作　　者： ; ; ;

机构地区： 华南理工大学轻工与食品学院

出　　处： 《食品工业科技》 2012年第7期302-304,308,共4页

摘　　要： 以酵母β-葡聚糖和凝结多糖这两种高结晶多糖为研究对象,采用偏光显微镜、X射线衍射(XRD)和DNS法研究了离子液体[Bmim]Cl预处理对多糖结晶结构和酸水解效率的影响。XRD图谱分析发现,[Bmim]Cl预处理后酵母β-葡聚糖和凝结多糖的结晶度明显下降。离子液体[Bmim]Cl预处理酵母β-葡聚糖和凝结多糖显著提高其酸水解效率。在4mol/LTFA及100℃条件下,酵母β-葡聚糖(水解时间2h)和凝结多糖(水解时间3h)酸水解产物中还原糖的含量分别为84.36g/100g和96.07g/100g,明显高于未经离子液体处理的53.44g/100g和46.80g/100g。 The effect of an ionic liquid 1-butyl-3-methylimidazoliumchloride（[Bmim]Cl）pretreatment on the efficiency of the acid hydrolysis and crystallinity of brewer yeast-β-glucans and curdlan was investigated by using polarized optical microscope,X-ray diffraction（XRD）and 3,5-dinitrosalicylic acid（DNS）method.It was demonstrated from the XRD spectrometry that the crystallinity of brewer yeast-β-glucans and curdlan declined dramatically with ionic liquid pretreated.Brewer yeast-β-glucans and curdlan pretreated with[Bmim]Cl enhanced the efficiency and increased the reducing sugar content during the acid hydrolysis.The reducing sugar content of brewer yeast-β-glucans（acid hydrolysis for 2h）and curdlan（acid hydrolysis for 3h）with the ionic liquid pretreated were 84.36g/100g and 96.07g/100g respectively,much higher than that of the untreated samples which were 53.44g/100g and 46.80g/100g in 4mol/L TFA at 100℃.

关 键 词： 酵母 葡聚糖 凝结多糖 离子液体 酸水解

领　　域： [轻工技术与工程] [轻工技术与工程]