玉米麸皮水溶性多糖除蛋白条件研究  

Removal of protein from water solvable polysaccharide of corn bran

作　　者：杨国力[1] 王文侠[1] 张慧君[1] 孙晓慧[1] 

机构地区：[1]齐齐哈尔大学食品学院,齐齐哈尔大学农产品加工黑龙江省普通高校重点实验室,黑龙江齐齐哈尔161006

出　　处：《食品工业科技》2012年第21期239-241,245,共4页Science and Technology of Food Industry

基　　金：黑龙江省自然科学基金项目(B201115);齐齐哈尔大学研究生创新科研项目(YJSCX2001-042X)

摘　　要：采用TCA法、Sevag法、酶法、酶法-TCA法结合和酶法-Sevag法结合对玉米麸皮水溶性多糖进行除蛋白研究,以蛋白质脱除率和多糖损失率为指标。结果表明:酶法-TCA法结合除蛋白最佳条件为:酶解温度55℃,酶解时间1.5h,pH7.5,加酶量2%(以底物计),TCA终浓度为1%,其蛋白质脱除率为95.24%,多糖损失率为20.02%,优于其他四种方法。此方法可用于玉米麸皮水溶性多糖中蛋白质的去除。Trichloroacetic acid （TCA）, Sevag, enzymatic hydrolysis, the combination of enzyme and Sevag, and the combination of enzyme and TCA were used to remove protein from water solvable polysaccharide of corn bran. These methods based on deproteinization rate and recovery rate of the polysaccharide.The results showed that the optimal conditions of the combination of enzyme and TCA were 5.5℃, pHT.5 and 1.5h, enzyme concentration of 2.0% （base substrate） ,TCA final concentration of 1%.Under the optimal conditions, the deproteinization rate and the recovery rate of polysaccharide was 95.24% and 20.02%, respectively.The combining enzyme and TCA could largely improve the removal of protein.

关 键 词：玉米麸皮 水溶性多糖 蛋白质 

分 类 号：TS241[轻工技术与工程—制糖工程]