食品与发酵工业 >

2020 , Vol. 46 >Issue 24: 198 - 203

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.024854

生产与科研应用

三氯乙酸法脱除龙葵果多糖中蛋白质的工艺优化

  • 陈越 ,
  • 宋振康 ,
  • 张海悦
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  • 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)
硕士研究生(张海悦教授为通讯作者, E-mail:zhhaiyue@163.com)

收稿日期: 2020-06-25

  修回日期: 2020-07-15

  网络出版日期: 2021-01-13

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Study on optimization of response surface for the removement of protein from polysaccharide of Solanum nigrum fruit by chloroacetic acid method

  • CHEN Yue ,
  • SONG Zhenkang ,
  • ZHANG Haiyue
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  • 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)

Received date: 2020-06-25

  Revised date: 2020-07-15

  Online published: 2021-01-13

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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。

关键词： 龙葵果; 多糖; 三氯乙酸法; 脱蛋白; 响应面法

本文引用格式

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 . DOI: 10.13995/j.cnki.11-1802/ts.024854

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

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