费菜多糖脱蛋白方法及工艺研究

摘要

The deproteinization effects of trichloroacetic acid(TCA),enzyme and enzyme-sevag combination method were evaluated with the protein removal rate and polysaccharides lose rate.And an orthogonal test was carried out to optimize the process to remove the protein of the polysaccharides by single factor experiments based on the optimal method.The results demonstrated the deprivation rate of protein for TCA method,enzyme method and enzyme-sevag combined method was 82.84％,55.66％,74.99％,respectively,and the polysaccharides loss ratio was 32.64％,35.72％,45.35％.The optimal conditions of TCA method was obtained,which is as follows:TCA concentration 10％,deproteinization 4 times,shocking time 10 minutes.And the removal rate of protein and polysaccharides loss rate was (82.84±0.11) ％ and (32.64±0.08) ％,respectively.%以蛋白质脱除率和多糖损失率为指标,比较了三氯乙酸法、酶法和酶-Sevag结合法对费菜多糖脱蛋白效果,在单因素试验的基础上,并对最优的方法采用正交设计,优化最佳工艺.结果表明:三氯乙酸法、酶法、酶-Sevag结合法的蛋白质脱除率分别为82.84％、55.66％、74.99％,多糖损失率分别为32.64％、35.72％、45.35％.三氯乙酸法脱蛋白最优工艺条件:三氯乙酸浓度为10％,脱蛋白次数为4次,振荡时间为10 min,蛋白质脱除率和多糖损失率分别为(82.84±0.11)％和(32.64±0.08)％.