苦豆子多糖脱蛋白工艺比较

目的:优选苦豆子多糖的除蛋白工艺,确定最佳的除蛋白质方法。方法:以多糖损失率和蛋白脱除率为评价指标,比较Sevage法、三氯乙酸法和酶法对苦豆子多糖的脱蛋白效果。结果:Sevage法、三氯乙酸法和酶法的蛋白脱除率分别为85.80%,72.47%,91.99%,多糖损失率分别为23.76%,9.86%,1.99%。酶法脱蛋白效果最佳,最佳脱蛋白工艺为:木瓜蛋白酶用量2.0%(v/v),pH值7.0,温度60℃,时间4 h。结论:酶法是苦豆子多糖脱除蛋白质的最佳方法,此法可以较好地脱除游离蛋白,并使多糖损失较少。

Comparison of technological processes removing proteins in the polysaccharide extracts from Sophora alopecuroides L.

Objective: To optimize the technological process removing proteins in the polysaccharide extracts from Sophora alopecuroides L.Methods: The effects of Sevage method,trichloroacetic acid method and enzyme method on deproteinization of Sophora alopecuroides L.polysaccharides were compared and evaluated in terms of the ratio of protein removal and polysaccharide loss.Results: The protein removal rates of Sevage method,trichloroacetic acid method and enzyme method were 85.80%,72.47% and 91.99%,and the polysaccharide loss rates were 23.76%,9.86% and 1.99%,respectively.Therefore the deproteinizing effect of enzyme method was the best,and the optimum technological conditions of deproteinization were the use of 2.0% papain(v/v),pH 7 at 60 ℃ for 4 h.Conclusion: The enzyme method is the best deproteinization method of the polysaccharide extracts from Sophora alopecuroides L.,with higher removal of dissociated proteins and lower loss of polysaccharides.