米糠多糖脱蛋白方法及条件的优化

Removing Protein and Optimizing Condition from Rice Bran Polysaccharide

木瓜蛋白酶结合三氯乙酸(TCA)法对米糠粗多糖进行脱蛋白,研究不同的酶添加量、酶解温度、酶解pH、酶解时间、TCA用量、TCA处理次数、TCA处理时间对米糠粗多糖脱除蛋白效果和多糖损失的影响。结果表明,米糠粗多糖脱蛋白最佳工艺条件为酶添加量140 U/mL,酶解最适温度55℃,最适pH6.0,时间60 min;再用6%TCA作用30 min,3次重复,蛋白质脱除率为85.52%,多糖损失率为11.20%。

The technology of protein removing from rice bran polysaccharide was studied by the combination of papain and trichloroacetic acid（TCA）.The results showed that the best technological conditions were as the follows enzyme dosage 140U / mL,hydrolysis temperature 55 ℃, pH 6.0, 60 min. Then the polysaccharides were treated with 6% TCA three times for 30min, the rate of protein-removing was 85.52% and the rate of polysaccharide-losing was 11.20%.