山药粘液质多糖的酶法脱蛋白工艺及其性能研究

doi:10.3969/j.issn.1673-1689.2019.09.017

首页 > 过刊浏览>2019年第38卷第9期 >118-124. DOI:10.3969/j.issn.1673-1689.2019.09.017

山药粘液质多糖的酶法脱蛋白工艺及其性能研究
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                        10.3969/j.issn.1673-1689.2019.09.017
                    
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中图分类号:TQ281/TQ464.1
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Deproteinization Technology by Enzymic Method of Polysaccharide from Yam Mucilage and Its Performance Study

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摘要:

采用响应面法优化酶法山药粘液质多糖的脱蛋白工艺条件，确定最佳条件为：pH 8.0，时间2.0 h，液料体积质量比80 mL/g，酶底质量比30%，温度37 ℃；此条件下的蛋白脱除率为83.4%，多糖保留率为92.7%。通过测定山药粘液质多糖对自由基的清除率，发现它对DPPH自由基和过氧化氢的清除率均可达到80%以上，对OH自由基的清除能力较弱；通过测定山药粘液质多糖在相对湿度43%和81%时的吸湿率、保湿率，表明其综合保湿性能略优于透明质酸钠。

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The response surface methodology was used to optimize the deproteinization technology of yam mucilage polysaccharide. The results indicated that the optimal conditions were pH 8.0，time 2 h，liquid-solid ratio 80 mL/g，enzyme-substrate ratio 30% and temperature 37 ℃. Under these conditions，the protein removal rate and polysaccharide retention rate were 83.4% and 92.7%，respectively. Through testing the free-radical scavenging rates of yam mucilage polysaccharide，the results showed that yam mucilage polysaccharide's abilities of scavenging DPPH free radicals and hydrogen peroxide were very strong，and the clearing rates could achieve 80% above；but its ability of scavenging OH free radical was weak. In 43% and 81% relative humidity，by testing the moisture absorption rate and moisture rate，the results showed that the comprehensive moisturizing property of yam mucilage polysaccharide was slightly better than that of sodium hyaluronate.

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宁奇,孙培冬,曹光群,张晨,邬凤娟.山药粘液质多糖的酶法脱蛋白工艺及其性能研究[J].食品与生物技术学报,2019,38(9):118-124.

NING Qi, SUN Peidong, CAO Guangqun, ZHANG Chen, WU Fenjuan. Deproteinization Technology by Enzymic Method of Polysaccharide from Yam Mucilage and Its Performance Study[J]. Journal of Food Science and Biotechnology,2019,38(9):118-124.

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