桃胶多糖脱蛋白工艺研究

Study on Deproteinization Process of Polysaccharide from Peach Gums

在桃胶多糖的制备工艺中,脱蛋白是提高桃胶多糖纯度和品质的重要环节。本研究以蛋白脱除率和多糖保留率为评价指标,研究了Sevage法、TCA法、木瓜蛋白酶法和盐酸法对桃胶多糖的脱蛋白效果。结果表明,Sevage法为桃胶多糖脱蛋白的最佳方法,当脱蛋白4次时,蛋白脱除率为89.64%,多糖保留率为82.47%。

In the preparation process of peach gum polysaccharide,deproteinization is an important step to improve the purity and quality of peach gum polysaccharide.In order to compare the deproteinization effect of different methods on peach gum polysaccharide,we compared the deproteinization effect of Sevage method,TCA method,papaya proteinase method and hydrochloric acid method on peach gum polysaccharide by using protein removal and polysaccharide retention rate as the evaluation index.The results showed that Sevage method was the best method for deproteinization of peach gum polysaccharides.When the protein was deproteinized for four times,the protein removal rate was 89.64%,and the polysaccharide retention rate was 82.47%.