摘要
本研究通过对黍稷麸皮多糖进行分离纯化、结构表征,并研究其抑菌活性,旨在为黍稷加工副产物中营养物质的开发利用提供参考。采用碱提醇沉法提取黍稷麸皮多糖(millet bran polysaccharides,MBP),DEAE-50、Sephadex G-100柱层析分离纯化,利用HPLC色谱、红外光谱、原子力显微镜、扫描电镜、X-射线衍射等方法对黍稷麸皮多糖结构进行分析。结果表明,MBP分子量为3.479×104 Da,单糖组成的摩尔比为甘露糖:鼠李糖:葡萄糖:半乳糖:阿拉伯糖:木糖=0.11:0.13:5.86:0.62:1.00:0.52,是β型吡喃多糖。MBP具有良好的热稳定性,在形态结构方面呈片层状,连接紧密,不具备晶体结构。抑菌实验得出,MBP对金黄色葡萄球菌的最小抑菌浓度为2 mg/mL。综上,从黍稷麸皮中提取得到的多糖MBP具有良好的抑菌能力。
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 aβ-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.
作者
陈燕云
平华
高媛
杜远芳
刘静
张丽珍
CHEN Yanyun;PING Hua;GAO Yuan;DU Yuanfang;LIU Jing;ZHANG Lizhen(School of Life Sciences,Shanxi University,Taiyuan 030006,China;Institute of Quality Standard and Testing Technology of Beijing Academy of Agriculture and Forestry Sciences,Beijing 100097,China)
出处
《食品工业科技》
CAS
北大核心
2024年第10期1-7,共7页
Science and Technology of Food Industry
基金
山西省现代农业产业技术体系建设专项资金资助(2023CYJSTX03-33)
山西省重点研发计划(202102140601014)
北京市农林科学院科技创新能力建设专项(KJCX20230817)
科技部重点研发计划(2020YFD1001405)。
关键词
黍稷麸皮
多糖
分离纯化
结构表征
抑菌活性
proso millet bran
polysaccharide
separation purification
structural characterization
bacteriostatic activity
作者简介
陈燕云(1998-),女,硕士研究生,研究方向:生物资源的筛选与利用,E-mail:274863974@qq.com;通信作者:张丽珍(1977-),女,博士,教授,研究方向:生物资源的筛选与利用,E-mail:lizhen@sxu.edu.cn。
