酵母β-(1，3)-D-葡聚糖羧甲基化的工艺优化.docVIP

  酵母β-(1，3)-D-葡聚糖羧甲基化的工艺优 化# * 5 10 15 20 25 30 35 40  摘要：本文以酵母β -(1，3)-D-葡聚糖为原料，以氯乙酸为羧甲基化试剂，采用二次加碱法 对其进行羧甲基改性。IR 结果显示，酵母β -(1，3)-D-葡聚糖衍生物在 1568 cm-1 处出现-COO- 离子的新吸收峰，在 1414 cm-1 处出现与羧基相连的次甲基-CH2-的吸收峰，表明羧甲基基 团(-CH2COOH)已成功键接到β -(1，3)-D-葡聚糖分子链上。通过单因素试验研究反应温度、 时间、NaOH 用量、氯乙酸用量对取代度、黏度和溶解度的影响，并通过 4 因素 3 水平的正 交试验对酵母β -(1，3)-D-葡聚糖羧甲基化工艺进行优化，得到的最佳羧甲基化反应条件为： 反应温度 50、反应时间 5h、第一次加碱量为 50％NaOH 4mL、第二次加碱量为 50％NaOH 3mL、4mol/L 氯乙酸 15mL。在此最优工艺条件下进行羧甲基化得到的产物取代度为 0.507 ±0.006，黏度为 9.947±0.145Pa· s，溶解度为 9.579±0.041mg/ml。 关键词：酵母β -(1，3)-D-葡聚糖；羧甲基化；单因素试验；正交试验 中图分类号：S38 Processing Optimization for carboxymethylation of β-(1， 3)-D-glucan from Yeast HUANG Qilin, XIONG Shanbo, SUN Fengyuan, WANG Yufang (College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070) Abstract: To utilize yeast (1→3)-β-D-glucan as biological response modifiers (BRMs) with better water solubility, carboxymethylation was carried out by a two-step alkalization and etherification with monochloroacetic acid. Carboxymethyl derivative was confirmed in FTIR spectra by three new strong absorption bands at 1568 cm-1 due to -COO- stretching vibrations, 1414 cm-1 of -CH2-, and 1046 cm-1 of -C-O-H. Four technological parameters of carboxymethylation were investigated by orthogonal experiments for obtaining the maximum degree of substitution (DS), apparent viscosity (η), and solubility (S) of carboxymethyl derivatives. In view of the orthogonal analysis, the optimal technological parameters were reaction temperature 50°C, total reaction time 5 h, 3 mL of 50% sodium hydroxide as the second alkali dosage, and 15 mL of 4 M chloroacetice acid. Under the optimal conditions, the value of DS、η and S were 0.507±0.006、9.947±0.145 Pa· s and 9.579±0.041mg/ml respectively. Key words: Yeastβ -1,3-glucan; carboxymethylation; single factor experiments; orthogonal experiments 0 引言 β-(1,3)-D-葡聚糖指的是由D-葡萄糖通过β-1,3-糖苷键连接构成主链的均一葡萄糖聚合 物，通常因来源不同而含有不同比例和大小的由β-1,2、β-1,4和β-1,6糖苷键连接的支链[1]。这 类多糖广泛存在于微生物、植物和动物体内，特别是在真菌的细胞壁中。