微波辅助提取花生粕多糖的五种脱蛋白方法研究

Comparison among five deproteinization methods of peanut meal polysaccharides by microwave assisted extraction

通过微波辅助提取法从花生粕中提取多糖,从而探索花生粕多糖脱蛋白的最优方法。以蛋白质脱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、木瓜蛋白酶–Sevag联用法和木瓜蛋白酶–TCA联用法脱除花生粕多糖蛋白的效果。结果显示:木瓜蛋白酶–TCA联用法效果最好,其脱蛋白的最佳条件为木瓜蛋白酶用量0.05 g、酶解温度45℃、酶解反应2 h,采用6%TCA溶液除蛋白1次,此时蛋白去除率为85.83%,多糖损失率为6.44%。

Polysaccharide was extracted from peanutmeal bymicrowave assisted extractionmethod, then the optimal deproteinizationmethod of peanutmeal polysaccharides was explored.The present studycompared the deproteinizing effectiveness amongSevag’smethod,trichloroacetic acid（TCA） method,papainmethod,papain–Sevagmethod and papain–TCAmethod with protein removal rate and polysaccharide loss rate as the evaluation indexes.Papain–TCAmethod showed the best deproteinization effectiveness,and the optimalconditions were hydrolyzed with a papain dosage of 0.2% at 45℃ for 2 h,followed by once treatment with 6%TCA. Under aboveconditions. the protein removal rate and the polysaccharide loss rate were 85.83% and 6.44%,respectively.