紫薯低聚糖3种脱蛋白方法的比较分析
Comparative Analysis of Three Deproteinization Methods of Purple Potato Oligosaccharides
郑良燕1
作者信息
- 1. 福建省产品质量检验研究院,福建福州 350001
- 折叠
摘要
以低聚糖损失率和蛋白质脱除率为衡量指标,选用Sevag法、三氯乙酸法和酶法对紫薯低聚糖进行脱蛋白处理.结果表明:Sevag法、三氯乙酸法和酶法的蛋白质脱除率分别为 40.34%、71.50%、82.95%,低聚糖损失率分别为 40.22%、55.63%、13.05%.酶法是脱除紫薯低聚糖提取液中蛋白质较为理想的方法.
Abstract
Taking the oligosaccharide loss rate and protein removal rate as the measurement indexes,the Sevag method,trichloroacetic acid method and enzymatic method were used to deproteinize the purple sweet potato oligosaccharides.The results showed that the protein removal rate of Sevag method,three trichloroacetic acid method and enzyme method were 40.34%,71.50%,82.95%,oligosaccharide loss rate were 40.22%,55.63%,13.05%,respectively.Enzymatic method is an ideal method for removal of protein in purple sweet potato oligosaccharides.
关键词
紫薯/低聚糖/脱蛋白/Sevag法/三氯乙酸法/酶法Key words
purple sweet potato/oligosaccharides/removal of protein/Sevag method/trichloroacetic acid method/enzyme method引用本文复制引用
出版年
2024
NETL
NSTL
万方数据