摘要
采用Sevag法、酶法、酶法与Sevag法相结合对金樱子多糖进行脱蛋白研究。结果表明,酶法与Sevag法结合脱蛋白效果最佳,具体操作条件为酶用量为底物浓度的1%、pH为6.0时、60℃水浴3h,再加入占总体积1/5的氯仿-正丁醇(5∶1)溶液进行脱蛋白,重复操作5次,此时蛋白脱除率为80.5%,多糖含量为84.3%。
Sevag, enzymatic hydrolysis and combining enzyme and Sevag, were used to remove protein from polysaccharide of Rose laevigata michx. The results showed that methods of combining enzyme and sevag were better than others. By using 1% protease, the polysaccharide solution was enzymic hydrolysis for 3 hours in 60℃ water and pH6.0, with addition of chloroform-n-butanol（5：1, v/v） to polysaccharide solution for 5 times, the removal of protein reached the maximum.
出处
《食品科技》
CAS
北大核心
2007年第1期102-104,共3页
Food Science and Technology
基金
广州市科技成果推广项目(2006C13G0011)。
关键词
金樱子
多糖
脱蛋白
Rose laevigata michx
polysaccharide
removal of protein
