骏枣的多糖提取及其蛋白脱除研究
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(徐州工程学院 食品(生物)工程学院/江苏省食品资源开发与质量安全重点建设实验室/ 江苏省食品与生物工程实验中心, 江苏 徐州 221008)

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Study on Polysaccharide Extraction and Protein Removal from Ziziphus jujuba Mill. cv Junzao
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(College of Food (Biology) Engineering/Jiangsu Key Construction Laboratory of Food Resource Development/ Quality and Safety,Jiangsu Experiment Center of Food and Biological Engineering,Xuzhou Institute of Technology, Xuzhou 221008, China)

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    摘要:

    以和田骏枣为原料,利用响应面法优化水提法提取红枣多糖的工艺条件,对比多糖蛋白的3种脱除方法,确定脱除多糖蛋白最终方法。以红枣多糖的提取率为参考指标,研究料液比、提取时间、提取温度等3个因素对红枣多糖提取率的影响。在单因素实验的基础上,利用响应面试验,考察了料液比、提取时间和提取温度对红枣多糖提取率的影响。结果表明:提取红枣多糖的较佳工艺条件为红枣的质量与水的体积比为1∶30(g/mL)、提取时间3h、提取温度80℃,在此条件下,红枣多糖的提取率为45.86%。采用Seveage法、三氯乙酸法和CaCl2法3种方法对红枣多糖进行了脱蛋白效果的对比研究,结果表明,三氯乙酸法对红枣多糖中蛋白质的脱除效果最好、多糖损失率最低,多糖蛋白的脱除率为82.08%,多糖损失率为15.21%。

    Abstract:

    Taking Hetian Junzao as raw material, response surface methodology (RSM) was used to optimize the extraction conditions of jujube polysaccharide. Three methods of removing protein of polysaccharide were compared to determine the final method for protein removal. The extraction rate of jujube polysaccharide was used for reference index, the effects of solid-liquid ratio, extraction time and extraction temperature on the extraction rate of jujube polysaccharide were studied. Based on single-factor experiment, RSM was used to optimize the combination of solid-liquid ratio, extraction time and extraction temperature. The results showed that the optimum extraction conditions were m (jujube)∶V (water)=1∶30(g/mL), extraction time for 3h, extraction temperature at 80℃. In this conditions, the extraction rate of jujube polysaccharide was 45.86%. Three methods including seveage method, trichloroacetic acid method and CaCl2 method were used to study the deproteinization effect of jujube polysaccharide. The results showed that the trichloroacetic acid method had the best effect of protein removal and the lowest loss rate of polysaccharide. The removal rate of protein of trichloroacetic acid method was 82.08%, and the loss rate of polysaccharide was 15.21%.

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曹泽虹,董玉玮,李超,张广亮.骏枣的多糖提取及其蛋白脱除研究[J].食品科学技术学报,2020,38(6):121-126.

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  • 收稿日期:2020-02-19
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  • 在线发布日期: 2020-12-28
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