酶法提取乌贼墨多糖工艺探讨  

Extraction of polysaccharide in squid ink by enzymatic method

作　　者：师莉莎[1] 刘华忠 吴金龙[1] 陈江伟[3] 张旭明[3] 钟杰平[3] 

机构地区：[1]广东海洋大学食品科技学院,湛江524088 [2]广东海洋大学现代生化中心,湛江524088 [3]广东海洋大学理学院,湛江524088

出　　处：《食品科技》2011年第4期138-141,147,共5页Food Science and Technology

基　　金：广东省科技计划项目(2008B021100014);广东海洋大学自然科学研究项目

摘　　要：采用木瓜蛋白酶水解方法提取乌贼墨多糖,并对其脱蛋白工艺进行了研究。试验结果表明,最佳的酶处理条件为:加酶量12800U/g,水解温度55～65℃范围内,水解时间90min以上以及pH为7。多糖含量为90.36%,多糖得率为0.95%,蛋白脱除率为90.52%。同时比较了三氯乙酸法、Sevag法、酶法与Sevag法结合对乌贼墨多糖的脱蛋白效果。结果表明,酶法与Sevag法结合可以简单高效地去除乌贼墨多糖中的蛋白质,而又不会造成多糖过多损失,此时多糖的损失率为12.45%。Using papain to extract squid ink polysaccharide,and discuss the process of protein removal.Experimental results show that the optimal conditions for enzyme is：enzyme dosage 12800 U/g,pH 7.0,hydrolysis temperature 55～65 ℃ and reaction time within the scope of more than 90 min.At this point the content of polysaccharides is 90.36%,polysaccharide＇s yield is 0.95%,protein extrusion rate was 90.52%.This manuscript also compared with the trichloroacetic acid method,the Sevag method,the combination of enzyme and Sevag method to remove the protein.The results showed that the combination of enzyme and Sevag method can be simply and efficient to remove the protein of polysaccharide in squid ink,polysaccharide without causing too much damage,and the loss rate of polysaccharides is 12.45%.

关 键 词：乌贼墨 多糖 木瓜蛋白酶 提取 脱蛋白 

分 类 号：S986.2[农业科学—捕捞与储运]