银杏落叶粗多糖除蛋白方法的筛选及优化
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摘要
本文以除蛋白率和多糖损失率为指标,比较了Sevage法、TCA法、等电点法和酶法清除银杏落叶粗多糖中蛋白的效果,筛选出最优除蛋白方法,并寻求银杏落叶粗多糖除蛋白的最佳工艺。结果表明,酶法和等电点法都为除蛋白较好方法,并优化酶-等电点结合法除蛋白的最佳工艺条件为:酶添加量为0.90%(以底物计算),酶解时间为1.1 h,酶解温度46℃,酶解p H为4.7。在此条件下,除蛋白率92.73%±0.13%,多糖损失率9.28%±0.12%。此方法除蛋白率较高,多糖损失率较低,为多糖在食品领域中的利用提供实验依据。
In this paper,the effects of sevage method,TCA method,isoelectric point method and enzymatic method on the removal of ginkgo biloba leaves polysaccharide protein were compared with the indicator of the protein clearance and loss rate of polysaccharide.Results showed that both enzymatic and isoelectric methods were good methods for removing proteins.And the best optimized steps of enzymatic-isoelectric point method were as follows: The enzyme addition amount of 0.90%( calculated as substrate),the enzymatic hydrolysis time of 1.1 h,the enzymatic hydrolysis temperature of 46 ℃,and the enzymatic hydrolysis pH of 4.7. Under the conditions,the protein loss rate was 92.73% ± 0.13%,and the polysaccharide loss rate was9.28% ± 0.12%.This method had a higher protein rate and loss rate of polysaccharide was low.It would provide an experimental basis for the utilization of polysaccharides in the food field.
In this paper,the effects of sevage method,TCA method,isoelectric point method and enzymatic method on the removal of ginkgo biloba leaves polysaccharide protein were compared with the indicator of the protein clearance and loss rate of polysaccharide.Results showed that both enzymatic and isoelectric methods were good methods for removing proteins.And the best optimized steps of enzymatic-isoelectric point method were as follows: The enzyme addition amount of 0.90%( calculated as substrate),the enzymatic hydrolysis time of 1.1 h,the enzymatic hydrolysis temperature of 46 ℃,and the enzymatic hydrolysis pH of 4.7. Under the conditions,the protein loss rate was 92.73% ± 0.13%,and the polysaccharide loss rate was9.28% ± 0.12%.This method had a higher protein rate and loss rate of polysaccharide was low.It would provide an experimental basis for the utilization of polysaccharides in the food field.
引文
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[16]张曜武,王薇薇,王超,等.淫羊藿多糖的酶法除蛋白工艺研究[J].青岛科技大学学报:自然科学版,2014(2):167-169,173.
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[18]王龙艳,王文侠,张慧君,等.豆渣碱溶性粗多糖除蛋白工艺的研究[J].中国食品添加剂,2013(1):98-103.
[19]侯小涛,赵超超,邓家刚.甘蔗叶多糖除蛋白工艺研究[J].食品工业科技,2012,33(20):240-244,247.
[2]Wohlmuth H,Savage K,Dowellc A,et al. Adulteration of Ginkgo biloba products and a simplemethod to improve its detecton[J].Phytomedicine,2014,21(6):912-918.
[3]常萍.银杏多糖对小鼠乳腺癌4T1细胞的抑制作用及GLUT1表达的作用研究[D].沈阳:沈阳农业大学,2018.
[4]张丽娇,高立宏,费瑞.银杏叶多糖对炎症小鼠TNF-α表达的影响[J].黑龙江畜牧兽医,2018(16):172-173.
[5]吴巧攀,乔洪翔,何厚洪,等.银杏叶渣中多糖的提取及其抗氧化活性研究[J].中国现代应用药学,2014,31(1):9-13.
[6]姚鑫.不同来源银杏叶资源化学研究[D].南京:南京中医药大学,2013.
[7]李小蓉,郭惠,龙旭,等.倒卵叶五加多糖脱蛋白工艺研究[J].化学与生物工程,2018,35(8):53-56,68.
[8]杨斌,杨英,王雪飞,等.响应面法优化蓝刺头多糖除蛋白工艺的研究[J].食品工业科技,2014,35(10):287-291.
[9]王宏军,邓旭明,蒋红,等.蒽酮-硫酸比色法检测多糖条件的优化[J].中国饲料,2011(4):39-41.
[10]胡日查.黄秋葵多糖分离、纯化及其免疫调节活性研究[D].海口:海南大学,2015.
[11]陈静静,江波,张涛,等.银杏外种皮多糖的提取和纯化工艺研究[J].食品工业科技,2011,32(7):242-245.
[12]阮世良.硫酸化黑木耳多糖的抗病毒和增强免疫活性及其与其他九种硫酸化多糖的比较[D].南京:南京农业大学,2012.
[13]原菲.银杏多糖的提取分离、结构鉴定及活性测定[D].广州:暨南大学,2010.
[14]陈丽娟.银耳多糖快速提取及可控降解的研究[D].广州:华南理工大学,2017.
[15]李月,何杰,王昀,等.云南野生玛卡多糖脱蛋白工艺研究[J].中国食品添加剂,2018(9):149-157.
[16]张曜武,王薇薇,王超,等.淫羊藿多糖的酶法除蛋白工艺研究[J].青岛科技大学学报:自然科学版,2014(2):167-169,173.
[17]王琳炜,欧阳臻,马青,等.霍山铁皮石斛多糖的脱蛋白工艺及结构分析[J].食品科学,2017,38(12):164-170.
[18]王龙艳,王文侠,张慧君,等.豆渣碱溶性粗多糖除蛋白工艺的研究[J].中国食品添加剂,2013(1):98-103.
[19]侯小涛,赵超超,邓家刚.甘蔗叶多糖除蛋白工艺研究[J].食品工业科技,2012,33(20):240-244,247.