摘要
为确定木瓜蛋白酶法脱马齿苋多糖蛋白的最佳工艺,以酶液-样液体积比、酶解时间、酶解温度及pH值为影响因素,以马齿苋多糖损失率与蛋白去除率为指标,通过响应面试验优化木瓜蛋白酶法脱马齿苋多糖蛋白的工艺条件。结果表明,木瓜蛋白酶法脱马齿苋多糖蛋白的最佳工艺为酶液-样液体积比0.2∶1、酶解温度60℃、酶解时间3 h、pH 6,在此条件下蛋白去除率为78.22%,多糖损失率为10.39%。马齿苋粗多糖溶液经分离纯化、高效液相色谱分析,结果表明马齿苋多糖由甘露糖、鼠李糖、葡萄糖醛酸、半乳糖醛酸、葡萄糖、半乳糖和阿拉伯糖单糖组成,其组成比例为5.3∶5.9∶1.3∶27.6∶1∶18.8∶14.6。
The purpose of this study was the optimization of the papain-catalyzed deproteinization conditions of polysaccharide from Portulaca oleracea L. （POP） by response surface methodology （RSM）. Polysaccharide loss and the rate of protein removal were investigated with respect to four variables： enzyme to sample ratio, hydrolysis time, hydrolysis temperature and pH. The optimum operating conditions were obtained as follows： enzyme to sample ratio 0.2：1, hydrolysis time 60 ℃, hydrolysis temperature 3 h and pH 6. Under the optimized conditions, the deproteinization efficiency was as high as 78.22% with only 10.39% loss of the polysaccharide. Monosaccharide composition analysis by high performance liquid chromatography （HPLC） showed that the purified polysaccharide was composed of mannose, rhamnose, glucuronic acid, galacturonic acid, glucose, galactose and arabinose in a molar ratio of 5.3：5.9：1.3：27.6：1：18.8：14.6.
作者
胡庆娟
吴光杰
牛庆川
白书瑜
贺文杰
宋皓
李玉萍
HU Qingjuan;WU Guangjie;NIU Qingchuan;BAI Shuyu;HE Wenjie;SONG Hao;LI Yuping(School of Life Science,Jiangxi Science ＆ Technology Normal University,Nanchang 330013,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2018年第20期246-252,共7页
Food Science
基金
国家自然科学基金地区科学基金项目(31360376)
江西省自然科学基金项目(20132BAB205091)
江西科技师范大学研究生创新专项资金项目(YC2016-X06)
关键词
马齿苋
多糖
木瓜蛋白酶
响应面
脱蛋白
Portulaca oleracea L.
polysaccharide
papain
response surface methodology
deproteinization
