摘要
以脱蛋白率和多糖损失率为指标,比较Sevag法、三氯乙酸-Sevag联合法以及酶-Sevag联合法对荔枝粗多糖的脱蛋白效果,结果表明:Sevag法、三氯乙酸-Sevag联合法和酶-Sevag联合法的脱蛋白率分别为42.83%、78.57%和90.97%,多糖损失率分别为31.55%、25.74%和24.78%,综合比较分析发现酶-Sevag联合法效果最好,是一种有效的荔枝多糖脱蛋白方法。
To remove protein from Litchi-polysaccharides, three methods including Sevag, CCl3COOH-Sevag and Enzyme-Sevag were used in the present study. With comparing the polysaccharides losing percentage and removed protein percentage, the method of Enzyme-Sevag was found to be most effective for crude Litchi-polysaccharide with 24.78% and 90.97%, respectively.
出处
《食品科技》
CAS
北大核心
2008年第10期142-145,共4页
Food Science and Technology
基金
广东省自然科学基金团队项目[粤科基办字(2007)5号]
关键词
荔枝
多糖
脱蛋白
Litchi
polysaccharide
removal of protein
