大杯蕈菇柄多糖溶解性研究
|
摘要
为推动大杯蕈菇柄产业发展,以大杯蕈菇柄多糖为原料,考察温度、浓度、盐离子及pH值对多糖溶解性的影响。结果表明:大杯蕈菇柄多糖受温度、浓度影响较大,适宜溶解温度为60℃;受盐离子影响较小,溶于一价及二价无机盐溶液;在碱性条件下的溶解度高于酸性及中性环境,且酸性及中性环境中溶解度变化较小。
For promoting the development of mushroom stalk industry,the effects of temperature,concentration,salt ion and pH on the solubility of polysaccharides were investigated with the polysaccharide of mushroom stalk as the material.The results showed that the polysaccharide of mushroom stalk was greatly influenced by temperature and concentration,and the suitable dissolution temperature was 60℃.And which was less affected by the salt ions and dissolved in the mono-valence and bi-valence inorganic salt solution.In addition,the solubility of the polysaccharide under the alkaline condition was higher than the environment of acid and neutral,and the solubility in the environment of acid and neutral changed little.
For promoting the development of mushroom stalk industry,the effects of temperature,concentration,salt ion and pH on the solubility of polysaccharides were investigated with the polysaccharide of mushroom stalk as the material.The results showed that the polysaccharide of mushroom stalk was greatly influenced by temperature and concentration,and the suitable dissolution temperature was 60℃.And which was less affected by the salt ions and dissolved in the mono-valence and bi-valence inorganic salt solution.In addition,the solubility of the polysaccharide under the alkaline condition was higher than the environment of acid and neutral,and the solubility in the environment of acid and neutral changed little.
引文
[1]陈睿,孙润广,王小梅,等.猪肚菇多糖WPG1的相对分子质量测定及原子力显微镜观测[J].生物加工过程,2013,11(5):61-66.
[2]董洪新,蔡德华,李玉.猪肚菇的研究现状及展望[J].中国食用菌,2010,29(3):3-6.
[3]杨润亚,杨树德,董洪新,等.响应面法优化猪肚菇多糖的提取工艺[J].食品科学,2011,32(14):29-33.
[4]方婷,曾红亮,陈晓壶,等.猪肚菇粗多糖脱蛋白脱色工艺优化研究[J].热带作物学报,2015,36(6):1166-1172.
[5]郭霞,胡尚勤.大杯伞胞外多糖的纯化及抗氧化活性[J].西南大学学报(自然科学版),2013,35(6):1-5.
[6]陈君琛,沈恒胜,李怡彬,等.一种利用大杯蕈菇柄生产的膳食纤维营养饼干及其制备方法[P].200910305965,2009-8-24.
[7]方汝涛.大杯蕈菇柄多糖的提取纯化及抗氧化性研究[D].福州:福建农林大学,2012.
[8]蔡毅生.大杯蕈周年栽培与加工技术研究[D].北京:中国农业科学院,2009.
[9]赖谱富,方汝涛,陈君琛,等.超微粉碎对大杯蕈菇柄多糖溶出效果的影响[J].福建农业学报,2015,28(1):75-79.
[10]赖谱富,沈恒胜,陈君琛,等.大杯蕈菇柄粗多糖微波提取工艺优化[J].福建农业学报,2014,27(3):271-275.
[11]CHEN J C,LAI P F,SHEN H S,et al.Effect of extraction methods on polysaccharide of Clitocybe maxima stipe[J].Advance Journal of Food Science and Technology,2013,5(3):370-373.
[12]郑恒光,陈君琛,汤葆莎,等.大杯伞柄多糖与菌丝体粗多糖的免疫识别方法初探[J].食用菌学报,2014,21(3):50-54.
[13]赖谱富,方汝涛,陈君琛,等.超声波-酶法提取大杯蕈菇柄多糖及流变性研究[J].核农学报,2015,29(10):1944-1953.
[14]朱美静.猴头菌多糖的提取及理化性质的研究[D].无锡:江南大学,2006.
[15]莫开菊,程超,彭浩.葛仙米多糖溶解性和流变特性的研究[J].中国酿造,2009(3):39-42.
[16]刘晓连,李亚蕾,罗瑞明,等.灵武长枣水提多糖结构特征及理化性质[J].食品科学,2013,34(15):120-125.
[17]方伟斐,孔梦晓,王晓梅,等.生姜多糖理化性质及体外活性的检测[J].中国调味品,2011,36(9):94-96.
[18]刘霞,丁常泽,申湘忠.五加皮多糖提取工艺的优化及其性能分析[J].安徽农业科学,2011,39(6):3294-3297.
[19]HODGE J E,OSMAN E M.Carbohydrates,in Principles of Food Science part I[M].New York:Marcel Dekker,INC,1996:97-102.
[2]董洪新,蔡德华,李玉.猪肚菇的研究现状及展望[J].中国食用菌,2010,29(3):3-6.
[3]杨润亚,杨树德,董洪新,等.响应面法优化猪肚菇多糖的提取工艺[J].食品科学,2011,32(14):29-33.
[4]方婷,曾红亮,陈晓壶,等.猪肚菇粗多糖脱蛋白脱色工艺优化研究[J].热带作物学报,2015,36(6):1166-1172.
[5]郭霞,胡尚勤.大杯伞胞外多糖的纯化及抗氧化活性[J].西南大学学报(自然科学版),2013,35(6):1-5.
[6]陈君琛,沈恒胜,李怡彬,等.一种利用大杯蕈菇柄生产的膳食纤维营养饼干及其制备方法[P].200910305965,2009-8-24.
[7]方汝涛.大杯蕈菇柄多糖的提取纯化及抗氧化性研究[D].福州:福建农林大学,2012.
[8]蔡毅生.大杯蕈周年栽培与加工技术研究[D].北京:中国农业科学院,2009.
[9]赖谱富,方汝涛,陈君琛,等.超微粉碎对大杯蕈菇柄多糖溶出效果的影响[J].福建农业学报,2015,28(1):75-79.
[10]赖谱富,沈恒胜,陈君琛,等.大杯蕈菇柄粗多糖微波提取工艺优化[J].福建农业学报,2014,27(3):271-275.
[11]CHEN J C,LAI P F,SHEN H S,et al.Effect of extraction methods on polysaccharide of Clitocybe maxima stipe[J].Advance Journal of Food Science and Technology,2013,5(3):370-373.
[12]郑恒光,陈君琛,汤葆莎,等.大杯伞柄多糖与菌丝体粗多糖的免疫识别方法初探[J].食用菌学报,2014,21(3):50-54.
[13]赖谱富,方汝涛,陈君琛,等.超声波-酶法提取大杯蕈菇柄多糖及流变性研究[J].核农学报,2015,29(10):1944-1953.
[14]朱美静.猴头菌多糖的提取及理化性质的研究[D].无锡:江南大学,2006.
[15]莫开菊,程超,彭浩.葛仙米多糖溶解性和流变特性的研究[J].中国酿造,2009(3):39-42.
[16]刘晓连,李亚蕾,罗瑞明,等.灵武长枣水提多糖结构特征及理化性质[J].食品科学,2013,34(15):120-125.
[17]方伟斐,孔梦晓,王晓梅,等.生姜多糖理化性质及体外活性的检测[J].中国调味品,2011,36(9):94-96.
[18]刘霞,丁常泽,申湘忠.五加皮多糖提取工艺的优化及其性能分析[J].安徽农业科学,2011,39(6):3294-3297.
[19]HODGE J E,OSMAN E M.Carbohydrates,in Principles of Food Science part I[M].New York:Marcel Dekker,INC,1996:97-102.