姬松茸多糖脱蛋白方法的研究  

Study on Removal of Protein from polysaccharide of Agaricus Blazei Murill

作　　者：王丽华[1] 李元瑞[1] 陈懿[1] 安利华[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,杨凌712100

出　　处：《食品科技》2003年第1期18-19,26,共3页Food Science and Technology

摘　　要：采用四种方法对姬松茸子实体多糖进行脱蛋白提纯,结果表明:酶法和三氯乙酸-正丁醇法较好,将两种方法结合使用发现,当pH为5时,40℃水浴酶解1h,再加入2倍于多糖溶液体积的三氯乙酸-正丁醇液(V/V=1∶10),振摇15min,静置1.5h,蛋白质去除率最高。Four schemes were used to remove protein from the polysaccharide of Agaricus Blazei Murill.The results showed schemes of enzyme and Trichloroaceticacid-n-Butanol were better than others.Combining these two schemes,the optimum parameters were obtained.When the polysaccharide solution was enzymic hydrolysis for an hour in 40℃water of pH5.0,added Trichloroaceticacid-n-Butanol twice as much as polysaccharide solution,stired for 15 minutes,and put for one and a half hour,the removal of protein reach the maxium.

关 键 词：姬松茸 多糖 脱蛋白方法 提纯 食用菌 

分 类 号：TS201.2[轻工技术与工程—食品科学] R284.2[轻工技术与工程—食品科学与工程]