期刊论文

中文

食品科技

1005-9989

2024

49

04

201-209,228

21B0219:湖南省教育厅优秀青年项目 2023NK2040:湖南省重点研发项目

本校为第一机构

采用响应面法优化沅江芦笋低聚木糖制备工艺,并对其进行结构鉴定和抗氧化性分析.先采用酶解法制备芦笋低聚木糖,随后采用Sevage法除蛋白,再分别采用紫外光谱、扫描电镜、傅立叶红外光谱、高效液相色谱对芦笋低聚木糖进行结构鉴定,并测定了其抗氧化性.最优工艺条件为:酶解pH5.1、酶解温度48 ℃、时间14.5 h、木聚糖酶添加量0.38％,最终低聚木糖得率为(29.94士0.53)％.结构鉴定表明,芦笋低聚木糖以木二糖、木三糖和木四糖为主,且主链是由β-D-木糖通过β-1,4糖苷键连接而成,侧链包含少量葡萄糖醛酸,具有不规则的孔洞结构.抗氧化性试验表明,芦笋低聚木糖对1,1-二苯基-2-三硝基苯肼(1,1-Diphenyl-2-...

Response surface methodology was used to optimize the preparation process of xylo-oligosaccharides from Miscanthus lutarioriparius,and the structure and antioxidant activity of the prepared xylo-oligosaccharides were identied.The xylo-oligosaccharides were first prepared by enzymatic hydrolysis,followed by Sevage method to remove protein,and then the identification of Miscanthus lutarioriparius xylo-oligosaccharides was carried out by ultraviolet spectrum,scanning electron microscopy,Fourier transform infrared spectroscopy,and high performance ...