摘要
分别采用改进的碱法、酵母发酵法从脱壳大麦中提取大麦β- 葡聚糖 ,并对自制 β-葡聚糖进行一系列的理化性质研究 ,结果表明 ,用改进碱法提取的大麦β -葡聚糖纯度较高 ,还原糖含量为 0 .0 0 76 % ,蛋白质含量为 1 3% ,经透析袋透析 ,活性炭脱色 ,SephadexG 10 0纯化后 ,采用刚果红法测定精制品和标准品的β 葡聚糖含量 ,结果为精制β- 葡聚糖纯度是标准品的 98. 2 % ,用该法提取的β -葡聚糖可以作为底物进行 β -葡聚糖酶活力测定。
Glucan was extracted barely from hulled-less by the improved sodium hydroxide method and fermentation method respectively.The properties of the extracted β-Glucan were investigated and the results showed that the purity of β-Glucan extracted by sodium hydroxide method was higher than that by fermentation methed.The contents of reducing sugar and protein were 0.0076% and 1.3% respectively. After dialysis,decolorization,and purification by Sephadex G-100, the purity of the extracted β-Glucan was 98.2%. The purified β-Glucan extracted barely from hull-less by the presented method can be used as standard substrate for the detemination of the enzymatic activity.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2005年第2期45-47,共3页
Food and Fermentation Industries
基金
河南省科技攻关项目 (No 0 2 2 4 0 1 0 0 0 5)
