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食品与发酵工业  2021, Vol. 47 Issue (21): 268-274    DOI: 10.13995/j.cnki.11-1802/ts.027954
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燕麦β-葡聚糖的提取制备及纯化研究进展
孟续, 李言, 钱海峰, 张晖, 齐希光, 王立*
(江南大学 食品学院,江苏 无锡,214122)
Research progress on extraction, preparation and purification of oat β-glucan
MENG Xu, LI Yan, QIAN Haifeng, ZHANG Hui, QI Xiguang, WANG Li*
(School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)
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摘要 燕麦β-葡聚糖作为一种功能性多糖,具有优良的功能性质和多种对机体有益的生理活性,越来越多地被应用于食品和医药领域。不同的提取制备及分离纯化方式造成β-葡聚糖得率和纯度的差异。该文首先简述了燕麦β-葡聚糖的品质特性,包括水溶性、高黏度、凝胶性等功能特性及降低心血管疾病、预防糖尿病、改善人体肠道健康等生理活性;进而总结了燕麦β-葡聚糖的提取纯化工艺,如水提法、碱提法、酶提法、发酵法等,以及除淀粉、蛋白、色素和杂多糖等小分子物质的初级纯化和分级纯化工艺;最后对其中存在的问题进行了展望并提出建议性方案,旨在为深入和全面地开发利用燕麦β-葡聚糖资源提供参考。
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孟续
李言
钱海峰
张晖
齐希光
王立
关键词:  β-葡聚糖  功能特性  生理活性  提取工艺  纯化工艺    
Abstract: As a functional polysaccharide, oat β-glucan, has excellent functional properties and a variety of physiological activities beneficial to the body. It is used in the fields of food and medicine. The yield and purity of β-glucan are different due to the difference of the extraction, preparation, separation and purification processes. In this review, the properties of oat β-glucan were briefly introduced, including water solubility, high viscosity, gelation and other functional characteristics, as well as physiological activities such as reducing cardiovascular diseases, preventing diabetes and improving human intestinal health. Furthermore, the extraction and purification processes of oat β-glucan were summarized and the primary and fractional purification processes for removing starch, protein, pigment, heteropolysaccharides and other small molecular substances. Finally, the existing problems were prospected and the proposed research scheme was put forward, aiming at providing a reference for research and comprehensive development and utilization of oat β-glucan resources.
Key words:  β-glucan    functional characteristics    physiological activity    extraction process    purification process
收稿日期:  2021-05-07      修回日期:  2021-06-09           出版日期:  2021-11-15      发布日期:  2021-11-30      期的出版日期:  2021-11-15
基金资助: 国家自然科学基金面上项目 (32072254)
作者简介:  硕士研究生(王立教授为通讯作者,E-mail:wl0519@163.com)
引用本文:    
孟续,李言,钱海峰,等. 燕麦β-葡聚糖的提取制备及纯化研究进展[J]. 食品与发酵工业, 2021, 47(21): 268-274.
MENG Xu,LI Yan,QIAN Haifeng,et al. Research progress on extraction, preparation and purification of oat β-glucan[J]. Food and Fermentation Industries, 2021, 47(21): 268-274.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.027954  或          http://sf1970.cnif.cn/CN/Y2021/V47/I21/268
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