库拉索芦荟凝胶多糖脱蛋白方法研究  

Investigation of deproteinization technology for polysaccharide from gel of Aloe vero

作　　者：何沂飞[1] 刘平怀[1] 黄良果 陈巧灵[1] 孙玉婉[1] 

机构地区：[1]海南大学,材料与化工学院,海南海口570228

出　　处：《食品工业科技》2014年第17期190-192,197,共4页Science and Technology of Food Industry

基　　金：国家科技支撑计划项目课题(2011BAD14B01);海南省中药现代化科技专项(ZY201327);国家科技型中小企业技术创新基金(13C26244604892)资助

摘　　要：为研究库拉索芦荟凝胶多糖蛋白质的脱除工艺条件,本文以蛋白质脱除率和多糖保留率为指标,比较三氯乙酸(TCA)法、Sevag法、木瓜蛋白酶法、木瓜蛋白酶-TCA联用法、木瓜蛋白酶-Sevag联用法脱除芦荟凝胶多糖蛋白的效果。结果显示,木瓜蛋白酶-TCA联用法效果最好,其条件为酶用量2%、酶解温度60℃、酶解时间1h、pH为6,采用5%TCA除蛋白1次,此时蛋白质去除率为83.4%,多糖保留率为74.9%。不同脱蛋白法对芦荟凝胶多糖的脱蛋白效果有较明显差异,木瓜蛋白酶-TCA联用法是一种有效的芦荟凝胶多糖脱蛋白方法。To study the deproteinization technology of polysaccharide from gel of Aloe vero,the deproteinization rate and the retention rate of polysaccharide were as comprehensive evaluation index, deproteinization effect of five methods including TCA,Sevag, papain, papain-TCA, papain-Sevag on polysaccharide from gel of Aloe vero were compared. Results showed that papain- TCA method was the optimum deproteinization technology and its operation was.the amount of papain 2%, enzymatic time 1 h,temperature 60℃, pH 6 and followed by one treatment with 5% TCA. Under this condition, the percentage of deproteinization was 83.4%, and the retention of polysaccharide was 74.9%. Deproteinization effect on polysaccharide from gel of Aloe vero had significant difference by different method, papain- TCA was an effective method for removal of protein from gel polysaccharide of Aloe veto.

关 键 词：库拉索芦荟 凝胶多糖 脱蛋白 

分 类 号：TS201.1[轻工技术与工程—食品科学]