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。
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.
作者
郑良燕
ZHENG Liangyan(Fujian Inspection and Research Institute for Product Quality,Fuzhou 350001,China)
出处
《食品安全导刊》
2024年第26期120-122,共3页
China Food Safety Magazine
关键词
紫薯
低聚糖
脱蛋白
Sevag法
三氯乙酸法
酶法
purple sweet potato
oligosaccharides
removal of protein
Sevag method
trichloroacetic acid method
enzyme method
