摘要
以提取的粗酵母多糖为原料,采用Sevag法及Sevag法与酶法结合对其进行脱蛋白。结果表明,Sevag法脱蛋白3次,Sevag试剂中的氯仿∶正丁醇=5∶1,糖液∶Sevag=5∶1脱蛋白效果最好,此时蛋白质残留量为6.392mg/mL,多糖损失率为24.62%。Sevag法与酶法结合脱蛋白,蛋白质水解的最佳工艺条件为:水解温度60℃,pH7.0,样液∶酶液=3∶1,时间为2h,此时蛋白质残留量为6.86mg/mL,多糖损失率仅19.74%。
Sevag and Sevag combined of enzymatic were applied to remove protein in crude beer yeast polysaccharides. The results showed： the volume ratio of chloroform to N- butanol was 5：1, solution of polysaccharides：Sevag reagent was 5：1, when it was dealt with 3 times attained the optimum condition, concentration of protein was 6.392mg/mL, polysaccharide loss was 24.612%.Sevag combined of enzymatic, at 60℃, pH7.0,the volume ratio of solution of polysaccharides to enzyme for 3：1, reacting for 2h,the concentration of protein was 6.86mg/mL, polysaccharide loss was 19.74%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第10期244-246,249,共4页
Science and Technology of Food Industry
基金
湖北省教育厅重点科研项目(2003A010)
湖北省工业微生物省级重点实验室开放基金项目(20040408)
关键词
酵母多糖
Sevag法
酶法
蛋白质
yeast polysaccharides
Sevag method
enzymetic method
protein
作者简介
赵燕珠（1984-），女，硕士研究生，研究方向：生物活性物质。
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