粮油食品科技

中国科技核心期刊

生物酶–超声波协同提取制备米糠多糖工艺
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Preparation of rice bran polysaccharides by biological enzymes-ultrasonic extraction
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    摘要:

    以脱脂米糠为原料,采用淀粉酶和糖化酶水解除去淀粉,采用胃蛋白酶除去蛋白,在酸性条件和碱性条件下各提取一次,优化米糠多糖提取工艺。实验结果表明,脱脂米糠以1∶15 g/mL料液比加水充分混匀后,以3%的淀粉酶水解2 h、3%糖化酶水解1 h、3%胃蛋白酶水解1 h除去淀粉和蛋白,分别在酸性和碱性条件下70 ℃、200 W超声提取90 min,得到米糠多糖的得率为8.12%。冷冻干燥后的粗多糖含有84.2%的米糠多糖,6.6%的粗蛋白,2.1%的灰分和5.8%的水分。

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    Defatted rice bran was hydrolyzed by amylase, glucoamylase and pepsin to remove starch and protein. Then the rice bran polysaccharides were extracted from the treated defatted rice bran under acidic conditions and basic conditions once respectively. The result showed that defatted rice bran was mixed with distilled water with the ratio of 1∶15 g/mL. The mixture was hydrolyzed by 3% α-amylase for 2 h, 3% glucoamylase for 1 h and 3% pepsin for 1 h to remove starch and protein, extracted for 90 min in acidic and alkaline environments once respectively with ultra-sonic condition as 70 ℃, 200 W. The yield of the rice bran polysaccharides was 8.12%. After freeze-drying, the crude polysaccharides contained 84.2% rice bran polysaccharides, 6.6% crude protein, 2.1% ash and 5.8% water.

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庄绪会,郭伟群,刘玉春,刘诗瑶.生物酶–超声波协同提取制备米糠多糖工艺[J].粮油食品科技,2019,27(1):57-63.

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  • 在线发布日期: 2019-01-30
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