摘要
酵母β-葡聚糖(yeastβ-glucan)是一种难溶于水、酸、碱等常用溶剂的多糖,因传统的制备工艺复杂、烦琐且产品产量低或纯度不高,导致其产业化困难。作者用碱法结合二甲基亚砜(DMSO)辅助分离对酵母β-葡聚糖的生产制备工艺进行了探索和优化。结果显示:在0.7 g/dL NaOH中80℃处理2.6 h进行碱法除杂,除杂率最大为71.84%;在料液比为30 mg∶1 mL、体积分数80%的DMSO、80℃下分离纯化β-葡聚糖30 min,得到的β-葡聚糖产品纯度达到95.84%。通过薄层色谱和傅里叶红外光谱对产品进行鉴定,表明此产品是由葡萄糖单体聚合而成,呈β构型;抗炎试验表明,此产品具有一定的生物活性。该研究旨在简化生产工艺、扩大生产规模、提高产品质量,以期为工业化生产提供依据。
Yeastβ-glucan is a type of polysaccharide that is difficult to dissolve in commonly used solvents such as water,acids,and alkalis.Traditional preparation methods are complex,cumbersome,and often result in low product yield or impurities,causing difficulties in industrialization.In this study,an alkaline method combined with dimethyl sulfoxide(DMSO)was used to explore and optimize the production process of yeastβ-glucan.The results showed that under the conditions of 0.7 g/dL NaOH at 80℃for 2.6 hour alkaline treatment,the highest impurity removal rate was 71.84%.Separation and purification ofβ-glucan were accomplished under the conditions of the solid-to-liquid ratio of 30 mg∶1 mL and 80%volume fraction of DMSO at 80℃for 30 minutes,resulting in aβ-glucan product with a purity of 95.84%.The product was identified by thin-layer chromatography and Fourier-transform infrared spectroscopy,and the product was indicated asβ-glucan composed of glucose monomers.Moreover,Anti-inflammatory experiments showed that this product had a certain biological activity.The study aimed to simplify production processes,scale up production,improve product quality,and provide a theoretical reference for industrialized production.
作者
曹桦强
赵晨晨
杨笑天
段思佳
张彭湃
CAO Huaqiang;ZHAO Chenchen;YANG Xiaotian;DUAN Sijia;ZHANG Pengpai(School of Life Sciences,Henan University,Kaifeng 475004,China;Engineering Research Center for Applied Microbiology of Henan Province,Kaifeng 475004,China;School of Pharmacy,Henan University,Kaifeng 475004,China)
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2024年第6期155-163,共9页
Journal of Food Science and Biotechnology
基金
河南省科技攻关项目(222102110305)
河南省优秀硕士论文培育项目(SKYYSPY2022016)。
