摘要
用水提取的仙人掌多糖常含有蛋白质,实验以多糖损失率和脱蛋白率为衡量指标,选用了3种方法:Sevag法、三氯乙酸法和酶法对仙人掌多糖提取物进行脱蛋白处理。实验结果表明:酶法、三氯乙酸法和Sevag法的脱蛋白率分别为89.6%、56.2%和45.5%,多糖损失率分别为7.2%、9.5%和13.6%。经比较认为:酶提取法是替代常规方法的一种有效方法。
In order to obtain purified polysaccharide from cactus, the effects of three methods of removing protein from the extracted polysaccharide of cactus were studied by comparing the percentage of decomposed polysaccharide （PDP） and removed protein （PRP） . The results showed that the PRP for the method using enzyme, using CCI3COOH and using Sevag were 89.6%, 56.2% and 45.5%, respectively; and the PDP for the three methods were 7.2%, 9.5% and 13.6%, respectively. Through the comparison, it was concluded that the enzymatic removal of protein is an effective alternative to the conventional method.
出处
《饮料工业》
2006年第10期35-38,共4页
Beverage Industry
关键词
仙人掌
多耱
脱蛋白
酶
cactus
polysaccharide
removal of protein
enzyme
