荠菜多糖提取液的除蛋白工艺研究

Study on Deproteinization from Polysaccharide Extract in Shepherd's-purse

筛选了荠菜多糖提取液除蛋白的最佳工艺。以蛋白去除率和多糖损失率为指标,比较Sevag法、三氯乙酸法、木瓜蛋白酶法除蛋白的效果,并用正交试验优选出最佳工艺。结果表明,木瓜蛋白酶法除蛋白效果最佳,以酶用量2.0%,酶解pH5.0,酶解时间1.5 h,酶解温度60℃为最佳除蛋白工艺。木瓜蛋白酶法除蛋白方法效果较好,为荠菜多糖制备工艺的进一步研究提供了参考。

The optimal deproteinate technology from polysaccharide extract in shepherd＇s-purse was screened out.The deproteinate effects of the Sevag method,trichloroacetic acid（TCA） and enzyme methods were measured by comparing the percentages of the decomposed polysaccharide（PDP） and the removed protein（PRP）.The optimum technology was optimized which enzyme content 2.0%,pH5.0,1.5h and 60℃ by the orthogonal test method.The best effect of removing protein was by Papaya protein enzymic method.Enzymatic method of removing protein was an effective and alternative method.