红枣多糖沉淀特性及脱蛋白质工艺研究

Studies on Deposition Performance and Removal of Proteins of Jujube Date Polysaccharide

目的研究红枣多糖的沉淀特性以及脱蛋白质工艺。方法采用无水乙醇沉淀法沉淀红枣多糖,Sevag法、三氯乙酸法,以及酶法与Sevag法联用脱蛋白质。结果乙醇浓度达80%时,可沉淀出绝大多数红枣多糖,以60%和70%醇浓度沉淀出的多糖在多糖总量中所占比例最高;酶法与Sevag法联用可脱去91.7%的蛋白质,且多糖损失少。结论红枣多糖中中等相对分子质量的多糖比例较高;脱蛋白质的最佳方法是酶法与Sevag法联用。

Objective To study the deposition performance and the technological processing of removing proteins of jujube date polysaccharide. Methods The jujube date polysaccharide was precipitated with anhydrous alcohol and proteins was removed by Sevag method, trichloroacetic acid method and enzyme ＆ Sevag unite method, respectively. Results Most of polysaccharide could be precipitated at alcohol concentration of 80 % and the proportion of polysaccharide was the highest at alcohol concentration of 60 % or 70 %. The proteins of 91.7 % could be removed by enzyme ＆ Sevag unite method and the lost of polysaccharide was lower. Conclusion The middle molecular weight polysaccharide is majority in jujube date polysaccharide and the enzyme ＆ Sevag unite method is the preferred way to remove proteins.