食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2015年
3期
63-66
,共4页
玉米须%多糖%三氯乙酸-酶%脱蛋白
玉米鬚%多糖%三氯乙痠-酶%脫蛋白
옥미수%다당%삼록을산-매%탈단백
corn silk%polysaccharide%TCA-enzyme%deproteinization
通过比较氯化钙法、盐酸法、三氯乙酸法、Sevag和酶法联用法、三氯乙酸和酶法联用法等5种方法对玉米须多糖进行脱蛋白纯化实验，以蛋白脱除率和多糖保留率及综合评分为指标，探寻玉米须多糖最佳脱蛋白质方法。结果三氯乙酸和酶联用法最佳条件为酶底比2.5（mg/L）、温度50℃、水解时间1 h、TCA浓度为25%、样液体积比为4∶1、静置时间为40 min，多糖的纯度由13.2%提高到24.2%，蛋白脱除率为60.1%，多糖保留率为87.5%。此工艺条件简便有效，适用于玉米须多糖中蛋白质的脱除。
通過比較氯化鈣法、鹽痠法、三氯乙痠法、Sevag和酶法聯用法、三氯乙痠和酶法聯用法等5種方法對玉米鬚多糖進行脫蛋白純化實驗，以蛋白脫除率和多糖保留率及綜閤評分為指標，探尋玉米鬚多糖最佳脫蛋白質方法。結果三氯乙痠和酶聯用法最佳條件為酶底比2.5（mg/L）、溫度50℃、水解時間1 h、TCA濃度為25%、樣液體積比為4∶1、靜置時間為40 min，多糖的純度由13.2%提高到24.2%，蛋白脫除率為60.1%，多糖保留率為87.5%。此工藝條件簡便有效，適用于玉米鬚多糖中蛋白質的脫除。
통과비교록화개법、염산법、삼록을산법、Sevag화매법련용법、삼록을산화매법련용법등5충방법대옥미수다당진행탈단백순화실험，이단백탈제솔화다당보류솔급종합평분위지표，탐심옥미수다당최가탈단백질방법。결과삼록을산화매련용법최가조건위매저비2.5（mg/L）、온도50℃、수해시간1 h、TCA농도위25%、양액체적비위4∶1、정치시간위40 min，다당적순도유13.2%제고도24.2%，단백탈제솔위60.1%，다당보류솔위87.5%。차공예조건간편유효，괄용우옥미수다당중단백질적탈제。
To explore the optimum deproteinization conditions of crude polysaccharide from corn silk by compared with the five methods of calcium chloride,hydrochloric acid,trichloroacetic acid,sevag-enzyme and trichloroacetic acid -enzyme . The deproteinization rate , the remaining rate of polysaccharide and the comprehensive score were regarded as indexes .The optimum conditions of deproteinization by combined TCA and enzyme were the ratio between the enzyme and the solution 0.25%(g/L) ,temperature of 50℃, reaction time of 1 h, TCA concentration of 25%, volume ratio of 4∶1, standing time of 40min. Eventually the purity of crude polysaccharide was increased from 13.2 % to 24.2 %, the deproteinization rate was 60.1 %, and the remaining rate was 87.5 %. This method can be used as process method of deproteinization from corn silk , because the optimum technology is simple and efficient.
