灰绿碱蓬多糖脱蛋白工艺研究

Study on Deproteinization Process of Polysaccharide from Suaeda glauca Bunge

蛋白本身具有热敏感性,糖蛋白复合物在脱除蛋白质以后,多糖自身的生物活性会明显增加。本文测定了灰绿碱蓬根、茎、叶的基本营养成分,采用水提醇沉法提取了灰绿碱蓬多糖,并优化了多糖脱蛋白工艺比较了Savage法、(NH4)SO4沉淀法、TCA法和酶-Savage法这4种方法的脱蛋白效果。结果显示,灰绿碱蓬多糖的最佳脱蛋白方式为酶-Savage法,酶添加量为7%,Savage溶液处理一次,此条件下脱蛋白效果和多糖保留率均最好,蛋白质脱除率为80.71%,多糖保留率为67.27%。

The biological activity of the polysaccharide will increase significantly after the protein removed from glycoprotein complex due to its thermally sensitive.In this study,the basic nutrient components of the roots,stems,and leaves of Suaeda glauca Bunge were determined.The polysaccharide of Suaeda glaucosa was extracted by water extraction andalcohol precipitation,and the technology of polysaccharide deproteinization was optimized.The deproteinization effects of the four methods of Savage method,(NH4)SO4 precipitation method,TCA method and enzyme-Savage method were compared.The results showed that the best method for deproteinization of Suaeda glauca Bunge polysaccharide was the enzyme-Savage method,and the amount of enzyme was 7%,with Savage solution treatment once.Under this condition,the deproteinization effect and polysaccharide retention rate were the best,which the protein removal rate was 80.71% and the polysaccharide retention rate was 67.27%.