亚临界水辅助酶联合提取燕麦麸皮β-葡聚糖工艺优化

Optimization of co-extraction of β-glucan from oat bran using subcritical water assisted enzymatic treatment

中文关键词:  燕麦麸皮  β-葡聚糖  亚临界水萃取  酶处理  联合提取

英文关键词:Oat Bran  β-Glucan  Subcritical Water Extraction  Enzymatic Treatment  Co-Extraction

中文摘要:

      本研究采用亚临界水辅助酶联合提取法提取燕麦麸皮中β-葡聚糖,并对副产物进行测定。在单因素实验的基础上,以燕麦麸皮β-葡聚糖得率为指标,通过响应面试验优化亚临界水辅助酶联合提取工艺条件。结果表明在亚临界水萃取温度为115℃、pH值为7.0、酶处理温度为60℃,提取时间为30 min、料液比1：14的条件下,燕麦麸皮中β-葡聚糖的得率最高,为4.385%。亚临界水辅助酶联合提取法不仅能够高效高质量提取燕麦麸皮β-葡聚糖,而且能够降低生产成本,提高燕麦资源的利用率,以满足市场和工业需求,并丰富相关领域的理论知识库。

英文摘要:

      This study employed a subcritical water-assisted enzymatic co-extraction method to isolate β-glucan from oat bran, and the by-products were analyzed. Based on single-factor experiments, the extraction yield of β-glucan from oat bran was used as the key indicator to optimize the process conditions of subcritical water-assisted enzymatic co-extraction through response surface methodology. The results indicated that under the conditions of a subcritical water extraction temperature of 115 °C, a pH value of 7.0, an enzymatic treatment temperature of 60 °C, an extraction duration of 30 minutes, and a solid-to-liquid ratio of 1:14, the highest extraction yield of β-glucan from oat bran was achieved, reaching 4.385%. This subcritical water-assisted enzymatic co-extraction method not only enables efficient and high-quality extraction of β-glucan from oat bran but also reduces production costs, enhances the utilization rate of oat resources, meets the demands of the market and industry, and enriches the theoretical knowledge base in related fields.