毕业论文移动版

摘要：本实验以产朊假丝酵母为原料，依次采用诱导自溶、高温浸提、高压微射流、复合酶解和索氏抽提除脂对其细胞壁中的β-葡聚糖进行提取，制备得酵母β-葡聚糖。经过不同条件的超声波处理及过氧化氢溶液反应制备不同分子量的β-葡聚糖，分别分析比较6种单因素条件下制备得酵母β-葡聚糖的相对黏度。选定超声波法制备条件，通过黏度法测定5种酵母β-葡聚糖的粘均分子量，并测定其体外保湿性、抗氧化性能及抑菌能力。结果表明，随着超声波处理功率的增大，制备获得的酵母β-葡聚糖粘均分子量变小；5种酵母β-葡聚糖的体外保湿性能优良，24小时内的保湿率都在95%以上；对羟基的清除率随粘均分子量的变小而减小，但对DPPH的清除率较低且与粘均分子量并不表现相关性；对大肠杆菌和绿脓杆菌生长不具有抑制效果，对金黄色葡萄球菌和枯草芽孢杆菌的生长具备略微抑制效果。相较与酵母β-葡聚糖，羧甲基化的酵母β-葡聚糖的溶解性得到有效改善。

关键词：酵母β-葡聚糖；粘均分子量；体外保湿；抗氧化；抑菌

Preparation and Activity Evaluation of Yeast β-Glucan with Controllable Molecular Weight

Abstrcat: In this experiment, Candida utilis were used as raw materials, followed by induction autolysis, high temperature extraction, high-pressure microfluidics, complex enzymatic digestion and Soxhlet extraction to remove the β-glucan from the cell wall, and Yeast β-glucan was prepared. After different conditions of ultrasonic cleaning and hydrogen peroxide solution reaction to prepare different molecular weight β-glucans, and the relative viscosity of yeast β- glucan prepared under the six single factor conditions were analyzed and compared. Ultrasonic method was used to prepare the conditions. Viscosity method was used to determine the viscosity- average molecular weight of five kinds of yeast β-glucan, and it were measured that in vitro moisturizing, anti-oxidation and antibacterial activities. The results showed that with the increase of ultrasonic cleaning power, the obtained yeast β-glucan viscosity average molecular weight became smaller; the 5 kinds of yeast β-glucans have excellent moisturizing properties in vitro, and the moisture rate is more than 95% in 24 hours; The hydroxyl radical scavenging rate decreases as the viscosity average molecular weight decreases, but the DPPH clearance is low and does not show a correlation with the viscosity average molecular weight; it has no inhibitory effect on the growth of E.coli and P. aeruginosa, and slightly inhibits the growth of Staphylococcus aureus and Bacillus subtilis. Compared to yeast β-glucan, the solubility of carboxymethylated yeast β-glucan is effectively improved.

Keyword：Yeast β-glucan; viscosity average molecular weight; moisturizing in vitro; antioxidant; antibacterial

目录

1绪论 1

1.1产朊假丝酵母概述 1

1.2β-葡聚糖概述 1

1.3β-葡聚糖的提取方法研究 1

1.4β-葡聚糖的生物活性 2

1.4.1低胆固醇和血脂 2

1.4.2抗肿瘤预防癌症 3

1.4.3改善肠道健康 3

1.5酵母β-葡聚糖应用前景 3

1.5.1在医药中的开发应用 3

1.5.2在食品中的应用 3

1.5.3在化妆品中的应用 (责任编辑：qin)