化香树果序多糖脱蛋白工艺研究

Study on deproteinization of polysaccharides from Platycarya strobilacea Sieb.et Zucc

目的应用木瓜蛋白酶法脱除化香树果序多糖中蛋白,探究最佳工艺条件。方法通过对酶用量、酶作用时间、酶作用温度及pH值四个单因素考察,采用响应面优化法试验分析。结果最佳工艺条件,木瓜蛋白酶用量1.508%,温度65℃,酶解时间92.3 min,pH=7.0,多糖蛋白脱除率为90.90%,多糖保留率为84.06%。结论木瓜蛋白酶法是一种较优的多糖脱除蛋白方法。

Objective To screen the optimum method for deproteinization of Platycarya strobilacea Sieb.et Zucc polysaccharides.Methods In this study,the optimum conditions for deproteinized papain were studied by four single factors,enzyme dosage,en?zyme action time,enzyme temperature and pH,and response surface optimization and orthogonal experiment.Results The optimum process condition was that the papain 1.508%,65℃,92.3 min,and pH=7.The rate of the removal from polysaccharides protein was maximum,which was 90.90%,and the retention rate of polysaccharides was excellent,which was 84.06%.Conclusion The pa?pain?deproteinization method was the best for protein removal from Platycarya strobilacea Sieb.et Zucc polysaccharides.