Investigation of deproteinization technology for polysaccharide from gel of Aloe vero

To study the deproteinization technology of polysaccharide from gel of Aloe vero, the deproteinization rate and the retention rate of polysaccharide were as comprehensive evaluation index, deproteinization effect of five methods including TCA, Sevag, papain, papain-TCA, papain-Sevag on polysaccharide from gel of Aloe vero were compared. Results showed that papain- TCA method was the optimum deproteinization technology and its operation was: the amount of papain 2%, enzymatic time 1h, temperature 60℃, pH 6 and followed by one treatment with 5% TCA. Under this condition, the percentage of deproteinization was 83.4%, and the retention of polysaccharide was 74.9%. Deproteinization effect on polysaccharide from gel of Aloe vero had significant difference by different method, papain- TCA was an effective method for removal of protein from gel polysaccharide of Aloe vero.