超声波法对燕麦β-葡聚糖提取及性质的影响

董兴叶; 孙楚; 刘瑶; 吴非

doi:10.13386/j.issn1002-0306.2014.16.056

超声波法对燕麦β-葡聚糖提取及性质的影响

1. 东北农业大学食品学院
2. 东北农业大学经济管理学院

基金项目:

黑龙江省应用技术研究与开发计划项目(GC13B213)；

详细信息

作者简介:
董兴叶 (1988-) , 女, 硕士研究生, 研究方向:粮食、油脂及蛋白质工程。;

中图分类号: TQ914.1;TQ28
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出版历程
- 收稿日期: 2013-11-06

Effect of ultrasonic treatment on oat β-glucan extraction and its properties

Institute of Food, Northeast Agricultural University
Economic Management Institute, Northeast Agricultural University

摘要

摘要: 以燕麦为原料,采用超声波法提取燕麦β-葡聚糖。用刚果红法检测β-葡聚糖得率。通过单因素实验及正交实验确定超声波法提取的最优工艺条件。超声波法与水提法提取的β-葡聚糖的性质进行对比。研究表明,提取β-葡聚糖的最优条件为:液料比20∶1,超声波功率720W,超声波时间35min,提取温度50℃,pH10,按超声波法提取的最优工艺条件,燕麦β-葡聚糖得率可达4.09%,水提法β-葡聚糖的得率仅为3.05%。与水提法相比,超声波法提取的β-葡聚糖性质,如持水性、持油性提高。
- 燕麦β-葡聚糖 /
- 超声波法 /
- 提取 /
- 性质
Abstract: Ultrasonic treatment was used to extract β-glucan from oat. Congo red method was used to calculate the yield of β-glucan. The optimal extraction conditions by single factor test and orthogonal test were obtained.The comparison of the properties of β-glucan between by ultrasonic treatment extraction and by water method extraction was carried out. The results showed that the optimal extraction conditions were as following:the ratio of water to material 20 ∶1, the ultrasonic power 720 W, the ultrasonic time 35 min, the temperature 50℃ and the pH10, under this condition, oat β-glucan yield could reach up to 4.09%, however, the yield of β-glucan by water method only could reach up to 3.05%. Compared to β-glucan by water method, the properties of β-glucan by ultrasonic treatment such as water-binding and oil-binding capacity were improved.
- oat β-glucan /
- ultrasonic method /
- extraction /
- property

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