食品科学2016，Vol.37Issue(14)：24-31,8.DOI:10.7506/spkx1002-6630-201614005
葡萄酒泥酵母制备水溶性β-D-葡聚糖工艺优化及其纯化后抗氧化性分析
Purification and Antioxidant Activities of Water-Solubleβ-D-Glucan from Waste Wine Yeast
摘要
Abstract
An enzymatic method was used to prepare water-solubleβ-D-glucan from the autolyzed cell wall of waste wine yeast. Single factor method and response surface methodology were applied to optimize the extraction conditions. The water-solubleβ-D-glucan was purified by Sephacryl S-400 HR gel column chromatography to investigate its antioxidant activities. The optimum conditions forβ-D-glucan extraction were determined as follows:temperature, 60℃;enzyme dosage, 247 U/mL;pH, 7.5;and time, 1.5 h. Under these conditions, the yield of water-solubleβ-D-glucan was 80.91%. Three components designated asⅠ,ⅡandⅢwere eluted from the chromatographic column, the contents of which were 68.08%, 13.97%and 8.79%, respectively. The relative molecular weight of componentⅠwas 100 065.18 D. Antioxidant activity studies showed that the puriifed water-solubleβ-D-glucan had good antioxidant activities with EC50 values for scavenging, 2’-azinobis-(3-ethylbenzthiazoline-6-sulphonate (ABTS+·), hydroxyl radical, 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) radical and superoxide anion radical and chelating Fe2+of 2.035, 6.352, 16.773, 5.238 and 1.061 mg/mL, respectively.关键词
葡萄酒泥酵母/可溶性β-葡聚糖/提取纯化/抗氧化Key words
wine yeast/water-solubleβ-D-glucan/extraction and purification/antioxidant activities分类
轻工业引用本文复制引用
杨学山,祝霞,李颍,杨婷,马腾臻,韩舜愈..葡萄酒泥酵母制备水溶性β-D-葡聚糖工艺优化及其纯化后抗氧化性分析[J].食品科学,2016,37(14):24-31,8.基金项目
甘肃省农业生物技术研究与应用开发项目 （）
