水溶性豌豆多糖的提取及性能研究程萌齐军茹曹静华南理工大学.DOCVIP

水溶性豌豆多糖的提取及性能研究 程萌 齐军茹 曹静 （华南理工大学食品科学与工程学院，广州 510640）基金项 基金项目： 国家自然科学基金青年-面上连续资助项目，中央高校基本科研业务费专项资金资助（2015ZZ119） 收稿日期：2016-08-12 作者简介： 程萌，女，1993年出生，硕士，蛋白物性修饰及功能性多糖 通讯作者：齐军茹，女，1977年出生，教授，蛋白物性修饰及功能性多糖 摘要：为了提升豌豆加工副产物——豌豆粉渣的高值利用化，以豌豆粉渣为原料，系统研究了不同的提取条件对水溶性豌豆多糖（Pea soluble polysaccharide, PSPS）得率及功能特性的影响，同时对PSPS的分子量，不同pH条件下的Zeta电位和酸性条件下的粒度分布进行测定，以及对其微观结构进行观察分析。研究结果表明豌豆多糖的最佳提取工艺为：固液比1:20，中性淀粉酶添加量为0.24%，酶解时间为 30 min；复合植物水解酶Viscozyme L添加量0.15%，酶解时间为30?min，除蛋白时间为30min，pH?5.0，120℃高压1.5? h。在此条件下的PSPS得率可达10.43% 且分散稳定性最优，其分子量主要分布在252 kDa左右；在pH 3.5~11.0条件下，PSPS的电位绝对值高于水溶性大豆多糖（Soybean soluble polysaccharide, SSPS），接近于高酯果胶（High methoxyl pectin, HMP）；在pH 3.6~4.6的环境中，PSPS粒度分布与SSPS相近。试验表明PSPS是一种类似于SSPS且具有分散稳定性的多糖。 关键字：豌豆粉渣 水溶性豌豆多糖（PSPS） 提取 分散稳定性 中图分类号：TS 201.1 文献标识码：A 文章编号： Extraction and characterization of pea soluble polysaccharide Cheng Meng Qi Junru Cao Jing (College of food sciences and engineering, South China University of Technology, Guangzhou 510640) Abstract: Pea residue, a by-product of pea processing, was investigated as a source of pea soluble polysaccharide (PSPS) to make the most of waste. The extraction factors that affecting the yield and dispersion stability of PSPS were researched through single-factor experiments. The molecular weight, Zeta potential at different pH and the size distribution at acid condition of PSPS were determined, respectively. Meanwhile the molecular microstructure of PSPS was examined by Atomic force microscopy (AFM). The optimum technological conditions are as following: the ratio of material to liquid 1:20, 0.24% amylase with reaction time 30 min, 0.15% Viscozyme L with reaction time 30 min, deproteinization time 30 min and heating at 120°C at pH 5.0 for 1.5 h. Under the above conditions, the yield of PSPS was 10.43% with great dispersion stability. The molecular weight of PSPS was distributed around 252 kDa. The absolute negative charges of PSPS from pH 3.5 to 11 were higher than those of soybean soluble polysacchari