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食品与发酵工业  2020, Vol. 46 Issue (24): 198-203    DOI: 10.13995/j.cnki.11-1802/ts.024854
  生产与科研应用 本期目录 | 过刊浏览 | 高级检索 |
三氯乙酸法脱除龙葵果多糖中蛋白质的工艺优化
陈越1, 宋振康1, 张海悦1,2*
1(长春工业大学 化学与生命科学学院,吉林 长春, 130012)
2(吉林省富生特医食品有限公司, 吉林 长春, 130012)
Study on optimization of response surface for the removement of protein from polysaccharide of Solanum nigrum fruit by chloroacetic acid method
CHEN Yue1, SONG Zhenkang1, ZHANG Haiyue1,2*
1(Changchun University of Technology, School of Chemistry and Life Sciences, Changchun 130012,China)
2(Jilin Province Fusheng Special Medical Food Co.Ltd.,Changchun 130012,China)
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摘要 采用三氯乙酸法脱除龙葵果多糖中的蛋白质,并通过响应面法优化了三氯乙酸脱蛋白的最佳工艺。在单因素实验的基础上,以龙葵果多糖蛋白脱除率为指标,通过Design-Expert 8.0.6建立数学模型,进行3因素3水平的响应面分析。结果表明,龙葵果多糖蛋白脱除率的最佳工艺条件为:振荡时间20 min、除蛋白次数2次、三氯乙酸质量浓度为60 g/L。在此条件下龙葵果多糖的蛋白脱除率为93.61%,多糖损失率为16.46%。由此证明了三氯乙酸法是一种试剂用量少且效率高的脱除龙葵果多糖蛋白质的有效方法,有利于后续龙葵果多糖的分离纯化及其活性功能的研究。
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陈越
宋振康
张海悦
关键词:  龙葵果  多糖  三氯乙酸法  脱蛋白  响应面法    
Abstract: In order to obtain uniform Solanum nigrum fruit polysaccharide for subsequent separation and purification, the chloroacetic acid method was used to remove protein from Solanum nigrum fruit polysaccharide, and response surface methodology was used to optimize the optimal deproteinization process. On the basis of single factor, taking the removal rate of Solanum nigrum fruit polysaccharide protein as the index, the mathematical model was established by Design-Expert 8.0.6, and response surface analysis of three factors and three levels was carried out. The results showed that the optimal process conditions of polysaccharide protein removal rate of Solanum nigrum fruit were as follows: Oscillation for 20 min with deproteinization 2 times with trichloroacetic acid at the concentration of 60 g/L. Under these conditions, the protein removal rate and polysaccharide loss rate of Solanum nigrum fruit polysaccharide were 93.61% and 16.46%, respectively. It was proved that trichloroacetic acid method was an effective method to remove Solanum nigrum fruit polysaccharide protein with low reagent consumption and high efficiency. Which was conducive to the separation and purification of Solanum nigrum fruit polysaccharide and study its active function.
Key words:  Solanum nigrum fruit    polysaccharide    trichloroacetic acid method    deproteinization    response surface method
收稿日期:  2020-06-25      修回日期:  2020-07-15           出版日期:  2020-12-25      发布日期:  2021-01-13      期的出版日期:  2020-12-25
作者简介:  硕士研究生(张海悦教授为通讯作者, E-mail:zhhaiyue@163.com)
引用本文:    
陈越,宋振康,张海悦. 三氯乙酸法脱除龙葵果多糖中蛋白质的工艺优化[J]. 食品与发酵工业, 2020, 46(24): 198-203.
CHEN Yue,SONG Zhenkang,ZHANG Haiyue. Study on optimization of response surface for the removement of protein from polysaccharide of Solanum nigrum fruit by chloroacetic acid method[J]. Food and Fermentation Industries, 2020, 46(24): 198-203.
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http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.024854  或          http://sf1970.cnif.cn/CN/Y2020/V46/I24/198
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