Method for extracting oat beta-glucan through fermentation method

A technology of glucan and fermentation, which is applied in the field of extracting oat β-glucan, can solve the problems of low extraction rate and high cost, and achieve the effect of simple steps, low cost and easy operation

Inactive Publication Date: 2015-08-19
FUZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In recent years, researchers have continued to explore new extraction methods, using ultrasonic, microwave, freeze-thaw and other methods to extract and prepare oat β-glucan, but the existing methods have disadvantages such as high cost and low extraction rate

Method used

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  • Method for extracting oat beta-glucan through fermentation method
  • Method for extracting oat beta-glucan through fermentation method
  • Method for extracting oat beta-glucan through fermentation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Example 1. Extraction of oat β-glucan by fermentation of Aspergillus niger

[0021] The specific implementation steps are as follows:

[0022] 1) After the oat grains are ground, pass through a 50-mesh sieve, take the oat bran on the sieve, add 82% ethanol at a solid-to-liquid mass volume ratio of 1:5, reflux in a water bath at 85 °C for 2 h, and centrifuge at 1000 r / min for 5 min to remove ethanol Retain the precipitate, and dry it in a blast oven at 40°C for 12 h to obtain oat bran;

[0023] 2) Prepare 5×10 6 Individual / mL Aspergillus niger spore suspension, 4 ° C preservation;

[0024] 3) Weigh 5 g of oat bran and sterilize it by autoclaving, add sterile water at a solid-to-liquid ratio of 1:10 (W / V), and inoculate the Aspergillus niger spore suspension for fermentation. Fermentation conditions: fermentation time 10.30 h, inoculum volume 12 mL, fermentation temperature 42 °C, rotation speed 180 r / min;

[0025] 4) Collect the fermentation product and extract it wi...

Embodiment 2

[0031] Example 2, the influence of fermentation time on the extraction of oat β-glucan by Aspergillus niger fermentation method

[0032] In order to compare the effect of fermentation time on the yield of oat β-glucan, the fermentation time of step 3) in Example 1 was changed to 8, 12, and 16 h, and the rest of the steps were the same as Example 1.

[0033] The yield of oat β-glucan under different fermentation times is shown in Table 1:

[0034] Table 1 Yield of oat β-glucan under different fermentation times

[0035]

Embodiment 3

[0036] Example 3, the effect of inoculation amount on the extraction of oat β-glucan by Aspergillus niger fermentation method

[0037] In order to compare the effect of the inoculation amount on the yield of oat β-glucan, the inoculation amount in step 3) in Example 1 was changed to 5, 10, and 15 mL, and the rest of the steps were the same as in Example 1.

[0038] The yield of oat β-glucan under different inoculation amount is shown in Table 2:

[0039] Table 2 Yield of oat β-glucan under different inoculation amount

[0040]

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Abstract

The invention relates to a method for extracting oat beta-glucan through a fermentation method. The method comprises the following steps: (1) grinding and sieving oat grains, getting the oversize bran, and performing water bath reflux and enzyme deactivation; (2) preparing a mycotic spore suspension liquid; (3) inoculating the mycotic spore suspension liquid to ferment; (4) performing hot water extraction on oat beta-glucan; (5) centrifuging and getting the liquid supernatant; (6) condensing, performing ethanol precipitation and purifying; (7) performing water bath re-dissolution; (8) freezing and drying to obtain a purified beta-glucan product. The method provided by the invention is simple in operation, has no need of using an enzyme preparation, and is low in cost, and beta-glucan can be purified in the fermentation process.

Description

technical field [0001] The invention relates to a method for extracting oat beta-glucan by fermentation. Background technique [0002] (1→3)(1→4)-β-D-glucan, referred to as β-glucan, belongs to water-soluble dietary fiber, which is composed of D-glucose with continuous β-(1→4) glycosidic bonds and A linear polysaccharide connected by a single β-(1→3) glycosidic bond, the ratio of β-(1→4) glycosidic bond to β-(1→3) glycosidic bond is about 7:3, β-glucan It mainly exists in oats, barley and other grains, and has a higher content in oat bran. It is an important functional component in oats. Studies have found that oat β-glucan has a variety of physiological functions, such as lowering cholesterol levels, preventing cardiovascular and cerebrovascular diseases, regulating blood sugar, improving constipation and regulating the intestinal tract. [0003] At present, the extraction method of oat β-glucan commonly used at home and abroad includes three steps. First, the oat raw mat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P19/08C12R1/685
Inventor 吴佳李琳琳吴小燕张如戴巧玲李健赵兰
Owner FUZHOU UNIV
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