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Preparation method of highland barley grain beta-glucan

A technology of glucan and highland barley, which is applied in the field of preparation of highland barley β-glucan, can solve the problems of inability to obtain high-purity products and low efficiency, and achieve improved extraction efficiency and purity, simple preparation method, and easy operation Effect

Inactive Publication Date: 2017-05-31
UNIV OF SHANGHAI FOR SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In fact, due to the high degree of fibrosis of bran, the general extraction method is inefficient and cannot obtain high-purity products. However, through analysis, we found that highland barley grains also contain high β-glucan, with an average content of up to 4.9%

Method used

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  • Preparation method of highland barley grain beta-glucan

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] The preparation method of a kind of highland barley beta-glucan described in this embodiment comprises the following steps:

[0015] Step 1: Peel and crush the highland barley and pass through a 60-mesh sieve to obtain highland barley powder, weigh an appropriate amount of highland barley powder, add 70% ethanol to the highland barley powder according to the ratio of highland barley powder and ethanol to soak, and obtain a soaking solution. Then the soaking solution was centrifuged and dried to obtain a dry powder.

[0016] Step 2, weigh 100g dry powder, add distilled water to the dry powder according to the ratio of dry powder and distilled water as 1:5 and heat to obtain gelatinized liquid, then add α-amylase to the gelatinized liquid, at 95-100 After enzymolysis at ℃ for 30 minutes, the enzymolysis liquid was obtained by cooling.

[0017] Step 3, add concentrated sodium hydroxide solution to the enzymolysis solution obtained in step 2 to obtain a mixed solution with...

Embodiment 2

[0025] The preparation method of a kind of highland barley beta-glucan described in this embodiment comprises the following steps:

[0026] Step 1: Peel and crush the highland barley and pass through a 60-mesh sieve to obtain highland barley powder, weigh an appropriate amount of highland barley powder, add 70% ethanol to the highland barley powder according to the ratio of highland barley powder and ethanol to soak, and obtain a soaking solution. Then the soaking solution was centrifuged and dried to obtain a dry powder.

[0027] Step 2, weigh 100g of dry powder, add distilled water to the dry powder according to the ratio of dry powder and distilled water of 1:10 and heat to obtain a gelatinized liquid, then add α-amylase to the gelatinized liquid, at 95-100 After enzymolysis at ℃ for 40 minutes, the enzymolysis liquid was obtained by cooling.

[0028] Step 3, adding concentrated sodium hydroxide solution to the enzymolysis solution obtained in step 2 to obtain a mixed solu...

Embodiment 3

[0034] The preparation method of a kind of highland barley beta-glucan described in this embodiment comprises the following steps:

[0035] Step 1: Peel and crush the highland barley and pass through a 60-mesh sieve to obtain highland barley powder, weigh an appropriate amount of highland barley powder, add 70% ethanol to the highland barley powder according to the ratio of highland barley powder and ethanol to soak, and obtain a soaking solution. Then the soaking solution was centrifuged and dried to obtain a dry powder.

[0036] Step 2, weigh 100g of dry powder, add distilled water to the dry powder according to the ratio of dry powder and distilled water as 1:7 and heat to obtain gelatinized liquid, then add α-amylase to the gelatinized liquid, at 95-100 After enzymolysis at ℃ for 35 minutes, the enzymolysis solution was obtained by cooling.

[0037] Step 3, add concentrated sodium hydroxide solution to the enzymolysis solution obtained in step 2 to obtain a mixed solution...

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Abstract

The invention provides a preparation method of highland barley grain beta-glucan. The preparation method comprises the following steps: step 1, removing highland barley peels and crushing; sieving and immersing; centrifuging, precipitating and drying to obtain dried powder; step 2, adding distilled water into the dried powder and heating; carrying out enzymolysis to obtain enzymolysis liquid; step 3, adding sodium hydroxide into the enzymolysis liquid to obtain supernatant; adding hydrochloric acid into the supernatant; centrifuging, decompressing and concentrating; centrifuging to obtain supernatant concentrated liquid; step 4, adding ethanol into the supernatant concentrated liquid and centrifuging to obtain first-time sediment; dissolving the first-time sediment into water, and dialyzing and concentrating to obtain dialyzed concentrated liquid; step 5, adding ethanol into the dialyzed concentrated liquid and carrying out a second time of alcohol precipitation treatment; centrifuging to obtain second-time sediment; dissolving the second-time sediment into water and adding ethanol to carry out a third time of alcohol precipitation treatment; centrifuging to obtain third-time sediment; step 6, washing the third-time sediment with isopropyl alcohol and dehydrating; drying in vacuum to obtain the beta-glucan.

Description

technical field [0001] The invention belongs to the field of plant polysaccharide extraction, and in particular relates to a method for preparing highland barley beta-glucan. Background technique [0002] β-glucan is a kind of non-starch polysaccharide in which glucose is linked together by glycosidic bonds. It is widely found in cereal crops, edible fungi and yeast, and is the main component of their cell walls. In cereals, β-glucan is mainly linked by β-(1→3)- and β-(1→4)-glycosidic bonds, and the difference of β-glucan in different cereals is mainly reflected in β-(1 →3)- and β-(1→4)-glucose differ in the ratio and linkage sequence. Studies have shown that β-glucans in oats, barley and wheat are composed of trisaccharides (→4-G-1→4-G-1→3-G-1→) and tetrasaccharides (→4-G-1 →4-G-1→4-G-1→3-G-1→) consists of two fragments, the difference is reflected in the ratios of trisaccharides and tetrasaccharides being 2.2, 3.3 and 4.5, respectively. [0003] Grain β-glucan plays a v...

Claims

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Application Information

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IPC IPC(8): C08B37/02
CPCC08B37/0024
Inventor 艾连中张汇张宁王光强夏永军熊智强
Owner UNIV OF SHANGHAI FOR SCI & TECH
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