优工艺条件。结果表明,葡萄酒泥酵母β-葡聚糖提取优化的最佳工艺条件为:料液比1∶40(g/m L),Na OH浓度3%,浸提温度80℃,浸提时间1.5 h,在此条件下β-葡聚糖提取率为19.38%。此方法提取率较高且简单易行、成本较低。 

     

    Abstract: The induced autolytic wine yeast cell wall was used as raw materials to extract β-glucan. On the basis of single factor test including solid- liquid ratio, alkali concentration, extraction time and extraction temperature,the orthogonal test was applied to determine the optimal extraction conditions. The results showed that the optimum conditions of β-glucan were as following:solid-liquid ratio 1∶40(g/m L),the concentration of Na OH 3%,extraction temperature 80 ℃ and extraction time 1.5 h. Under these conditions,the yield of β-glucan was 19.38%. The process was simple and inexpensive and had higher extraction rate.

     

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