野生仙人掌粗多糖脱蛋白方法的研究  

Study on the deproteinization method for Opuntia dillenii Haw. crude polysaccharides

作　　者：朱苗[1,2] 袁清霞[2] 程杰[2] 李恒[2] 李莉梅 张桂和[1] 曾富华[2] 

机构地区：[1]海南大学食品学院,海南海口570228 [2]湛江师范学院生命科学与技术学院,广东湛江524048 [3]广东高校边缘热带特色植物工程技术开发中心,广东湛江524048

出　　处：《食品工业科技》2013年第24期229-231,共3页Science and Technology of Food Industry

基　　金：国家星火计划(2012GA780016);湛江市科技攻关计划项目(2012C030304;2012C3103019);广东高校边缘热带特色植物工程技术开发中心立项基金(GCZX-B1002);植物工程中心开放基金项目([2012]0103)

摘　　要：采用三氯乙酸(TCA)法、Sevag法、蛋白质等电点法对仙人掌粗多糖进行脱蛋白研究,以蛋白脱除率、多糖损失率和抗氧化性损失率为指标。结果表明:三氯乙酸法脱蛋白效果最好,浓度为3%时,蛋白脱除率为80.28%,多糖损失率为5.98%,抗氧化性损失率为34.56%。Trichloroacetic acid method,Sevag method and the protein isoelectric point method were used to remove protein from Opuntia dillenii Haw. crude polysaccharides. And deproteinization effects of this three methods were compared by the loss of protein,the loss of polysaccharides and the loss of inoxidizability. Results showed that with concentration of trichloroacetic acid 3% ,deproteinization was most effective. In this condition,the loss of protein was 80.28%,the loss of polysaccharides was 5.98% and the loss of inoxidizability was 34.56%.

关 键 词：仙人掌 多糖 脱蛋白 抗氧化性 

分 类 号：TS201.1[轻工技术与工程—食品科学]