摘要
以市售酵母细胞壁为原料,考察不同提取工艺条件下酵母甘露聚糖的得率.结果表明,最佳提取条件为:料液比1∶60,115℃,浸提90min,此时甘露聚糖最大得率可达到18.71%,影响因素的重要性依次为:料液比>浸提温度>浸提时间.对甘露聚糖进行初步纯化,结果显示PolarMC60-Q型预装纯化柱的多糖损失率较低(38.21%),而蛋白去除率最高(90.97%),显示出较好的纯化效果.经初步纯化的甘露聚糖涂膜处理苹果显示出较好的抗褐变性能;保鲜剂组分为0.2%甘露聚糖、0.3%丙酸钙、0.3%抗坏血酸时,对葡萄进行涂膜处理,测得五日失重率为3.95%,较对照组降低19.70%,五日好果率77.78%,该配方保鲜效果明显优于其他测试组.
With commercial yeast cell walls as raw materials,the yield of mannan was investigated under different extraction process.When the solid-liquid ratio was 1∶60,the extraction temperature was 115 ℃,and lasted for 90 min,the maximum yield of mannan was 18.71%, the factors arragned in important order as the follows: solid-liquid ratio > extraction temperature > extraction time.The results showed that the Polar MC 60-Q type pre-load purification system caused lower rate of polysaccharides loss (38.21%),and the highest rate of protein removal (90.97%) in the preliminary purification of mannan.It showed good anti-browning when coating the preliminary purified mannan on the apple surface.Keeping the preservative components as 0.2% mannan、 0.3% calcium propionate、 0.3% ascorbic acid,the five-day weight loss rate of the grape was 3.95%,19.70% lower than the control experiment,and the rate of good fruit after fives days was 77.78%,indicating good preservation effect.
作者
侯亚彬
徐梦晨
武佩贤
尚思宇
高兰芳
吴文敬
李婉君
刘学颖
杨生玉
张彭湃
HOU Yabin;XU Mengchen;WU Peixian;SHANG Siyu;GAO Lanfang;WU Wenjing;LI Wanjun;LIU Xueying;YANG Shengyu;ZHANG Pengpai(Laboratory and Equipment Administration,Henan,University,Kaifeng 475004,Henan,China;School of Life Sciences,Henan University,Kaifeng 475004,Henan,China)
出处
《化学研究》
CAS
2019年第2期197-201,共5页
Chemical Research
基金
河南省高等学校重点科研项目资助计划(17A530001)
河南省科技攻关项目(162102210025)
关键词
酵母
甘露聚糖
提取纯化
水果保鲜
yeast
mannan
extraction and purification
fruit preservation
