酵母来源甘露聚糖的提取纯化及其对水果保鲜
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摘要
以市售酵母细胞壁为原料,考察不同提取工艺条件下酵母甘露聚糖的得率.结果表明,最佳提取条件为:料液比1∶60,115℃,浸提90 min,此时甘露聚糖最大得率可达到18.71%,影响因素的重要性依次为:料液比>浸提温度>浸提时间.对甘露聚糖进行初步纯化,结果显示Polar MC 60-Q型预装纯化柱的多糖损失率较低(38.21%),而蛋白去除率最高(90.97%),显示出较好的纯化效果.经初步纯化的甘露聚糖涂膜处理苹果显示出较好的抗褐变性能;保鲜剂组分为0.2%甘露聚糖、0.3%丙酸钙、0.3%抗坏血酸时,对葡萄进行涂膜处理,测得五日失重率为3.95%,较对照组降低19.70%,五日好果率77.78%,该配方保鲜效果明显优于其他测试组.
With commercial yeast cell walls as raw materials, the yield of mannan was investigated under different extraction process. When the solid-liquid ratio was 1∶60, the extraction temperature was 115 ℃, and lasted for 90 min, the maximum yield of mannan was 18.71%, the factors arragned in important order as the follows: solid-liquid ratio > extraction temperature > extraction time. The results showed that the Polar MC 60-Q type pre-load purification system caused lower rate of polysaccharides loss(38.21%), and the highest rate of protein removal(90.97%) in the preliminary purification of mannan. It showed good anti-browning when coating the preliminary purified mannan on the apple surface. Keeping the preservative components as 0.2% mannan、 0.3% calcium propionate、 0.3% ascorbic acid, the five-day weight loss rate of the grape was 3.95%, 19.70% lower than the control experiment, and the rate of good fruit after fives days was 77.78%,indicating good preservation effect.
With commercial yeast cell walls as raw materials, the yield of mannan was investigated under different extraction process. When the solid-liquid ratio was 1∶60, the extraction temperature was 115 ℃, and lasted for 90 min, the maximum yield of mannan was 18.71%, the factors arragned in important order as the follows: solid-liquid ratio > extraction temperature > extraction time. The results showed that the Polar MC 60-Q type pre-load purification system caused lower rate of polysaccharides loss(38.21%), and the highest rate of protein removal(90.97%) in the preliminary purification of mannan. It showed good anti-browning when coating the preliminary purified mannan on the apple surface. Keeping the preservative components as 0.2% mannan、 0.3% calcium propionate、 0.3% ascorbic acid, the five-day weight loss rate of the grape was 3.95%, 19.70% lower than the control experiment, and the rate of good fruit after fives days was 77.78%,indicating good preservation effect.
引文
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[11] 张彭湃,毕赟文,钟祥,等.啤酒酵母来源甘露聚糖的环境友好型提取工艺研究[J].化学研究,2019,30(1):72-75.ZHANG P P,BI Y W,ZHONG X,et al.Environment friendly preparation of mannan from waste beer yeast [J].Chemical Research,2019,30(1):72-75.
[2] LISA R H,HENDRIK J.P,AMANDA P,et al.Dietary yeast-derived mannan oligosaccharides have immune-modulatory properties but do not improve high fat diet induced obesity and glucose intolerance [J].PLOS ONE,2018,(315):e0196165.
[3] 杨学山,祝霞,李颍,等.正交试验优化葡萄酒泥酵母甘露聚糖提取工艺及其体外抗氧化作用[J].食品科学,2015,18(18):69-74.YANG X S,ZHU X,LI Y,et al.Optimization of extraction process and in vitro antioxidant activities of mannan from waste wine yeast [J].Food Science,2015,18(18):69-74.
[4] 王碌碌,王莹,杨少华,等.甘露聚糖复合抗菌膜对鸡胸肉的保鲜效果[J].食品工业科技,2016,9(9):318-323.WANG L L,WANG Y,YANG S H,et al.Effect of mannan antimicrobial membrane on the preservation of chicken breast [J].Science and Technology of Food Industry,2016,9(9):318-323.
[5] 季小莉,赵国群,刘金龙.酿酒酵母甘露聚糖的理化性质及吸湿保湿性[J].2018,2(2):284-290.JI X L,ZHAO G Q,LIU J L.Physicochemical properties,hygroscopicity and moisturizing performance of mannan from saccharomyces cerevisiae [J].Fine Chemicals,2018,2(2):284-290.
[6] ISHII J,OKAZAKI F,DJOHAN A C,et al.From mannan to bioethanol:cell surface co-display of β-mannanase and β-mannosidase on yeast Saccharomyces cerevisiae [J].Biotechnology for Biofuels,2016,9:188.
[7] XIE F,YUAN S,PAN H,et al.Effect of yeast mannan treatments on ripening progress and modification of cell wall polysaccharides in tomato fruit [J].Food Chemistry,2017,258:509-517.
[8] 李坚斌,刘继栋,郭海蓉,等.葡甘露聚糖改性复合膜在荔枝常温涂膜保鲜应用[J].食品工业,2015,36(1):153-156.LI J B,LIU J D,GUO H R,et al.Application of konjac glucomannan’s modified compound membrane in litchis’ normal temperature coating preservation [J].The Food Industry,2015,36(1):153-156.
[9] 张运涛,谷文英.紫外分光光度法测定啤酒酵母中甘露糖[J].食品与发酵工业,1999,25(5):32-36.ZHANG Y T,GU W Y.Determination of mannose in yeast by ultraviolet spectrometry [J].Food and Fermentation Industries,1999,25(5):32-36.
[10] 张佳琪,黄灏,吕远平,等.改性魔芋葡甘露聚糖涂膜在果蔬保鲜上的应用研究[J].安徽农业科学,2011,39(23):14350-14351.ZHANG J Q,HUANG H,LV Y P,et al.Effects of modified konjac glucomannan film on fresh-keeping of fruits and vegetables [J].Journal of Anhui Agricultural Sciences,2011,39(23):14350-14351.
[11] 张彭湃,毕赟文,钟祥,等.啤酒酵母来源甘露聚糖的环境友好型提取工艺研究[J].化学研究,2019,30(1):72-75.ZHANG P P,BI Y W,ZHONG X,et al.Environment friendly preparation of mannan from waste beer yeast [J].Chemical Research,2019,30(1):72-75.