摘要
为建立五味子多糖脱蛋白工艺,对三氯乙酸-正丁醇法、Sevag法、酶法+三氯乙酸-正丁醇、酶法+Sevag处理脱除蛋白进行了研究,并测定处理后多糖液中蛋白质含量。结果表明:酶法+三氯乙酸-正丁醇脱蛋白效果最好,即蛋白酶用量为1%、处理温度为50℃、处理时间为140min、pH为5,酶处理后再用等体积的三氯乙酸-正丁醇溶液重复处理4次,蛋白质含量低于0.005mg/mL。
To establish the technology of removal of protein from polysaccharides of Schisandra chinensis Turcz. Bail.,the methods of acetocaustinnbutyl alcohol,chloroform nbutyl alcohol and both combining enzyme pretreatment respectively were studied and the content of protein was detected after treatment.The results showed that the method of acetocaustinnbutyl alcohol combining enzyme pretreatment was the best. After enzymic hydrolysis pretreatment of adding 1% protease to the polysaccharide solution in 50℃ at pH5 for 140min, acetocaustin-n-butyl alcohol was added with the same volume of polysaccharide solution to get rid of protein. Treatment of acetocaustinnbutyl alcohol was repeated four times and the content of protein come down to 0.005mg /mL.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第3期280-284,共5页
Science and Technology of Food Industry
关键词
五味子
多糖
脱蛋白
Schisandra chinensis Turcz.Bail.
polysaccharides
removal of protein
