红松松塔粗多糖酶法脱蛋白工艺的研究  

Deproteinization- technology of polysaccharides with enzyme method in pine cone from Pinus koraiensis

作　　者：高星烨[1] 杨鑫[1,2] 董爱军[1] 蒙奇[1] 王静[2] 张华[1] 张英春[1] 马莺[1] 丁怡[3] 

机构地区：[1]哈尔滨工业大学食品科学与工程学院,黑龙江哈尔滨150090 [2]中国农业科学院,北京100081 [3]清华大学生命科学学院,北京100084

出　　处：《中国甜菜糖业》2010年第1期13-16,共4页China Beet & Sugar

基　　金：黑龙江省青年科学基金项目（QC08C01）;第四十五批中国博士后科学基金项目（20090450478）;哈尔滨工业大学科研刨新基金项目（HIT.NSRIF.2008.30）.

摘　　要：摸索红松松塔粗多糖脱蛋白工艺条件，为松塔粗多糖的纯化提供理论依据。从三种蛋白酶中筛选出脱蛋白效果最佳的蛋白酶为胰蛋白酶，并利用单因素和正交试验研究了酶添加量、酶解温度、酶解时间和pH值对松塔粗多糖脱蛋白工艺的影响。研究结果表明，胰蛋白酶最佳脱蛋白条件为pH值为4．5，酶添加量为0．10％，酶解温度为60℃和酶解时间为2．0h。To study deproteinization- technology of Polysaccharides with enzyme method in Pine Cone from Pinus koraiensis. Three enzymes （ Papain, Neutrase and Trypsin ） of removing protein from the extracted polysaccharide of Pinus koraiensis were compared. The effects of enzyme dosage, temperature, heating time and pH on deproteinization rate were studied with orthogonal experimental design. The experiment condition were optimingized by orthogonal design, and the optimum conditions were obtained as follows： pH was 4.5, enzyme dosage was 0.10% , extraction temperature was 60 ℃ and extraction time was 2.0 h. This study provided the theoretical basis for the production of polysaccharide of Pinus koraiensis.

关 键 词：红松 松塔 多糖 脱蛋白 酶法 

分 类 号：TS245.9[轻工技术与工程—制糖工程]