微波辅助提取花生粕多糖的五种脱蛋白方法研究.pdfVIP

2015 年第 28 卷第 12 期 粮食与油脂 29 微波辅助提取花生粕多糖的五种脱蛋白方法研究 高思思，高　航，张文静，徐　虹 （北京工商大学，北京市食品添加剂工程技术研究中心， 食品营养与人类健康北京高精尖创新中心，　北京　100048 ） 摘　要：通过微波辅助提取法从花生粕中提取多糖，从而探索花生粕多糖脱蛋白的最优方法。以 蛋白质脱除率和多糖损失率为指标，比较Sevag 法、三氯乙酸法、木瓜蛋白酶法、木瓜蛋白酶–Sevag 联用法和木瓜蛋白酶–TCA 联用法脱除花生粕多糖蛋白的效果。结果显示：木瓜蛋白酶–TCA 联 用法效果最好，其脱蛋白的最佳条件为木瓜蛋白酶用量0.05 g、酶解温度45 ℃、酶解反应2 h ，采用 6% TCA 溶液除蛋白1 次，此时蛋白去除率为85.83%，多糖损失率为6.44%。 关键词：花生粕；多糖；蛋白脱除 Comparison among five deproteinization methods of peanut meal polysaccharides by microwave assisted extraction GAO Si-si ，GAO Hang ，ZHANG Weng-jing ，XU Hong （Beijing Technology and Business University, Beijing Engineering and Technology Research Center of Food Additives ，Beijing Innovation Centre of Food Nutrition and Human Health ，Beijing 100048 ，China ） Abstract ：Polysaccharide was extracted from peanut meal by microwave assisted extraction method ， then the optimal deproteinization method of peanut meal polysaccharides was explored. The present study compared the deproteinizing effectiveness among Sevag ’s method ，trichloroacetic acid （TCA ） method ，papain method ，papain– Sevag method and papain–TCA method with protein removal rate and polysaccharide loss rate as the evaluation indexes . Papain–TCA method showed the best deproteinization effectiveness ，and the optimal conditions were hydrolyzed with a papain dosage of 0.2% at 45 ℃ for 2 h ，followed by once treatment with 6% TCA. Under above conditions. the protein removal rate and the polysaccharide loss rate were 85.83% and 6.44%，respectively. Key words ：peanut meal ；polysaccharides ；deproteinization 中图分类号：TS201.2 文献标识码：A 文章编号：1008―9578（2015）12―0029―04 〔11〕 花生，原名落花生，是亚洲、非洲等大部分地区的 联用进行脱蛋白研究