| 紫萁粗多糖中蛋白质含量、性质及脱除方法研究 |
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| 引用本文： | 李磊 陶海南 周永昌. 紫萁粗多糖中蛋白质含量、性质及脱除方法研究[J]. 中国食品与畜产科学, 1999, 6(6): 258-259 |
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| 作者姓名： | 李磊 陶海南 周永昌 |
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| 作者单位： | [1]江西农业大学食品科学系,南昌330045 [2]南昌大学食品研究所,南昌330047 |
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| 基金项目： | 国家自然科学基金资助项目内容,批准号：29762004. |
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| 摘 要： | 本文研究了用不同方法提取的紫萁粗多糖中蛋白质的含量、性质及脱除方法。结果表明：室温提取扭多糖中蛋白质的含量为17．5％，沸水浴提取粗多糖中蛋白质含量为32．7％，其中大多数为游离蛋白质。用3%TCA和Sevag试剂相结合，在室温下脱蛋白质效果良好。为紫萁多糖纯化和结构分析奠定前期工作基础。
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| 关 键 词： | 紫萁粗多糖 纯化 |
Studies on the Protein Content, Characteristics and Deprotein Methods of Crude Polysaccharides from Osmunda Japonica Thumb |
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| Li Lei,Tao Hainan. Studies on the Protein Content, Characteristics and Deprotein Methods of Crude Polysaccharides from Osmunda Japonica Thumb[J]. , 1999, 6(6): 258-259 |
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| Authors: | Li Lei Tao Hainan |
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| Affiliation: | 1Food Department of Jiangxi Agricultural University 330045;2Food Institute of Nancang University 330047 |
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| Abstract: | This paper described the protein content, characteristics and deprotein methods of the crude polysaccharides extracted by different methods from Osmunda japonica thumb. The result showed the protein content was 17. 5% of crude polysaccharides at room temperature, and 32.5% of which by theboiling water-bath method. The most protein was free. The result of deprotein by 3%TCA combined with Sevag at room temperature was better. This is the basis of purification and structure identification on polysaccharides from Osmunda japonica Thumb. |
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| Keywords: | Osmunda japonica Thumb Crude polysaccharide Deprotein Puryied |
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