摘要
为了提高β-葡聚糖的纯度和功能特性,分别用Sevag法、胰蛋白酶法、等电点法、胰蛋白酶结合Sevag法和胰蛋白酶结合等电点法除去燕麦β-葡聚糖粗提液中蛋白质。其结果表明:用Sevag法时,需要重复5～6次,胰蛋白酶结合Sevag法可以减少重复次数,胰蛋白酶除去蛋白质的效果最差,等电点法除去蛋白质时,操作简单,成本低,而胰蛋白酶结合等电点法除去蛋白质的效果最好,其蛋白质去除率95.8%,多糖保留率90.6%。
To improve the purification and function of oat β-glucan such different ways as the way of Sevag, using trypsinase, precipitating protein at pH4.5, using trypsinase before precipitating protein at pH4.5 and the way of Sevag together with trypsinase were used. The results showed the Ratio of removing protein didn＇ t change any longer after using the way of Sevag six times if experiment was added, time of experiment decreased by the way of Sevag together with trypsinase, ratio of removing protein using trypsinase was not high, the operation was simple and cost of experiment was low when protein was precipitated at pH4.5, and after using trypsinase result of removing protein at pH4.5 was the best among them. Ratio of removing protein was 95.8%, which ratio of keeping polysaccharide was 90.6%.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第12期300-303,共4页
Food Science
基金
甘肃省科技厅科技攻关项目(0257063)
关键词
多糖粗提液
除去蛋白质
比较
liquid of extracting polysaccharide
removing protein
compare
