花生粕多糖去蛋白方法的研究  

Study on the removal of protein in the peanut meal polysaccharides

作　　者：熊莉[1] 王承明[1] 

机构地区：[1]华中农业大学食品科学技术学院,农业部食品安全评价重点开放实验室,武汉430070

出　　处：《食品科技》2010年第9期219-222,共4页Food Science and Technology

基　　金：国家“十五”重大科技专项资助项目(2001BA501A20);湖北省重大科技攻关项目(2006AA201B32)

摘　　要：用Sevage法,TCA法,木瓜蛋白酶法,酶法-TCA法联用法对花生粕粗多糖进行脱蛋白,比较各种方法蛋白去除率和多糖损失情况。结果表明:酶法-TCA法联用的蛋白质脱除效果最好,多糖损失率最低。而且无论在时间、操作难易程度和试剂使用量上,酶法-TCA法均优于其他方法。Sevage,trichloroacetic acid（TCA） sedimentation,papain,and combination of enzyme and TCA were used to remove the protein in the peanut meal polysaccharides.Comparison the removal percentage of protein and the loss of polysaccharide of those methods.The results showed that：the combination of enzyme and TCA was an effective methods which demonstrated higher removal of percentage of protein and lower loss of polysaccharide.And in terms of time and reagent usage,the enzyme-TCA method is superior to other methods.

关 键 词：花生粕多糖 脱蛋白 木瓜蛋白酶 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]