蒸汽爆破麦胚多糖提取工艺优化及其理化性质研究

为有效提高小麦麦胚多糖提取得率，本文采用蒸汽爆破技术对小麦麦胚进行前处理，再结合响应面法对蒸汽爆破麦胚多糖提取工艺进行优化。结果得出最优提取工艺条件为:提取时间为30 min，提取温度为70℃，料液比为1:5（g/mL），提取次数为3次，在此条件下的多糖的平均提取得率达到18.72%。该条件下提取的多糖其重均分子量主要集中在2.26×105、5.91×105和1.76×106Da，其峰面积比分别为14.56%、17.73%和67.71%，其表面结构呈片状不规则破碎结构，且具有良好的持油性能。这些结果初步揭示了蒸汽爆破麦胚多糖的特性，为进一步研究蒸汽爆破麦胚多糖的性质提供了理论依据。

Extraction Process Optimization and Physicochemical Properties of Polysaccharide from Wheat Germ Modified by Steam Explosion

In order to improve the extraction yield of wheat germ polysaccharide,the steam explosion technology was used to pre-treat wheat germ,and then the response surface method was used to optimize the extraction conditions of wheat germ polysaccharide. The optimized extraction conditions of steam explosion wheat germ polysaccharide were the following: extraction time 30 min;extraction temperature 70 ℃;solid-liquid ration 1∶5 (g/mL)and repetition of the extracting procedure 3 times. Under such conditions,polysaccharide yield was 18.72%. The average molecular weight of polysaccharides was mainly composed of 2.26×105,5.91×105 and 1.76×106 Da,and the peak area ratio was 14.56%,17.73% and 67.71%,respectively. The polysaccharide surface structure was flaky with irregular broken,and had good oil holding ability. These results show some preliminary characteristics of the wheat germ polysaccharide,providing a theoretical basis for further understanding wheat germ polysaccharide properties.