食品工业科技2012，Vol.33Issue(7)：302-304,308,4.
离子液体[Bmim]Cl预处理对两种高结晶多糖酸水解的影响
Effect of ionic liquid pretreatment step on acid hydrolysis of two high crystallization polysaccharide
摘要
Abstract
The effect of an ionic liquid 1-butyl-3-methylimidazoliumchloride（[Bmim]Cl）pretreatment on the efficiency of the acid hydrolysis and crystallinity of brewer yeast-β-glucans and curdlan was investigated by using polarized optical microscope,X-ray diffraction（XRD）and 3,5-dinitrosalicylic acid（DNS）method.It was demonstrated from the XRD spectrometry that the crystallinity of brewer yeast-β-glucans and curdlan declined dramatically with ionic liquid pretreated.Brewer yeast-β-glucans and curdlan pretreated with[Bmim]Cl enhanced the efficiency and increased the reducing sugar content during the acid hydrolysis.The reducing sugar content of brewer yeast-β-glucans（acid hydrolysis for 2h）and curdlan（acid hydrolysis for 3h）with the ionic liquid pretreated were 84.36g/100g and 96.07g/100g respectively,much higher than that of the untreated samples which were 53.44g/100g and 46.80g/100g in 4mol/L TFA at 100℃.关键词
酵母β-葡聚糖/凝结多糖/离子液体/酸水解Key words
brewer yeast-β-glucans/curdlan/ionic liquid/acid hydrolysis分类
轻工纺织引用本文复制引用
李娜,王兆梅,肖凯军..离子液体[Bmim]Cl预处理对两种高结晶多糖酸水解的影响[J].食品工业科技,2012,33(7):302-304,308,4.基金项目
国家自然科学基金资助项目 （）
华南理工大学中央高校基本科研业务费专项资金项目 （）
