剑麻果胶多糖脱蛋白方法探究-整合版.pdfVIP

食品科技 提取物与应用 FOOD SCIENCE AND TECHNOLOGY 2011 年第36 卷第2 期 剑麻果胶多糖脱蛋白方法研究 1 1 1 2 1* 黄艳伟 ， 张雪红 ， 姚先超 ， 王志滨 ， 林翠梧 (1.广西大学化学化工学院，南宁530004 ； 2.广西北航工程技术研究院，南宁530022) 摘要： 以蛋白脱除率和多糖损失率为指标比较5 种方法对剑麻果胶多糖脱蛋白效果的影响。结 果表明：酶法与D152 弱阳离子交换树脂结合法蛋白脱除率较高，并且多糖损失率较低，综合考 虑为最佳方案。最佳条件为：先在木瓜酶用量2% 、pH 5.0、反应温度50 ℃、反应时间4 h 条件 下脱蛋白一次，然后再利用D152 弱阳离子交换树脂，在30 ℃恒温，pH 5.0 条件下静态吸附4 h 脱蛋白一次。经过最佳条件处理，剑麻果胶多糖的蛋白脱除率88.54%，多糖损失率9.25% 。 关键词：剑麻；果胶多糖；脱蛋白 中图分类号： TS 201.2 文献标志码： A 文章编号： 1005- 9989(2011)02- 0144- 04 Deproteinization of Agave sisalana pectic polysaccharide 1 1 1 2 1* HUANG Yan-wei ，ZHANG Xue-hong ，YAO Xian-chao , WANG Zhi-bin ，LIN Cui-wu (1.School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004; 2.Guangxi Institute of Engineering Technology, Beijing University of Aeronautics and Astronautics, Nanning 530022) Abstract: The deproteinization effects of five methods on Agave sisalana pectic polysaccharide (ASPP) were evaluated in terms of the deproteinization rate and ASPP loss rate. The results indicated that the best scheme was protease plus anion exchange resin D152, which exhibited higher deproteinization rate and lower ASPP loss rate. The scheme was that the ASPP solution was hydrolysis with 2% papain for 4 hours in 50 ℃ pH 5.0, and then added anion exchange resin D152 once as much as ASPP solution, stirred for 30 minutes, and stayed