College of Food Science, Southwest University, Chongqing 400715, China; College of Food, XinYang Agriculture and Forestry University, XinYang 464000, China.
College of Food Science, Southwest University, Chongqing 400715, China.
Int J Biol Macromol. 2021 Jul 1;182:1192-1199. doi: 10.1016/j.ijbiomac.2021.05.043. Epub 2021 May 12.
In this study, four extraction methods, including ultrasonic extraction (UE), hot water extraction (HWE), microwave extraction (ME), and microwave-assisted ultrasonic extraction (MUE) were utilized to extract β-glucan from hull-less barley bran. Extraction yields and physicochemical properties of β-glucans extracted by different methods were investigated. The MUE displayed a highest extraction yield (2.16%) within shorter extraction time. Besides, β-glucans extracted by MUE (MUE-G) had higher number-average molecular weight (M (3.415 × 10), whereas β-glucans extracted by UE (UE-G) showed lower M (2.257 × 10) as compared to other methods. Accordingly, apparent viscosity of MUE-G was highest, while water solubility index of UE-G was highest (34.18-88.81%) at tested temperature ranges (25-95 °C). The MUE-G shower stronger foam stability and emulsifying properties and weaker foaming capability, while UE-G exhibited stronger foaming capability. The foaming capability and emulsifying properties of β-glucan products were better in neutral solutions (pH = 7) than in the acidic (pH = 4) and alkaline (pH = 9).
在这项研究中，采用了四种提取方法，包括超声提取（UE）、热水提取（HWE）、微波提取（ME）和微波辅助超声提取（MUE），从无壳大麦糠中提取β-葡聚糖。研究了不同方法提取的β-葡聚糖的提取率和理化性质。MUE 在较短的提取时间内显示出最高的提取率（2.16%）。此外，MUE 提取的β-葡聚糖（MUE-G）的数均分子量（M（3.415×10）较高，而 UE 提取的β-葡聚糖（UE-G）的 M 较低（2.257×10）与其他方法相比。因此，MUE-G 的表观粘度最高，而 UE-G 的水溶解度指数（25-95°C 测试温度范围内为 34.18-88.81%）最高。MUE-G 的泡沫稳定性和乳化性能较强，而 UE-G 的起泡能力较强。β-葡聚糖产品的起泡能力和乳化性能在中性溶液（pH=7）中优于酸性（pH=4）和碱性（pH=9）溶液。
