【作者】 杨振；

【导师】 杨富民；

【作者基本信息】 甘肃农业大学 ， 食品科学， 2009， 硕士

【摘要】 菊粉是由D—果糖经β(1-2)糖苷键连接而成的链状多糖,是一种非消化性的碳水化合物,能够选择性地促进结肠细菌的生长,提升宿主键康水平,降低血糖浓度、维持脂类代谢平衡、提高矿物质元素的生物利用度、增强免疫力。在食品工业中,菊粉能够改善食品质构、提高流变学性质和营养特性,属于功能性食品。本文对菊粉生产中的关键工序—浸提、脱色、除蛋白质的方法和工艺条件进行了系统的研究和优选;并对生产的菊粉进行了理化性质测定和抗氧化作用研究,结果表明:1.在单因素试验的基础上,采用均匀设计法确定了提取菊粉的最佳工艺条件。即提取温度68℃,时间70min,pH为7,料液比1:21,提取次数为2次,菊粉提取率可达到16.04%。(2)采用Sevag法、三氯乙酸法、石灰乳法对菊粉粗多糖中除蛋白质效果进行了对比试验,结果表明,石灰乳法脱除效果最好。先用石灰乳将pH值调为12,再加磷酸将pH值调至7,在温度80℃、时间40min的条件下,蛋白去除率可达到87.09%,菊粉损失率仅为20.06%。(3)在单因素试验的基础上,采用二次正交回归设计确定了菊粉脱色的最佳工艺条件:即温度58℃,时间62min,活性炭用量1%,可使菊粉的脱色率达到86.05%,菊粉损失率仅为17.78%。(4)采用所优选的工艺条件生产的菊粉,色泽呈纯白色、溶于水,不溶于无水乙醇、乙醚、丙酮、氯仿、正丁醇等有机溶剂,不含蛋白质,含少量淀粉、还原糖和核酸类物质。高效液相色谱对菊粉及水解液组成测定结果表明,菊粉由D-果糖和葡萄糖两种单糖组成,含有5种菊粉多糖,平均结构为3个D-果糖分子结合一个葡萄糖分子。(5)分别加入不同浓度的菊粉进行抗氧化性试验,结果表明,菊粉具有良好的抗氧化作用,抗氧化效果随菊粉量的增加而增强。协同试验表明,菊粉与VC、菊粉与柠檬酸在抗氧化性上具有协同增效之作用。更多还原

【Abstract】 Inulin is a linear polymer of D-fructose joined byβ(1→2)linkages and terminated with a D-glucose molecule linked to fructose by anβ(1→2) bond.It is a non-digestible carbohydrate. It preferentially stimulates the growth and activity of one or a limited number of desired bacteria in the colon thus improves host health. Furthermore, Inulin effects on blood glucose attenuation, lipid homeostasis, mineral bioavailability and immuno modulation. Along with the ability to add texture and consequently improve meological caracteristics and nutritional properties of food allows inulin to be termed a functional food.In this thesis, systematic study and optimization of process conditions of inulinase production about its key processes– extraction, decoloration, deprotein were finished. We analyzed chemical and physical properties and composition of Inulin polysaccharide, its antioxidation. The major results were shown as follows:(1) The single factor experimental results indicated that the optimal extracting conditions were as follows: temperature was 68℃, time was 70 minutes, pH 7 and ratio of liquid to material was 1:21, extraction times was 2. The extraction rate of inulin was 16.04%.(2) To romove protein in the inulin solution were studied, including the ways of sevage, borontrifluorid eaceticacid complex and slack lime. Comparing all these ways, the best was slack lime. There results suggested that the extractive juice was precipitated at pH 12 using lime. After centirfugation, the supenratant was acidified with phosphoric acid at pH 7,temperature was 80℃, time was 40 minutes. Finally the loss rate of Inulin was 20.06% and the degree of deprotein was 87.09%.(3)Depending on single factor experiment. The second regression orthogonal experimental results infered the optima1 discoloring conditions: temperature was 58℃, time was 62 minutes,activated carbon concentration was 1%. The loss rate of Inulin was 17.78% and the degree of discoloration was 68.88%.(4) The physical and chemical properties of Polysaccharide Inulin was white powder,dissolving in water, no dissolvent in some organic solvents such as ethanol, aether and acetone, containing no proteins,containing Starch, reducing sugar, and nucleic acid. By HPLC measure to test inulin and the inulin hydrolisis solution, inulin is composed of D- fructose and glucose. It includes 5 kind of inulin polysaccharide ingredient. Its average structure is 3 D- fructose unifing a glucose member.(5) Adding different concentrations of inulin for antioxidant testing, results showed that inulin has a good anti-oxidation. Its anti-oxidative effect increased with amount. Synergy test implied that inulin play a synergic role with VC and citric acid for oxidation resistance.更多还原