从使用不同技术生产的葡萄酒的酵母中提取β-葡萄糖的提取方法和表征
Ana Chioru1, Aurica Chirsanova1, Adriana Dabija2
1Faculty of Food Technology, Technical University of Moldova, MD-2004 Chișinău, Moldova.
Foods (Basel, Switzerland)
|January 8, 2025
概括
葡萄酒,葡萄酒制造的副产品,含有有价值的β-葡萄糖. 自解提取的β-葡萄糖含量明显高于酸方法,显示出工业用途的潜力.
科学领域:
- 食品科学与技术 食品科学与技术
- 生物化学 生物化学
- 可持续化学 可持续化学
背景情况:
- 葡萄酒是生物活性化合物的丰富来源,特别是β-葡萄糖,一种具有各种健康益处的食纤维.
- 葡萄酒果汁的工业价值化受到组成的变化和标准化β-葡萄糖提取的挑战的限制.
- β-葡萄糖具有免疫调节,抗氧化,抗炎,抗瘤和降胆固醇/降血糖的特性,使它们成为有价值的功能成分.
研究的目的:
- 研究葡萄品种,葡萄酒制造技术和提取方法对葡萄汁中β-葡萄糖的产量和特性的影响.
- 为了比较酸提取与自解的疗效,在超声波辅助和无超声波辅助下,用于β-葡萄糖回收.
- 描述提取的β-葡萄糖的物理化学,矿物质,结构和质性质.
主要方法:
- 来自不同葡萄品种和葡萄制造工艺的葡萄汁的物理化学和矿物成分分析.
- 使用酸和自分解方法提取β-葡萄糖,在不同频率的超声波辅助和无超声波辅助.
- 用FTIR光谱分析提取β-葡萄糖的特征,用于结构分析和用于行为评估的风湿学测量.
主要成果:
- 葡萄酒造技术显著影响了葡萄酒的成分;提取方法和酵母来源影响了β-葡萄糖的产量和类型.
- 与酸提取 (3.4719.76%) 相比,自解产生了明显更高的β-葡萄糖度 (18.9539.36%).
- FTIR证实了各种葡萄糖和多糖类型的存在,包括β-1,4,β-1,3,β-1,6链接. 提取的β-glucans表现出伪塑性 (剪切薄化) 质行为.
结论:
- 与酸提取相比,自解是一种更有效的方法,可以从葡萄酒中提取高产量的β-葡萄糖.
- 描述的β-葡萄糖具有适用于工业应用的特性,支持葡萄酒行业的废物回收利用.
- 根据原材料来源和选择的方法优化提取过程对于最大限度地发挥葡萄酒果汁作为功能化合物来源的潜力至关重要.
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