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甘蔗叶多糖除蛋白工艺研究

甘蔗叶多糖除蛋白工艺研究[J]. 食品工业科技, 2012, (20): 240-244. DOI: 10.13386/j.issn1002-0306.2012.20.034
引用本文: 甘蔗叶多糖除蛋白工艺研究[J]. 食品工业科技, 2012, (20): 240-244. DOI: 10.13386/j.issn1002-0306.2012.20.034
Study on deproteinization-technology of polysaccharides in sugarcane leaf[J]. Science and Technology of Food Industry, 2012, (20): 240-244. DOI: 10.13386/j.issn1002-0306.2012.20.034
Citation: Study on deproteinization-technology of polysaccharides in sugarcane leaf[J]. Science and Technology of Food Industry, 2012, (20): 240-244. DOI: 10.13386/j.issn1002-0306.2012.20.034

甘蔗叶多糖除蛋白工艺研究

基金项目: 

广西壮族自治区中医药管理局中医药科技专项(GZKZ09-9); 广西科技厅技术研究与开发项目(桂科攻10124008-11);

详细信息
  • 中图分类号: TQ914

Study on deproteinization-technology of polysaccharides in sugarcane leaf

  • 摘要: 目的:筛选甘蔗叶多糖除蛋白的最佳工艺。方法:以蛋白质清除率、多糖保留率为指标,比较Ⅱ型ZTC1+1天然澄清剂法、Sevage法、三氯乙酸法(TCA法)、三氯乙酸-Sevage法清除甘蔗叶多糖中蛋白质的效果,并通过正交实验优化出最佳工艺。结果:Ⅱ型ZTC1+1天然澄清剂能有效纯化甘蔗叶多糖,且除蛋白最佳工艺为澄清剂用量为6%/3%(B/A),温度为30℃,多糖溶液浓度为3%,时间为1h/1h。结论:Ⅱ型ZTC1+1天然澄清剂能有效清除甘蔗叶多糖中的蛋白质,且澄清效果与温度和澄清剂用量有关。 
    Abstract: Objective:To select deproteinization-technology of polysaccharides in sugarcane leaf.Methods:These different ways to removing protein from polysaccharides in sugarcane leaf contain natural clarifying agents, Sevage method, TCA and TCA-Sevage method, and that were compared with the clearance rate of protein and the polysaccharide retention as indexes, and the technology was optimized by orthogonal experiment.Results:Type Ⅱ ZTC1 +1 natural clarifying agents could effectively purify sugarcane leaf polysaccharides, and the optimum condition of deproteinization with type Ⅱ ZTC1 +1 natural clarifying agents were as follows:the adding amount of natural clarifying agents (i.e B and A) were 6% and 3% respectively, the clarifying temperature was 30℃, concentration of polysaccharides was 3% (m/v) , the clarifying time (i.e B and A) were 1h and 1h respectively.Conclusion:TypeⅡZTC1+1 natural clarifying agents could effectively remove protein of sugarcane leaf polysaccharides, which was relatived to the amount of clarifying agents and temprature.
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  • 收稿日期:  2012-04-23

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