芦笋粗多糖蛋白质脱除工艺研究

彭友舜; 黄云祥; 郑旭静; 范海华; 张运英

doi:10.13386/j.issn1002-0306.2013.20.032

芦笋粗多糖蛋白质脱除工艺研究

Study on protein removal technology of asparagus polysaccharide

摘要

摘要: 以多糖保留率、蛋白脱除率的综合指数为指标,采用均匀设计实验确定Sevage法、三氯乙酸-正丁醇法脱除芦笋多糖蛋白的工艺条件。优化的工艺条件为:Sevage试剂与样液体积比1∶2、氯仿与正丁醇体积比3∶1、振荡时间34min、静置时间36min,多糖保留率为85.92%±0.15%,蛋白质去除率为42.68%±0.10%;三氯乙酸溶液与正丁醇的体积比1∶20、三氯乙酸-正丁醇与多糖溶液的体积比1∶2、振荡时间39min、静置时间60min,多糖保留率为66.21%±0.11%,蛋白质去除率为91.49%±0.30%。结果表明,三氯乙酸-正丁醇法脱除芦笋多糖中蛋白质效果优于Sevage法。

Abstract: With retention rate and deproteinized rate of polysaccharide as comprehensive evaluation indexes, to determine the process conditions of two methods including Sevage, TDA- NBA by the uniform design experiment. Results showed that optimum conditions were as follows:Sevage and feed liquid volume rate was1 ∶2, chloroform and NBA volume rate was 3 ∶1, oscillating time was 34min, standing time was 36min, deproteinized rate retention rate and of polysaccharide were 85.92%±0.15%, 42.68%±0.10%, respectively. TDA and NBA volume rate was 1 ∶20, TDA-NBA and polysaccharide solution volume rate was 1 ∶2, oscillating time was 39min, standing time was 60min, deproteinized rate retention rate and of polysaccharide were 66.21% ±0.11%, 91.49%±0.30%, respectively. Results showed that TDA-NBA was better than Sevage.