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Method for deproteinizing and decoloring oat beta-glucan

A dextran and deproteinization technology, which is applied in the field of refining and processing plant active ingredients, can solve problems affecting the biological activity of polysaccharides, achieve good results, avoid losses, and have high removal rates of impurities

Inactive Publication Date: 2014-08-27
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Hydrogen peroxide achieves the purpose of decolorization through oxidation in the decolorization process, and it is easy to degrade polysaccharides and affect the biological activity of polysaccharides
Because the decolorization of activated carbon and resin is simple and easy, and can not cause the change of polysaccharide structure, therefore, the present invention chooses to research these two decolorization methods, there is no report at present

Method used

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  • Method for deproteinizing and decoloring oat beta-glucan

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The oatmeal is crushed and mixed with water to form a mixed solution, and the mixed solution is subjected to ultrasonic water extraction to obtain a β-glucan extract, and α-amylase is added to the extract to enzymatically degrade the starch, and the supernatant is obtained by centrifugation after enzymatic hydrolysis solution, add bromelain and trypsin with a mass ratio of 1:3 to the supernatant to carry out enzymatic hydrolysis and deproteinization to obtain an enzymolysis solution, then use 10% hydrochloric acid solution to adjust the pH of the enzymolysis solution to 4.4, then let it stand for a certain period of time, and centrifuge The supernatant was obtained, and the supernatant was concentrated in vacuo to obtain the crude extract of β-glucan, and the crude extract of β-glucan was subjected to the AB -8 type resin is adsorbed and decolorized for 80 minutes. After decolorization, ethanol precipitation and ammonium sulfate precipitation are carried out. After the p...

Embodiment 2

[0021] The oatmeal is crushed and mixed with water to form a mixed solution, and the mixed solution is subjected to ultrasonic water extraction to obtain a β-glucan extract, and α-amylase is added to the extract to enzymatically degrade the starch, and the supernatant is obtained by centrifugation after enzymatic hydrolysis solution, add bromelain and trypsin with a mass ratio of 1:4 to the supernatant to carry out enzymatic hydrolysis and deproteinization to obtain an enzymatic hydrolysis solution, then use 10% hydrochloric acid solution to adjust the pH of the enzymatic hydrolysis solution to 4.2, then let it stand for a certain period of time, and centrifuge The supernatant was obtained, and the supernatant was concentrated in vacuum to obtain a crude β-glucan extract, and the crude β-glucan extract was subjected to the AB -8 type resin adsorption and decolorization for 100 minutes, after decolorization, ethanol precipitation and ammonium sulfate precipitation were carried o...

Embodiment 3

[0023] The oatmeal is crushed and mixed with water to form a mixed solution, and the mixed solution is subjected to ultrasonic water extraction to obtain a β-glucan extract, and α-amylase is added to the extract to enzymatically degrade the starch, and the supernatant is obtained by centrifugation after enzymatic hydrolysis solution, add bromelain and trypsin with a mass ratio of 1:2 to the supernatant to carry out enzymatic hydrolysis and deproteinization to obtain an enzymatic hydrolysis solution, then use 10% hydrochloric acid solution to adjust the pH of the enzymatic hydrolysis solution to 4.6, then let it stand for a certain period of time, and centrifuge The supernatant was obtained, and the supernatant was concentrated in vacuum to obtain the crude extract of β-glucan, and the crude extract of β-glucan was subjected to the AB -8 type resin adsorption and decolorization for 60 minutes, after decolorization, ethanol precipitation and ammonium sulfate precipitation were ca...

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Abstract

The invention discloses a method for deproteinizing and decoloring oat beta-glucan and belongs to the technical field of refined processing of active components of plant. The method comprises the following steps: (1) mixing oat powder and water, performing ultrasonic water extract treatment to obtain beta-glucan extracting solution, removing starch out of the extracting solution, centrifuging to obtain supernate; (2) adding protease in supernate to carry out enzymolysis for deproteinization to obtain enzymatic hydrolysate, regulating the pH value of enzymatic hydrolysate to the isoelectric point, standing, centrifuge to obtain supernate, and concentrating the supernate to obtain beta-glucan coarse extracting solution; (3) performing resin adsorption decoloring on the beta-glucan coarse extracting solution, and then performing solvent precipitation, redissolving and dialyzing the precipitate, concentrating and freeze-drying to obtain the beta-glucan pure product. The method has the advantages that the deproteinizing rate can reach 90.8%, the decoloring rate can reach 55.27%, the retention rate of polysaccharide is higher than 90%, the obtained beta-glucan is high in purity, good in quality, and can be applied to foods, healthcare products or drugs.

Description

technical field [0001] The invention belongs to the technical field of refining and processing plant active ingredients, and mainly relates to a method for deproteinizing and decolorizing oat β-glucan. Background technique [0002] Oat is one of the ancient crops planted in my country. Among the cereal crops in China, the total output of oat ranks sixth. Modern studies have shown that: β-glucan has the functions of lowering cholesterol and preventing cardiovascular diseases; regulating blood sugar levels and preventing diabetes; promoting the proliferation of probiotics in the intestines and preventing intestinal cancer; regulating the body's immune function and other functions. In the field of food, β-glucan is used in meat products, dairy products and baked goods to thicken and emulsify. In the field of cosmetics, β-glucan can fully lock the moisture in the skin and effectively control the loss of moisture in the skin, thereby increasing the water retention of the skin. ...

Claims

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Application Information

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IPC IPC(8): C08B37/02
Inventor 吴非赵城彬孙楚董兴叶姚子鹏周媛媛李秋刘瑶盛慧刘金阳
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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