New method of preparing for beta glucan from bread-yeast (Sacccharomyces cerevisiae)

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Tác giả: Duy Nhứt Nguyễn

Ngôn ngữ: Vie

Ký hiệu phân loại:

Thông tin xuất bản: Tạp chí Khoa học Đại học Phú Yên 2019

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Bộ sưu tập: Metadata

ID: 397277

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Thành phần chính của nấm men bánh mì bao gồm mannoprotein, protein, khoáng, beta-glucan và một lượng rất nhỏ chitin. Nhiều kỹ thuật tách chiết beta-glucan từ nấm men bánh mì, đã được công bố, tuy nhiên, tất cả đều tiến hành tách các chất khác ra khỏi thành tế bào bằng nhiều bước khác nhau, beta-glucan còn lại ở dạng không tan, độ tinh khiết không cao. Sử dụng chất lỏng ion, toàn bộ các chất đều tách rời nhau, kể cả beta-glucan, nấm men tan hoàn toàn trong [bmim]Cl thành dung dịch trong suốt. Sau khi thêm nước vào dịch chiết, chỉ có beta-glucan được tách ra ở dạng kết tủa. Phổ NMR của beta-glucan được xác định. Đây là phương pháp mới, sử dụng để điều chế beta-glucan tinh sạch từ nấm men bánh mì. Từ khóa: chất lỏng ion, beta glucan, Tóm tắt tiếng anh, The main components of bread-yeast include mannoproteins, proteins, minerals, beta-glucan and a very small amount of chitin. Various techniques for extracting beta-glucan from bread-yeast have been applied. However, all of which removed the other compounds from the cell walls with different steps, the remaining beta-glucan is insoluble, and its purity is not high. By using the ionic liquid, all the substances are separated, including beta-glucan, completely dissolved in [bmim] Cl into a clear solution. After adding some water to the extract, only beta glucan was separated in form of a precipitate. The NMR spectrum of beta-glucan was determined. This is a new method used to prepare for purified beta-glucan from bread-yeast.Keywords: ionic liquid, beta glucan

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