浒苔多糖脱蛋白工艺的考察  

Investigation of Deproteinized Technology for Polysaccharide from Enteromorpha Prolifera

作　　者：唐志红[1] 王艺[2] 马红婷[1] 温少红[1] 秦松[2] 

机构地区：[1]烟台大学生命科学学院,山东烟台264005 [2]中国科学院烟台海岸带研究所,山东烟台264003

出　　处：《食品研究与开发》2015年第11期90-93,共4页Food Research and Development

基　　金：山东省高等学校科技计划项目(J11LF71)

摘　　要：研究浒苔多糖的脱蛋白方法与工艺。以蛋白脱除率和多糖损失率作为为指标比较三氯乙酸(TCA)法、Sevag法、酶法及酶-Sevag法脱蛋白的效果。结果表明:酶-Sevag法脱蛋白效果较好,其最佳工艺条件为:酶用量3%,酶解时间3 h,酶解温度45℃,pH 5.0,Sevag法脱蛋白次数2次,在此条件下,蛋白质脱除率和多糖损失率分别为89.73%和27.46%。酶-Sevag法是去除浒苔粗多糖中蛋白质较理想的方法,该优化工艺可用于浒苔粗多糖的脱蛋白。The method was investigated to remove protein from polysaccharide of Enteromorpha prolifera. -The effect of deproteinization with different methods such as TCA, Sevag, enzyme, and enzyme-Sevag method was evaluated in terms of the ratio of protein removal and polysaccharide loss. The result showed that enzyme-Sevag method was better than others with the higher protein removal. The optimum technological conditions of deproteinization were ： enzyme usage 3 %, time 3 h, temperature at 45 ℃, pH5.0, and Scrag deproteinization 2 times. After treatment with optimum conditions, the ratio of deproteinization and polysaecharide loss were 89.73 % and 27.46 %, respectively. Enzyme-Sevag method is effective and alternative and can be used for removing protein from polysaccharide of Enteromorpha prolifera.

关 键 词：浒苔 多糖 脱蛋白 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]