【摘要】 该研究分别利用超声辅助提取法和复合酶解提取法对豆渣中可溶性多糖进行提取,以多糖得率为考察指标,对提取工艺进行了优化。超声辅助提取法利用超声辅助热水浸提多糖,其最佳工艺条件为超声功率140 W、浸提温度70℃、浸提时间3 h、料液比1∶20,此条件下多糖得率为6.13%。复合酶解提取法利用纤维素酶与酸性蛋白酶进行酶解提取多糖,其最佳工艺条件为酶添加量2.5%、浸提温度60℃、浸提时间1 h、料液比1∶30,此条件下多糖得率为7.72%。通过化学组成分析,两种方法提取的多糖的单糖组成基本相似,主要由甘露糖、葡萄糖和半乳糖组成,但复合酶解提取法所得多糖的总糖含量和糖醛酸含量均高于超声辅助提取法。由红外光谱分析可知,两种提取方法均未对豆渣中可溶性多糖的特征官能团产生破坏。综合比较分析,复合酶解提取法提取时间短,提取温度低,多糖得率较高,是提取豆渣可溶性多糖的最佳方法。更多还原

【Abstract】 In this study, the ultrasonic-assisted extraction method and the compound enzymatic extraction method are used to extract the soluble polysaccharides from soybean residues, and the extraction process is optimized with polysaccharide yield as the indicator. The ultrasonic-assisted extraction method uses ultrasonic-assisted hot water to extract polysaccharides, the optimal process conditions are ultrasonic power 140 W, extraction temperature 70 ℃, extraction time 3 h and solid-to-liquid ratio 1∶20, under such conditions, the polysaccharide yield is 6.13%.The compound enzymatic extraction method uses cellulase and acid protease to extract polysaccharides, the optimal process conditions are enzyme additive amount 2.5%, extraction temperature 60 ℃, extraction time 1 h and material-liquid ratio 1∶30, under such conditions, the polysaccharide yield is 7.72%.Through chemical composition analysis, the monosaccharide composition of the polysaccharides extracted by the two methods is basically similar, is mainly composed of mannose, glucose and galactose, but the total sugar content and uronic acid content of the polysaccharides obtained by the compound enzymatic extraction method are higher than those of ultrasound-assisted extraction method. Through infrared spectroscopy analysis,it can be seen that the two extraction methods do not damage the characteristic functional groups of soluble polysaccharides in soybean residues.Comprehensive comparative analysis shows that the compound enzymatic extraction method has short extraction time,low extraction temperature and high polysaccharide yield,it is the best method for extracting soluble polysaccharides from soybean residues.更多还原