醋糟阿拉伯木聚糖的提取工艺优化及其对馒头品质的影响

颜茜; 汪超凡; 朱康伟; 余永建; 朱圆圆

doi:10.13386/j.issn1002-0306.2022080051

醋糟阿拉伯木聚糖的提取工艺优化及其对馒头品质的影响

doi: 10.13386/j.issn1002-0306.2022080051

江苏科技大学粮食学院，江苏镇江 212000

基金项目: 国家自然科学基金面上基金项目（32072202）；镇江市碳达峰碳中和专项（社会发展）（CS2022001）；江苏科技大学校创新团队项目。

详细信息

作者简介:
颜茜（2002−）（ORCID：0000−0003−4872−0755），女，本科，研究方向：食品质量与安全，E-mail：1981469832@qq.com

通讯作者:
余永建（1976−）（ORCID：0000−0001−8998−2677），男，博士，研究员，研究方向：食醋酿造技术，E-mail：yuyj@ just.edu.cn

朱圆圆（1990−）（ORCID：0000−0002−8034−4182），女，博士，讲师，研究方向：粮食发酵及副产物高值化利用，E-mail：zhuyy1002@ just.edu.cn

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- 收稿日期: 2022-08-08
- 刊出日期: 2023-05-15

Optimization of Process for Preparation of Arabinoxylan from Vinegar Residue and Its Effect on the Quality of Steamed Bread

School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang 212000, China

摘要

摘要: 采用碱提法从醋糟中提取阿拉伯木聚糖。对NaOH（含0.88% H₂O₂）浓度、提取温度、料液比、提取时间进行单因素实验，得到阿拉伯木聚糖得率最高的四个参数水平，并在此基础上，利用响应面法优化碱提阿拉伯木聚糖最佳工艺条件，并对优化工艺所得的多糖进行了单糖组成分析、分子量等分析以及对馒头品质的影响。结果表明：最佳实验条件为：NaOH（含0.88% H₂O₂）浓度0.92 mol/L，提取温度75 ℃，料液比1:35 g/mL，提取时间1.5 h，所得阿拉伯木聚糖得率为8.75%。得到醋糟阿拉伯木聚糖（AX）主要由阿拉伯糖、半乳糖、葡萄糖、木糖、半乳糖醛酸、葡萄糖醛酸6种单糖组成，含量分别为38.9%、1.32%、2.37%、55.84%、0.66%、0.91%。提取的阿拉伯木聚糖分散系数为2.45，均一性较好，分子量分布比较均匀，重均分子量为245997。同时，向面粉中添加适量的醋糟AX，能够降低馒头的硬度、黏性，可以改善馒头的质构特性，提高馒头的品质。本研究所获得的阿拉伯木聚糖具有较好的功能特性，为醋糟综合利用提供数据和理论支撑。
- 醋糟 /
- 阿拉伯木聚糖 /
- 响应面法 /
- 碱提 /
- 馒头
Abstract: The arabinoxylan was extracted from the vinegar residues by alkaline extraction. Single-factor experiments were carried out on the concentration of NaOH (containing 0.88% H₂O₂), extraction temperature, solid-liquid ratio, and extraction time, and the four parameter levels with the highest extraction rate of arabinoxylan were found. On this basis, the response surface method was used to optimize. The monosaccharide composition and molecular weight of the optimized polysaccharides were analyzed and their effects on the quality of steamed bread were studied. The results showed that the optimal experimental conditions for alkaline extraction of arabinoxylan were as follows: NaOH (containing 0.88% H₂O₂) concentration 0.92 mol/L, extraction temperature 75 ℃, solid-liquid ratio 1:35 g/mL, extraction time 1.5 h, the yield of arabinoxylan was 8.75%. The main monosaccharides extracted by this experiment were as follow: Arabinose, galactose, glucose, xylose, galacturonic acid, glucuronic acid with ration of 38.9%, 1.32%, 2.37%, 55.84%, 0.66%, 0.91%. The dispersion coefficient of the arabinoxylan extracted by this method was 2.45, average molecular weight was 245997, indicating arabinoxylan was a homogeneous polysaccharide. Additional, adding an appropriate amount of vinegar AX to the flour could reduce the hardness and viscosity of the steamed bread, improve the texture characteristics of the steamed bread, and improve the quality of the steamed bread. The arabinoxylan obtained in this study had good functional characteristics, which also provided data and theoretical support for the utilization of vinegar residues.
- vinegar residues /
- arabinoxylan /
- response surface methodology /
- alkaline extraction /
- steamed bread

HTML全文

图 1 料液比对AX得率的影响

注：不同小写字母代表差异显著性（P<0.05），图2~图4同。

Figure 1. Effect of solid-liquid ratio on yield of AX

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图 2 提取时间对AX得率的影响

Figure 2. Effect of extraction time on extraction yield of AX

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图 3 提取温度对AX得率的影响

Figure 3. Effect of extraction temperature on the yield of AX

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图 4 碱浓度对AX得率的影响

Figure 4. Effect of alkali concentration on the extraction rate of AX

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图 5 两因素交互作用对提取效果影响的响应面

Figure 5. Response surface showing the interactive effects of factors on extraction efficiency

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图 6 AX红外吸收光谱图

Figure 6. Fourier transform infrared spectrum of AX

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图 7 AX的高效阴离子交换色谱

Figure 7. High performance anion exchange chromatogram of AX

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图 8 阿拉伯木聚糖扫描电镜图

注：a：4000×；b：1000×；c：500×。

Figure 8. SEM micrographs of arabinoxylan

下载: 全尺寸图片幻灯片

表 1 AX提取工艺优化响应面分析试验因素水平设计

Table 1. Independent variables and their coded values tested in response surface analysis of AX extraction process

水平	因素
水平	X₁：料液比（g/mL）	X₂：提取温度（℃）	X₃：提取时间（h）	X₄：NaOH （mol/L）
−1	1:20	40	1	0.2
0	1:40	60	3	0.6
1	1:60	80	5	1.0

下载: 导出CSV

表 2 醋糟化学成分分析

Table 2. Component analysis of vinegar residues

名称	水分	纤维素	木聚糖	阿拉伯聚糖	木质素	灰分
含量（%）	67.00±0.23	18.41±0.32	11.48±0.21	4.90±0.09	24.59±0.40	5.54±0.06

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表 3 醋糟AX提取响应面分析试验设计及结果

Table 3. Experimental design and results of response surface analysis for AX extraction of vinegar residues

实验号	X₁	X₂	X₃	X₄	Y：AX得率（%）
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15	0 0 0 0 −1 1 −1 1 −1 1 −1 −1 1 1 0	0 0 −1 1 0 0 −1 −1 1 1 0 0 0 0 −1	−1 1 0 0 0 0 0 0 0 0 −1 1 −1 1 −1	−1 −1 −1 −1 −1 −1 0 0 0 0 0 0 0 0 0	1.27 4.81 2.39 4.12 1.72 3.25 6.73 5.05 6.00 6.84 4.28 6.37 3.95 6.61 3.36
16 17 18 19 20 21 22 23 24 25 26 27 28 29	0 0 0 0 0 0 0 0 0 0 0 0 −1 1	−1 1 1 0 0 0 0 0 0 0 −1 1 0 0	1 −1 1 0 0 0 0 0 −1 1 0 0 0 0	0 0 0 0 0 0 0 0 1 1 1 1 1 1	8.56 5.28 8.12 6.54 6.52 6.73 6.98 7.11 6.14 8.08 7.57 8.80 7.73 7.22

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表 4 响应面模型方差分析

Table 4. ANOVA for response surface quadratic model

方差来源	平方和	自由度	F值	P值
模型	112.49	14	33.85	<0.0001
X₁-料液比 X₂-提取时间 X₃-提取温度 X₄-NaOH浓度 X₁X₂ X₁X₃ X₁X₄ X₂X₃ X₂X₄ X₃X₄ X₁² X₂² X₃² X₄² 残差失拟性纯误差总离差	0.0007 2.52 27.82 65.24 1.59 0.081 1.04 1.39 0.063 0.64 3.78 0.095 2.56 7.77 3.32 3.05 0.28 115.81	1 1 1 1 1 1 1 1 1 1 1 1 1 1 14 10 4 28	0.0028 10.62 117.19 274.87 6.69 0.34 4.38 5.87 0.26 2.70 15.91 0.40 10.78 32.72 4.41	0.9582 0.0057 <0.0001 <0.0001 0.0215 0.5679 0.0550 0.0296 0.6158 0.1228 0.0013 0.5381 0.0054 <0.0001 0.0829

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表 5 阿拉伯木聚糖相对分子量分布

Table 5. Relative molecular weight distribution of arabinoxylan

分子结构特征	分子量（Daltons）			多分散系数
分子结构特征	Mw	Mn	Mz	Mw/Mn
醋糟阿拉伯木聚糖	245997	100552	447767	2.45

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表 6 馒头质构分析数据

Table 6. Steamed bread texture analysis data

添加量（%）	样品高度（mm）	脆度（gf）	黏着度（gf·s）	弹性	咀嚼性（gf）	胶着性（gf）	硬度（gf）	内聚性	回复性
0	26.7	745.6	−1.31	0.90	542.7	602.2	745.6	0.808	0.486
0.2	27.2	1152.9	−0.41	0.90	825.1	919.9	1152.9	0.799	0.464
0.4	27.3	473.1	−14.84	0.89	341.1	382.2	473.1	0.808	0.462
0.6	27.3	518.3	−8.04	0.88	363.7	414.1	518.3	0.803	0.461
0.8	27.5	666.0	−3.06	0.89	462.2	520.0	666.0	0.781	0.444
1.0	28.2	594.2	−2.41	0.88	412.0	468.2	594.2	0.789	0.445

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醋糟阿拉伯木聚糖的提取工艺优化及其对馒头品质的影响

doi: 10.13386/j.issn1002-0306.2022080051

作者简介:
颜茜（2002−）（ORCID：0000−0003−4872−0755），女，本科，研究方向：食品质量与安全，E-mail：1981469832@qq.com

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Optimization of Process for Preparation of Arabinoxylan from Vinegar Residue and Its Effect on the Quality of Steamed Bread

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醋糟阿拉伯木聚糖的提取工艺优化及其对馒头品质的影响

doi: 10.13386/j.issn1002-0306.2022080051

作者简介: 颜茜（2002−）（ORCID：0000−0003−4872−0755），女，本科，研究方向：食品质量与安全，E-mail：1981469832@qq.com

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Optimization of Process for Preparation of Arabinoxylan from Vinegar Residue and Its Effect on the Quality of Steamed Bread

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出版历程

目录

作者简介:
颜茜（2002−）（ORCID：0000−0003−4872−0755），女，本科，研究方向：食品质量与安全，E-mail：1981469832@qq.com