麦麸多糖的提取工艺研究

以小麦麸皮为原料,并以水为溶剂浸提小麦麸皮水溶性多糖,研究了料液比、提取时间、提取温度等因素对麦麸多糖提取率的影响。通过单因素试验和正交试验,确定出提取麦麸多糖的最佳工艺条件为：料液比：1：25,提取时间4h,提取温度100℃。     

麦胚多糖提取工艺的研究

通过水提、酸提、碱提3种不同的浸提方法对小麦胚芽多糖进行提取，研究不同的提取方法对多糖提取率的影响，确定麦胚多糖的最佳提取工艺。试验结果表明，以固液比1：8、浸提温度9012、浸提时间2．5h、浸提次数3次为最佳工艺参数的水提法为最佳提取方法。     

列当不同提取物降糖作用研究

目的研究列当不同提取物的降糖作用。方法本试验提取列当多糖、醇提物及水提物,应用四氧嘧啶建立小鼠糖尿病模型,并对列当提取物的降血糖作用进行综合评价。结果多糖和醇提物的低剂量、水提物中剂量均可显著降低小鼠的血糖值(P0.05)。其中醇提物低剂量组效果明显,对糖尿病具有一定的预防及治疗作用。多糖低剂量、醇提物和水提物的高剂量对体重的作用比较明显,其中水多糖低剂量组对糖尿病小鼠的体重有明显的提高。多糖3个剂量和醇提物中剂量、水提物高剂量组显著降低小鼠血脂(P0.05)。结论列当不同提取物多糖、水提物、醇提物具有明显的降血糖作用。     

小麦麸皮多糖提取、结构及生物活性研究进展

小麦麸皮是小麦加工过程中产生的副产物，含有众多的营养成分，如蛋白质、维生素、膳食纤维、酚类和多糖等。研究表明，小麦麸皮多糖具有预防糖尿病、降低血糖、提高免疫力、抗肿瘤等作用，在日常用品、保健食品和医药用品方面具有广阔的开发前景。小麦麸皮多糖提取方法和纯化方法不同，均会造成麸皮多糖结构上的差异，然而结构影响其生物活性。因此，探究小麦麸皮多糖的结构特征对揭示其生物活性作用具有重要意义。本文主要对近年来小麦麸皮多糖的提取方法、分离纯化、结构表征及生理功能等方面的研究进行阐述，同时探讨了小麦麸皮多糖结构与其生物活性之间的构效关系，并对小麦麸皮多糖目前存在的问题和应用前景进行展望，旨在为小麦麸皮多糖在保健和医药等方面的利用和研究提供理论依据和新的思路。     

不同提取方法对小麦麸皮多糖化学组分及免疫调节活性的影响

目的:以小麦麸皮超微粉为实验材料,分别用酸法、碱法、水提和酶法提取获得多糖,研究不同提取方法对小麦麸皮多糖得率、提取后麸皮残渣微观形态、糖醛酸含量、硫酸根含量、蛋白质含量、单糖组成及免疫调节活性的影响。方法:采用苯酚-硫酸法测定多糖含量,硫酸-间羟基苯酚法测定糖醛酸含量,BaCl₂-明胶法测定硫酸根含量,气相色谱法测定单糖组分;采用MTT检测细胞毒性,Griess法测定细胞上清液中NO含量,Western Blot法检测细胞诱导型一氧化氮合成酶(iNOS)和环氧合酶-2(COX-2)蛋白表达。结果:碱提法获得的粗多糖得率最高,为31.73%,测定提取的粗多糖中多糖含量为57.79%;小麦麸皮多糖中糖醛酸和硫酸根的含量依次为:碱提法>酶提法>酸提法>水提法;不同提取方法的小麦麸皮多糖组分中所含单糖的种类为阿拉伯糖、木聚糖及葡萄糖;MTT法检测四种小麦麸皮多糖对细胞均无毒性,其中水提多糖能促进RAW264.7细胞分泌NO因子并能促进细胞诱导型一氧化氮合成酶和环氧合酶-2蛋白的表达。结论:四种不同提取方法所得到的小麦麸皮多糖的得率、化学组成成分及生物活性各不相同,采用传统水提法工艺提取多糖更利于维持多糖的免疫调节活性。     

小麦麸皮蛋白质的提取

研究了小麦麸皮蛋白质提取的碱液浸提法、盐液浸提法。碱液浸提小麦麸皮蛋白质提取率为53％；盐液浸提小麦麸皮蛋白质提取率为18．4％。将在盐液浸提最优组合条件下浸提所得到的残渣，用碱液提取，条件为碱液浸提法的最优组合，盐碱两步法小麦麸皮蛋白质提取率为40．4％。     

小麦麸皮蛋白质的提取

研究了小麦麸皮蛋白质提取的碱液浸提法、盐液浸提法。碱液浸提小麦麸皮蛋白质提取率为 5 3% ;盐液浸提小麦麸皮蛋白质提取率为 18 4 %。将在盐液浸提最优组合条件下浸提所得到的残渣 ,用碱液提取 ,条件为碱液浸提法的最优组合 ,盐碱两步法小麦麸皮蛋白质提取率为 4 0 4 %。     

苦瓜碱提多糖降小鼠血糖功能的实验研究

为研究苦瓜碱提多糖的降血糖功能,并分析它的降糖机理,分别对正常小白鼠和STZ诱导的糖尿病模型小鼠的降糖效果进行了比较,并对降糖机理进行初步分析.结果表明苦瓜碱提多糖400mg/kg的剂量可以显著降低正常小鼠和STZ糖尿病小鼠的血糖值,果糖胺的含量同样也有所降低.同时,苦瓜碱提多糖还可以提高糖尿病模型小鼠的葡萄糖耐量以及肝糖原的含量.苦瓜多糖的降糖机理可能是通过减弱STZ对胰岛β-细胞的损伤或改善受损β-细胞的功能,从而起到调节血糖的作用.     

麦胚多糖提取工艺的研究

通过水提、酸提、碱提 3种不同的浸提方法对小麦胚芽多糖进行提取 ,研究不同的提取方法对多糖提取率的影响 ,确定麦胚多糖的最佳提取工艺。试验结果表明 ,以固液比 1∶8、浸提温度 90℃、浸提时间 2 5h、浸提次数 3次为最佳工艺参数的水提法为最佳提取方法     

三种野菜水提液对高脂小鼠血脂代谢的影响

比较桃叶鸦葱、蕨菜、苦菜3种野菜水提液对高血脂小鼠血脂代谢的影响。制备高血脂小鼠模型,采用试剂盒方法测定血浆中血清总胆固醇(TC)、甘油三酯(TG)、高密度脂蛋白胆固醇(HDL-C)、低密度脂蛋白胆固醇(LDLC)和丙二醛(MDA)的水平以及超氧化物歧化酶(SOD)活力。桃叶鸦葱、蕨菜、苦菜3种野菜水提液均能降低高血脂小鼠TC、LDL-C和MDA的水平,提高HDL-C水平和SOD酶活力。与高血脂模型组相比,处理各组有显著差异,并呈现剂量依赖性。桃叶鸦葱、蕨菜、苦菜3种野菜水提液都具有良好的降血脂作用,其机制可能与阻断脂质过氧化有相关,并且桃叶鸦葱水提液降低TG水平,提高HDL-C水平和SOD酶活力的效果优于蕨菜、苦菜水提液,苦菜水提液降低TC的作用优于桃叶鸦葱、蕨菜水提液。     

Effects of alkaline,hydrogen peroxide-treated fibres on nutrient digestibility,blood sugar and lipid profile in rats

Three diets containing different sources of dietary fibre, wheat bran, faba bean testas and rice hulls, were tested to determine the effects of alkaline, hydrogen peroxide (AHP)-treated fibre at 10% substitution level of dextrose corn flour on apparent digestibility, faecal characteristics, and levels of plasma glucose and lipid profile in rats. A fourth non-fibrous diet was used as a control. The results showed that, although AHP treatment of fibres resulted in reduction of their weight after washing, it caused an increase in their water absorption and in their swollen volume when mixed with an excess of water (up to three fold) as in the case of wheat bran. Rats consuming diets containing dietary fibres showed a significant loss of body weight but no significant effects on heart weight or liver weight were found. Faeces of rats fed on dietary fibre diets showed an increase in weight and volume, which resulted in reduction of faecal density. The consumption of the treated fibre significantly reduced total cholesterol, plasma triglycerides and blood sugar; wheat bran was the most effective followed by rice hulls and faba bean testas. On the other hand, it effected an increase in the plasma content of high-density lipoprotein HDL-C but this increase was only significant in rats fed with wheat bran. Alkaline hydrogen peroxide-treated fibres showed a great improvement in their absorbency, making them equal to or even better than untreated fibre in lowering blood lipids and sugar levels, in addition to their excellent effect on the physiological function of the intestinal tract.     

黄伞胞外多糖液体培养基的优选

采用液体培养和正交试验方法研究了不同碳、氮源及不同无机盐浓度对黄伞产生胞外多糖的影响。结果表明,适宜黄伞产生胞外多糖的碳源为蔗糖、麦芽糖、红糖,适宜氮源为麦麸、酵母粉、NH4NO3;通过正交试验确定了产胞外多糖的最优液体培养基为:蔗糖2%、麦麸3%、MgSO40.15%、KH2PO40.25%。     

黑曲霉发酵副产物中营养成分分析

为了再利用黑曲霉发酵生产阿魏酸酯酶和阿拉伯木聚糖酶的副产物,通过评价麦麸、玉米麸皮和蔗渣发酵副产物的营养价值,从而探讨它们作为饲料的可行性。研究了硝酸钠、硫酸铵和碳酸铵等氮源对黑曲霉固体发酵所得的水提液和残渣中的可溶性固形物、阿魏酸、低聚糖、氨基态氮、核黄素和蛋白质含量的影响。结果表明,黑曲霉在以麦麸为原料的培养基上生长良好,且以硝酸钠为无机氮源发酵所得水提液的营养价值最佳,但蛋白质含量却比未发酵麦麸减少了36%。另外,蔗渣发酵后其核黄素和蛋白质含量却大大增加,分别是原料的50倍和2.5倍,但在玉米麸皮发酵产物中增加的幅度不大。     

生物技术在小麦麸皮深加工方面的应用

主要围绕从小麦麸皮中提取木聚糖，而后利用木聚糖酶将其降解成低聚木糖以及提取木聚糖后的小麦麸皮蛋白质的利用等方面进行了叙述。对低聚木糖的研究现状、小麦麸皮中木聚糖的结构与组分、低聚木糖的制备工艺及低聚木糖生产用木聚糖酶进行了报道分析，此外，还对小麦蛋白质的研究现状和提取木聚糖后的小麦麸皮蛋白质的开发利用进行了阐述。得出结论：小麦麸皮中含有多种具有生理功能的有效成分，如将生物技术应用于其深加工．将几种成分依次提取出来加以利用，可提高小麦麸皮的经济价值，并且更加有效地充分利用现有资源。     

Amylase production in solid state fermentation by the thermophilic fungus Thermomyces lanuginosus

The production of extracellular amylase by the thermophilic fungus Thermomyces lanuginosus was studied in solid state fermentation (SSF). Solid substrates such as wheat bran, molasses bran, rice bran, maize meal, millet cereal, wheat flakes, barley bran, crushed maize, corncobs and crushed wheat were studied for enzyme production. Growth on wheat bran gave the highest amylase activity. The maximum enzyme activity obtained was 534 U/g of wheat bran under optimum conditions of an incubation period of 120 h, an incubation temperature of 50 degrees C, an initial moisture content of 90%, a pH of 6.0, an inoculum level of 10% (v/w), a salt solution concentration of 1.5:10 (v/w) and a ratio of substrate weight to flask volume of 1:100 with soluble starch (1% w/w) and peptone (1% w/w) as supplements.     

燕麦可溶性膳食纤维降糖机理的初步探讨

对裸燕麦麸皮中的可溶性膳食纤维的降糖机理作了初步探讨,用SDF对猪胰淀粉酶活力的影响进行了研究,得出在消化道内SDF的粘度是造成葡萄糖缓释作用的原因之一。     

改性燕麦麸对高血脂、糖尿病大鼠血糖和血脂的影响

目的:观察改性燕麦麸(DOB)对高脂血症糖尿病模型大鼠空腹血糖、血脂的影响。方法:将高脂血症糖尿病模型大鼠随机分为4组:空白组(A)、对照组(B)、改性燕麦麸实验组(C、D)。干预饲喂7周,每周测定动物空腹血糖(BG)、总胆固醇(TG)、甘油三酯(TC)、高密度脂蛋白(HDL-C)和低密度脂蛋白(LDL-C),将动物在0、2、8周时的各指标进行比较。结果:C、D实验组动物空腹血糖值显著下降;4项血脂指标恢复正常。结论:改性燕麦麸皮具有降低大鼠空腹血糖和调节血脂的作用。     

麦麸添加量和粒度对中国干面条质构特性的影响

利用山农优麦号面粉为材料,研究不同麦麸添加量(质量分数为5%、10%、15%、20%)和不同粒度(0.16～0.43、0.43～1.0、1.5～2.0、2.0～2.5mm)对面条质构特性的影响。结果表明：麦麸添加量和粒度对面条质构特性产生显著影响(P＜0.05)。面条质构特性参数脆性、柔韧性、曲线积分随着麸皮添加量和粒度的增加而显著降低。当麸皮粒度小于0.43mm时,干面条的脆性随着添加量的增加呈下降趋势;对于5%的添加量,不同粒度处理脆性没有显著差异,但当添加量超过10%时,粒度处理间存在显著差异(P＜0.05)。当添加少于10%的细麸皮时,干面条柔韧性稍有下降,但对于粗麸皮,当添加量少于5%时干面条柔韧性就呈显著下降趋势。随着添加量和麸皮粒度的增加,熟面条的硬度、胶着性和咀嚼性显著下降,而黏性增加。熟面条弹性和黏聚性没有表现出规律性的变化。对于细麸皮,随着添加量增加面条的硬度没有显著降低,而添加粗麸皮则表现出显著的下降趋势。对于中等粒度和大粒度麸皮,添加量在5%～15%处理间对面条的黏聚性、弹性和恢复性没有显著差异。因此,添加10%之内的细麦麸和不超过5%的中等粒度的麦麸能够加工出富含膳食纤维的干面条。     

WHEAT BRAN (TRITICUM AESTIVUM): COMPOSITION, FUNCTIONALITY AND INCORPORATION IN UNLEAVENED BREAD

High fiber Chapathi, an Indian unleavened bread incorporating different levels (5–15%) of wheat bran to wheat flour was prepared and evaluated for acceptability and farinograph characteristics. Whole wheat flour, wheat bran and its differently milled fractions were analyzed for chemical composition and functional properties. The water absorption capacity of bran was slightly lower than that of flour and did not increase as a function of time. The bran incorporated doughs were difficult to knead and sticky with no change in rolling properties. Farinograph characteristics revealed an increase in dough development time and a decrease in mixing tolerance index as the level of incorporation of bran increased. Wheat bran incorporated products scored lesser for the sensory quality attributes than controls. The differences were statistically significant for products prepared with 10% and 15% bran and not significant for products prepared with 5% level of bran. It can be concluded that wheat bran can be incorporated up to a level of 5% for preparation of high fiber phulkas or chapathis without affecting sensory quality.     

Effect of Hard Red Spring Wheat Bran on the Bioavailability of Lipid-Soluble Vitamins and Growth of Rats Fed for 56 Days

Semipurified diets containing either 0, 5 or 20% wheat bran were fed ad libitum to male Sprague-Dawley rats. Significant increases in weights (P < 0.05) were found for the stomach, 32.6 ± 8.7%, and for the large intestine, 14.5 ± 4.8%, in rats fed 20% wheat bran compared to the control rats fed 0% wheat bran. Wheat bran consumption had no effect on plasma vitamin E or plasma vitamin A levels after 56 days of feeding; however, plasma vitamin A and vitamin E levels were shown to decline after 6 weeks and 5 weeks respectively, on the wheat bran diets. These studies suggest that some metabolic modifications induced by dietary wheat bran undergo reversible adaptations that are time dependent.