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出 处:《食品科技》2015年第9期170-175,共6页Food Science and Technology
摘 要:以综合考虑蛋白质清除率和多糖保留率的综合指标为评价指标,比较Sevage法、酶法、酶-Sevage结合法脱除猴头菇多糖蛋白质的效果。结果显示,用Sevage法清除一次时除蛋白效果最好,此时蛋白质清除率为56.36%,多糖保留率为84.28%,综合指标为70.32%。酶法在最佳酶解条件即酶添加量0.3%,酶解温度50℃,酶解时间120 min下蛋白质清除率为54.06%,多糖保留率为84.71%,综合指标为69.39%。酶-Sevage结合法脱蛋白效果最好,用最佳酶解条件酶解之后用Sevage法脱除蛋白一次,此时蛋白质的清除率为83.14%,多糖的保留率为81.71%,综合评价指标为82.43%。此法切实可行,可用于猴头菇多糖脱蛋白。Protein removal rate and polysaccharide retain rate were used to evaluate and compare the effectiveness of Sevage method, enzymatic method and enzymatic-Sevage method in deproteinizating Hericium polysaccharide. The protein removal rate of Sevage and enzymatic methods were 56.36% and 54.06%, and the polysaccharide retain rate were 84.28%, 84.71%, respectively. Enzymatic-Sevage method was found to be the best method for the deproteinization of Hericium polysaccharide, and the optimal operating conditions were enzyme dosage was 0.3%, hydrolysis temperature was 50 ℃, hydrolysis time was 120 min followed by once treatment with Sevage reagent. A protein removal rate of 83.14% and a polysaccharide retain rate of 81.71% were achieved under such conditions.
分 类 号:TS201[轻工技术与工程—食品科学]
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