枸杞多糖酶法脱蛋白工艺研究

Study on removing proteins from lyeium barbarum polysaccharide by enzymic method

以pH值、温度、酶解时间、酶用量为影响因素,以脱蛋白率为考察指标,优选枸杞多糖酶法脱蛋白工艺。结果表明,枸杞多糖酶法脱蛋白的最佳工艺条件为:pH 6,温度45℃,酶解时间0.5 h,酶用量3.5%。该法与Sevag法比较,多糖损失率最低,为10.53%,脱蛋白率为78.56%,优于Sevag法。

The method of removing proteins from lyeium barbarum polysaccharide was optimized by enzymic method.Deproteinization technology was optimized taking pH value,temperature,deproteinization time,the amount of papain as influencing factors and with the percentages of deproteinization as index.The results showed the optimal process was as fllows：pH=6,the temperature was 45 ℃,the deproteinization time was 0.5 h,the amount of papain was 3.5%.The enzymic method had a lower percentage of lost polysaccharide,which was 10.53%,but a high percentage of deproteinization,which was 78.56% compared with the Sevag method.The enzymic method can be the better method of removing proteins from lyeium barbarum polysaccharide.