食品工业科技2024，Vol.45Issue(10)：1-7,7.DOI:10.13386/j.issn1002-0306.2023090118
黍稷麸皮多糖分离纯化、结构表征及抑菌活性分析
Isolation,Purification,Structure Characterization and Antibacterial Activity of Polysaccharides from Proso Millet Bran
摘要
Abstract
The extraction,isolation,purification,and structural characterization of proso millet bran polysaccharides(MBP),as well as its antibacterial activity were conducted to provide a reference for the development and utilization of nutrients in the processing byproducts of millet.An alkali extraction and alcohol precipitation method was used to extract the polysaccharides.Subsequent purification was achieved through column chromatography utilizing DEAE-50 and Sephadex G-100.Structural analysis of the millet bran polysaccharides was performed using a combination of techniques,including HPLC chromatography,infrared spectroscopy,atomic force microscopy,scanning electron microscopy,and X-ray diffraction.The results showed that the molecular weight of MBP was determined to be 3.479×104 Da.The monosaccharide composition was exhibited a molar ratio of mannose:rhamnose:glucose:galactose:arabinose:xylose=0.11:0.13:5.86:0.62:1.00:0.52.Moreover,MBP was identified as a β-type pyranose polysaccharide and exhibits remarkable thermal stability.In terms of morphology,MBP was laminated,closely connected,and had no crystal structure.The antibacterial assay unveiled the minimum inhibitory concentration of MBP against Staphylococcus aureus was 2 mg/mL.This study showed that the polysaccharides from proso millet bran had good antibacterial ability.关键词
黍稷麸皮/多糖/分离纯化/结构表征/抑菌活性Key words
proso millet bran/polysaccharide/separation purification/structural characterization/bacteriostatic activity分类
轻工纺织引用本文复制引用
陈燕云,平华,高媛,杜远芳,刘静,张丽珍..黍稷麸皮多糖分离纯化、结构表征及抑菌活性分析[J].食品工业科技,2024,45(10):1-7,7.基金项目
山西省现代农业产业技术体系建设专项资金资助(2023CYJSTX03-33) （2023CYJSTX03-33）
山西省重点研发计划(202102140601014) （202102140601014）
北京市农林科学院科技创新能力建设专项(KJCX20230817) （KJCX20230817）
科技部重点研发计划(2020YFD1001405). （2020YFD1001405）
