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云南野生玛卡多糖脱蛋白工艺研究 被引量:6

Study on deproteinization technology of Yunnan wild Maca polysaccharides
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摘要 研究玛卡多糖的脱蛋白条件,以多糖保留率与蛋白清除率为考察指标,比较NaCl法、CaCl2法、酶法、Sevage法、TCA法、Sevage-酶法、TCA-酶法、NaCl-酶法和CaCl2-酶法的玛卡多糖的除蛋白效果,以筛选玛卡多糖最佳脱蛋白方法。结果表明,玛卡多糖最适脱蛋白工艺为Sevage-酶法,条件为酶浓度4%,酶解温度55℃,酶解时间1 h,pH 6,Sevage法4次。该法蛋白质清除率56.13%,多糖保留率80.32%。该条件下脱蛋白作用好,操作便捷,可用于工业化生产使用。 To investigate the deproteinization technology of Maca polysaccharides, polysaccharides retention rate and protein removal rate were used as the evaluation indexes, several deproteinzation methods including NaC1, CaC12, enzyme, Sevage, TCA, Sevage-enzyme, TCA-enzyme, NaCl-enzyme, and CaCl:-enzyme were compared to select the best deproteinization method. The results showed that Sevage-enzyme method was the best .. enzyme concentration 4%, enzymolysis temperature 55℃, enzymolysis time 1 h, pH 6, and Sevage method repeated 4 times. Under these conditions, deproteinized rate was 56.13%, and polysaccharides retention rate was 80.32%. The method was simple and deproteinization was efficient. Therefore, the method was suitable for large-scale industrial production.
作者 李月 何杰 王昀 左绍远 陈贵元 LI Yue;HE Jie;WANG Yun;ZUO Shao-yuan;CHEN Gui-yuan(College of Basic Medicine,Dali University,Dali 671000;Provincial Key Laboratory of Entomology Biopharmaceutical R&D,Dali 671000;College of Clinical Medicine,Dali University,Dali 671000)
出处 《中国食品添加剂》 CAS 2018年第9期149-157,共9页 China Food Additives
基金 大理大学博士科研启动费项目(KY83701401) 云南省教育厅科学研究基金项目(2015Z147) 云南省昆虫生物医药研发重点实验室项目(2015)
关键词 响应面设计 玛卡 多糖 脱蛋白 response surface method maca polysaccharides deproteinization
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