芒果皮渣多糖脱蛋白和脱色工艺研究  

Investigation of deproteinzation and decoloration technology for polysaccharide from mango pomace

作　　者：胡会刚[1] 赵巧丽[1] 庞振才[1] 胡玉林[1] 陈晶晶[1] 段雅婕[1] 林丽静[2] 

机构地区：[1]中国热带农业科学院南亚热带作物研究所,农业部热带果树生物学重点实验室,广东湛江524091 [2]中国热带农业科学院农产品加工研究所,广东湛江524001

出　　处：《食品工业科技》2018年第1期183-188,共6页Science and Technology of Food Industry

基　　金：公益性行业(农业)科研专项经费项目(201503142-13,201503142-14).

摘　　要：探讨芒果皮渣多糖纯化过程中蛋白质和色素的脱除方法。以蛋白质脱除率和多糖保留率为评价指标,比较三氯乙酸法、三氯乙酸-正丁醇法、Sevage法、HCl法、木瓜蛋白酶法、三氯乙酸+Sevage法、木瓜蛋白酶+三氯乙酸法、木瓜蛋白酶+Sevage法和木瓜蛋白酶+三氯乙酸-正丁醇法对芒果皮渣多糖的脱蛋白效果;以脱色率和多糖保留率为评价指标,在单因素实验的基础上,通过正交实验优化活性炭对脱蛋白后多糖溶液的脱色工艺。结果表明:三氯乙酸-正丁醇法脱蛋白效果最佳,其条件为三氯乙酸-正丁醇与样液体积比2∶1、三氯乙酸与正丁醇体积比1∶20、振荡时间2 h,此时蛋白质脱除率为90.08%,多糖保留率率为94.40%;活性炭脱色最佳工艺条件为:样液p H3.0,活性炭添加量1.5%,脱色温度50℃,脱色时间75 min,此条件下脱色率为70.98%,多糖保留率为92.77%。本实验筛选的方法切实可行,可用于芒果皮渣多糖的脱蛋白和脱色。The different methods of removing protein and pigment of polysaccharide from mango pomace were studied. Nine methods were used in our study to select the best deproteinization method with the rate of deproteinization and polysaceharide retention as indexes, including TCA method, TCA- n- butanol method, Sevage method, HC1 method, papain method, TCA ＋ Sevage method, papain ＋ TCA method, papain ＋ Sevage method, and papain ＋ TCA- n- butanol method. Then, activated carbon was used to study the decoloration of polysaccharide solutions after removal of protein with the rate of decoloration and polysaccharide retention as indexes, the best conditions were optimized by orthogoual test on the basis of single factor experiments.The results indicated that the method of TCA-n-butanol was found to be most effective for mango pomace polysaccharide and its operation was ： the volume ratio of TCA- n- butanol to sample liquid 2 ： 1, the volume ratio of TCA to n-butanol 1 ： 20, and the shaking time 2 h.Under this condition, the deproteinization rate and polysaccharide retention rate were 90.08% and 94.40%, respectively.The optimum decoloration conditions of activated carbon were added 1.5% active carbon at sample pH3.0, with temperature at 50℃ for 75 min, the decolorization rate and the retention rate of polysaccharide were 70.98% and 92.77% ,respectively.The optimal method was feasible and can be used for deproteinization and deeolorization of polysaccharide from mango pomace.

关 键 词：芒果 多糖 脱蛋白 脱色素 活性炭 

分 类 号：TS201.2[轻工技术与工程—食品科学]