蓝莓多糖水提物脱蛋白工艺研究

doi:10.13304/j.nykjdb.2023.0881

摘要/Abstract

摘要：

以冷冻蓝莓为原料，对超声波辅助热水浸提所得蓝莓多糖水提物进行脱蛋白工艺研究。以多糖保留率、蛋白脱除率以及数据加权平均法构成的综合评分为评价指标，对比吸附法、吸附-盐析法、吸附-木瓜蛋白酶-盐析法、吸附-三氯乙酸-盐析法4种脱蛋白方法对蓝莓多糖水提物脱蛋白的影响；同时在单因素试验的基础上，通过正交试验优化吸附法对蓝莓多糖水提物的脱蛋白工艺条件。结果表明，吸附法脱蛋白效果最佳，最佳工艺条件为脱蛋白温度50 ℃、样液pH 3.0、脱蛋白时间40 min、活性炭用量1.5%，此时蓝莓多糖保留率、蛋白脱除率、综合评分分别为70.22%、87.88%、94.79分。优选的吸附法具有实际可操作性，可有效脱除蓝莓多糖水提物中的蛋白质。研究结果为进一步研究蓝莓多糖的分离纯化、色谱分析、结构鉴定、构效关系和生物活性研发提供数据支持。

关键词: 蓝莓, 多糖, 脱蛋白, 吸附法

Abstract:

Using frozen blueberry as raw material， the deproteinization process of blueberry polysaccharides obtained by ultrasound assisted hot water extraction was studied. Taking polysaccharide retention rate， protein removal rate and data weighted average method as the evaluation indexes， 4 kinds of deproteinization methods including adsorption method，adsorption-salting out method，adsorption-papain-salting out method， adsorption-trichloroacetic acid-salting out method were comparatived the deproteinization effects of crude polysaccharides water extracts from blueberry. At the same time，on the basis of single factor experiment，orthogonal experiment was used to optimize the deproteinization process conditions of crude polysaccharides water extracts from blueberry by adsorption method. The results showed that the deproteinization effect of the adsorption method was the best， the best process conditions for the deproteinization of adsorption method were that the deproteinization temperature was 50 ℃， the sample pH was 3.0， the deproteinization time was 40 min， activated carbon dosage was 1.5%. At this condition， the polysaccharide retention rate was 70.22%， the deproteinization rate was 87.88%， and the comprehensive score was 94.79 points. The adsorption method selected in this study had practical operability， and could effectively remove the protein in the crude polysaccharide of blueberry. Above results provided data supports for further research on separation and purification， chromatographic analysis，structure identification， structure-activity relationship and biological activity research and development of polysaccharides.

Key words: blueberry, polysaccharides, deproteinization, adsorption method

中图分类号:

TS201.2

翁霞. 蓝莓多糖水提物脱蛋白工艺研究[J]. 中国农业科技导报, 2025, 27(4): 157-168.

Xia WENG. Study on Deproteinization Process of Blueberry Polysaccharides Water Extract[J]. Journal of Agricultural Science and Technology, 2025, 27(4): 157-168.

图/表 12

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水平 Level	因素Factor
水平 Level	A：样液pH Sample pH	B：脱蛋白温度 Deproteinization temperature/℃	C：活性炭用量 Activated carbon dosage/%	D：脱蛋白时间 Deproteinization time/min
1	2.0	40	1.0	30
2	3.0	50	1.5	40
3	4.0	60	2.0	50

水平 Level	因素Factor
水平 Level	A：样液pH Sample pH	B：脱蛋白温度 Deproteinization temperature/℃	C：活性炭用量 Activated carbon dosage/%	D：脱蛋白时间 Deproteinization time/min
1	2.0	40	1.0	30
2	3.0	50	1.5	40
3	4.0	60	2.0	50

硫酸铵饱和度 Ammonium sulfate saturation/%	X：多糖保留率 Polysaccharide retention rate/%	Y：蛋白脱除率 Protein removal rate/%	W：综合评分 Comprehensive score
10	78.39±0.09 b	91.59±0.20 a	99.85±0.01 a
20	96.75±0.59 a	80.32±1.04 b	99.36±0.01 a
30	75.28±0.10 b	72.60±0.23 c	99.77±0.01 a
40	92.23±0.23 a	44.06±0.04 d	99.88±0.01 a
50	72.28±0.03 b	40.25±0.04 e	99.92±0.01 a
60	77.04±0.06 b	17.10±0.04 f	99.85±0.01 a
70	79.99±0.09 b	11.49±0.08 h	99.57±0.01 a
80	79.17±0.08 b	6.15±0.06 i	99.38±0.01 a
90	82.11±0.07 b	2.19±0.04 j	99.14±0.01 a
100	71.84±0.13 b	14.58±0.04 g	99.84±0.01 a

硫酸铵饱和度 Ammonium sulfate saturation/%	X：多糖保留率 Polysaccharide retention rate/%	Y：蛋白脱除率 Protein removal rate/%	W：综合评分 Comprehensive score
10	78.39±0.09 b	91.59±0.20 a	99.85±0.01 a
20	96.75±0.59 a	80.32±1.04 b	99.36±0.01 a
30	75.28±0.10 b	72.60±0.23 c	99.77±0.01 a
40	92.23±0.23 a	44.06±0.04 d	99.88±0.01 a
50	72.28±0.03 b	40.25±0.04 e	99.92±0.01 a
60	77.04±0.06 b	17.10±0.04 f	99.85±0.01 a
70	79.99±0.09 b	11.49±0.08 h	99.57±0.01 a
80	79.17±0.08 b	6.15±0.06 i	99.38±0.01 a
90	82.11±0.07 b	2.19±0.04 j	99.14±0.01 a
100	71.84±0.13 b	14.58±0.04 g	99.84±0.01 a

脱蛋白方法 Deproteinization method	X：多糖保留率 Polysaccharide retention rate/%	Y：蛋白脱除率 Protein removal rate/%	W：综合评分 Comprehensive score
吸附法 Adsorption method	77.59±1.71 b	88.75±0.19 a	98.74±0.97 a
吸附-盐析法 Adsorption-salting out method	96.51±0.81 a	11.14±0.16 c	80.30±0.26 b
吸附-木瓜蛋白酶-盐析法 Adsorption-papain-salting out method	72.72±0.79 c	49.16±0.70 b	82.07±0.28 b
吸附-三氯乙酸-盐析法 Adsorption-trichloroacetic acid-salting out method	18.85±0.14 d	49.73±0.38 b	82.65±0.28 b