啤酒酵母中β-(1,3)-D-葡聚糖的水解条件的优化

Optimization of Hydrolysis Conditions of β-(1,3)-D-glucan from Beer Yeast

摘要:

对啤酒酵母中β-(1,3)-D-葡聚糖（用碱－酶法从啤酒废酵母中提取）的水解条件进行了优化。研究表明影响β-(1,3)-D-葡聚糖水解条件的因素顺序依次为：预水解硫酸浓度>水解温度>水解硫酸浓度>水解时间；水解参数为：预水解硫酸浓度12 mol/L、水解硫酸浓度2 mol/L、水解温度100 ℃、水解时间24 h。此条件下用苯酚－硫酸法测得的β-(1,3)-D-葡聚糖含量为83.1%。

Abstract:

In this study, the hydrolysis conditions of β-(1,3)-D-glucan from beer yeast were optimized by single factor and orthogonal design. The results showed that the sequence of the influential factors was as follows: sulfuric acid concentration in pretreatment > hydrolysis temperature>sulfuric acid concentration in hydrolysis > hydrolysis time. The optimum hydrolysis conditions were as follows: 12 mol/L of sulfuric acid in pretreatment, 2 mol/L of sulfuric acid in hydrolysis, 100 ℃ of hydrolysis temperature and 24 h of hydrolysis time. Under these conditions，phenol-sulfuric method showed that β-(1,3)-D-glucan content reached 83.1%.