紫贻贝多糖脱除蛋白质方法的研究  

Study on method of protein removal from crude Mytilus edulis Linnaeus polysaccharides

作　　者：李苹苹[1] 丁霄霖[1] 

机构地区：[1]江南大学食品学院,江苏无锡214036

出　　处：《上海水产大学学报》2006年第3期328-332,共5页Journal of Shanghai Fisheries University

摘　　要：探讨了酶法与Sevage法联用脱除紫贻贝(Mytilus edulislinnaeus)多糖蛋白。通过正交中心组合实验,应用响应面分析法考察酶法脱蛋白的工艺条件。结果表明,酶法脱蛋白的最优工艺参数为:pH7.1,枯草杆菌中性蛋白酶加入量0.5 U/mg粗多糖,温度41℃,氯化钙加入量7.4 mg/g,时间3 h。在酶解的基础上应用Sevage法脱除游离蛋白,适宜的工艺条件为:氯仿∶正丁醇=5∶1,料液比4∶1,振摇时间20 min。酶法与Sevage联用法脱除贻贝多糖蛋白的脱除率为78.5%;与其它传统脱蛋白方法比较,该法适应范围广、样品损耗少、经济、快速、效果理想,为多糖的分离纯化研究提供了有益的参考。A suitable approach, using enzyme and Sevage reagent, to remove protein from the crude blue mussel （Mytilus edulis linnaeus） polysaccharides was suggested. Based on the central composite experiment, the technical conditions for enzymatic digestion were studied by response surface methodology. The results show that the optimal one was pH 7.0; Bacillus Subtilis neutral protease 0.5 U/mg crude polysaccharide; temperature 41℃ ; calcium chloride 7.4mg/g; time 3h. Then Sevage method was applied to remove protein, and the proper conditions were： chloroform： 2-butanol = 5 ： 1, polysaccharides solution ： Sevage reagent = 4 ： 1, time 20 min. Results showed, compared with other traditional methods, the enzymatic and Sevage method, possessed many advantages, such as broad applicability, minimum sample loss, economical, rapid, and good performance. It gave some important information to the isolation and purification of other polysaccharides.

关 键 词：紫贻贝 多糖 枯草杆菌中性蛋白酶 Sevage法 蛋白质脱除 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程] S986[轻工技术与工程—食品科学与工程]