响应面优化盐析法姬松茸多糖脱蛋白研究

目的:探讨盐析法对姬松茸多糖脱蛋白的最佳工艺。方法:采用盐析法对姬松茸多糖脱蛋白,探讨在磁力搅拌器的影响下,其盐析温度、盐析转数、盐析时间及硫酸铵粉末饱和度对蛋白脱除率和多糖回收率的影响,以单因素实验为基础,通过响应曲面分析确定最佳工艺。结果:各因素对姬松茸多糖蛋白脱除率和多糖回收率的影响由大到小依次为:盐析温度>盐析转数>盐析时间。最佳工艺为:盐析温度为51℃,盐析转数为660 r/min,盐析时间为31 min,硫酸铵粉末饱和度为20%时,蛋白脱除率和多糖回收率分别为80.29%和79.59%。结论:盐析法可安全便捷、快速有效地脱除姬松茸多糖中的蛋白,同时能够得到较高的蛋白脱除率和多糖回收率。 

Optimization of deproteinization process from Agaricus blazei murill polysaccharides by salting-out method

Objective: To explore deproteinization process from Agaricus blazei murill polysaccharides by salting-out method.Methods: Salting-out method was used to the deproteinization of polysaccharides from Aaricus blazei murill, the effect of salting-out temperature, salting-out speed, salting-outtime and saturation of ammonium sulfate powder on the protein removal rate and polysaccharide recovery rate were investigated under the influence of the magnetic stirrer, and the conditions were optimized on the basis of single factor experiment through the response surface analysis.Results: Effects of protein removal rate and polysaccharide recovery rate by various factors as order: salting-out temperature > salting-out speed > salting-out time.The best parameters were salting-out temperature of 51 ℃, salting-out speed of 660 r/min, salting-out time of 31 min, saturation of ammonium sulfate powder of 20%, protein removal rate and polysaccharide recovery rate were 80.29% and 79.59%.Conclusions: The experimental results show that deproteinization process from Agaricus blazei murill polysaccharides by salting-outt method is safe and convenient, fast and efficient, and can get higher protein removal rate and polysaccharide recovery rate at the same time.