双向发酵提取燕麦β-葡聚糖及其理化性质研究

吴迪; 邴雪; 王昌涛; 李萌; 赵丹; 张佳婵

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DOI:10.3969/j.issn.1005-6521.2019.01.031

食品研究与开发:2019,40(1):184-193

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双向发酵提取燕麦β-葡聚糖及其理化性质研究

吴迪，邴雪，王昌涛，李萌，赵丹，张佳婵^1,2

(1.北京工商大学理学院，植物资源研究开发北京市重点实验室，北京100048;2.北京工商大学北京食品营养与人类健康高精尖创新中心，北京100048)

Bidirectional Fermentation of Oat β-Glucan and Research of Physical and Chemical Properties

WU Di1，BING Xue1，WANG Chang-tao1，2，*，LI Meng1，ZHAO Dan1，ZHANG Jia-chan1^1,2

(1.School of Science，Beijing Technology and Business University，Beijing Key Laboratory of Plant Resources Research and Development，Beijing 100048，China;2.Beijing Advanced Innovation Center for Food Nutrition and Human Health，Beijing Technology and Business University，Beijing 100048，China)

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投稿时间：2018-08-17

中文摘要: 从12种药用真菌中筛选出可增加燕麦β-葡聚糖含量的3种菌种--黄伞、大杯伞和灰树花，以我国的燕麦麸皮作为培养基，通过双向发酵法提取燕麦麸皮中的β-葡聚糖，进行工艺优化、分离纯化及理化性质的研究。结果表明3种菌经双向发酵后提取燕麦β-葡聚糖，其得率较未经发酵的燕麦β-葡聚糖得率高，分子量更小。与未经发酵的燕麦水提液相比，发酵液的蛋白质及总糖含量增加。

中文关键词: 双向发酵燕麦β-葡聚糖药食用真菌理化性质

Abstract:From the 12 medicinal fungus，three kinds of fungus that can increase the β-glucan content of oats were selected：Pholiota adiposa，Clitocybe maxima and Griflola frondosa.Chinese oat bran was used as medium to study the extraction of β-glucan in oat bran after fermentation and the process optimization.Physical and chemical properties of samples were studied after separation and purification.The results showed that the content of oat β-glucan after bidirectional fermentation was higher than unfermented oat β-glucan and molecular weight was smaller.Compared to the unfermented oat water extract，the content of protein and total sugar of the fermentation broth was increased.

keywords: bidirectional fermentation oat β -glucan edible and medicinal fungi physical and chemical properties

文章编号：201901031 中图分类号： 文献标志码：

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作者	单位
吴迪，邴雪，王昌涛，李萌，赵丹，张佳婵	1.北京工商大学理学院，植物资源研究开发北京市重点实验室，北京100048；2.北京工商大学北京食品营养与人类健康高精尖创新中心，北京100048

Author Name	Affiliation
WU Di1，BING Xue1，WANG Chang-tao1，2，*，LI Meng1，ZHAO Dan1，ZHANG Jia-chan1	1.School of Science，Beijing Technology and Business University，Beijing Key Laboratory of Plant Resources Research and Development，Beijing 100048，China；2.Beijing Advanced Innovation Center for Food Nutrition and Human Health，Beijing Technology and Business University，Beijing 100048，China

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