摘要
研究大麦多糖水提法的工艺条件和清除羟自由基活性。用淀粉酶和蛋白酶酶解除去大麦中的淀粉和蛋白质。以多糖得率为考察指标,采用正交试验考察提取温度、料液比、提取时间等因素对多糖得率的影响,优化提取工艺条件。采用水杨酸法考察大麦多糖清除羟自由基活性。研究结果表明,酶解25g大麦粉,耐高温α-淀粉酶的最佳用量为0.14mL,中性蛋白酶的最佳用量为0.3g。水提法的最佳工艺条件为温度100℃,料液比1∶20,时间3h,此条件下大麦多糖的得率为3.10%,含量为64.29%。大麦多糖具有清除羟自由基的能力,当其浓度为5.88g/L时清除率达50%,浓度为20g/L时清除率达97.14%。
To study the extraction technology and antioxidant activity of polysaccharides from barely. Barely was destarched and deproteined by a-Amylases and Protease,The factors including temperature, solid-liquid ratio and the extraction time on the yield of the polysaccharides were studied by orthogonal experimental design to select the optimum extracting condition. The salicylic acid method was used to inspect the ability to scavenge hydroxyl radicals of polysaccharides from barely. The results showed that optimal quantity of the two enzyme is α- Amylases 0.14 mL and neutral Protease 0.3 g.The optimum extracting conditions were： extraction temperature 100 ℃, the solid-liquid ratio 1：20 and the extraction time of 3 h. The yield and content of polysaceharides were 3.10 % and 64.29 %.The polysaccharides have good ability to scavenge hydroxyl radicals. The scavenging rate was 50 % at the concentration of 5.88 g/L, The scavenging rate was 97.14 % at the concentration of 20 g/L.
出处
《食品研究与开发》
CAS
北大核心
2008年第11期64-67,共4页
Food Research and Development
关键词
大麦
多糖
提取
羟自由基
barely
polysaccharides
extraction
hydroxyl radicals
