Comparison of Deproteinization Methods for Milk Thistle Crude Polysaccharide

Abstract

Abstract: The deproteinization effects of three methods were compared by the percentage of the deproteinization, polysaccharide loss and capacity of polysaccharide solution scavenging DPPH free radical. The results showed that the effective order of these methods is HCl method, then trichloroacetic acid method, and finally Sevag method. As the pH value of polysaccharide solution is 2 as adjusted by HCl, the results are: the percentage of the deproteinization 88.9%, the percentage of losing polysaccharide 14.8% and the capacity of polysaccharide solution scavenging DPPH free radical 45.6%.

Key words: milk thistle crude polysaccharide, deproteinization, DPPH, antioxidative activity

DONG Ying, ZHANG Yan-Fang, SUN Yan-Hui. Comparison of Deproteinization Methods for Milk Thistle Crude Polysaccharide[J]. FOOD SCIENCE, 2007, 28(12): 82-84.

[1]	GAO Yangyang, YAN Xiaohui, ZHU Chang, ZHANG Jialin, LIU Xuejun. Preparation, Structure Identification and In Vitro Biological Activity of Polysaccharide from Perccottus glenii Head [J]. FOOD SCIENCE, 2020, 41(18): 64-70.
[2]	ZHOU Ran, ZENG Yuanyuan. Effect of Transportation Vibration on Different Grades of Road on Antioxidant System of Hami Melons (Cucumis melo var. saccharinus) during Storage [J]. FOOD SCIENCE, 2018, 39(9): 176-181.
[3]	Lü Xiaojing, CAO Dequn, XU Nianjun. Optimization of Enzymatic Preparation of Antioxidant Peptides from Protein Hydrolysate of the Marine Microalgae Nannochloropsis by Response Surface Methodology [J]. FOOD SCIENCE, 2018, 39(6): 183-188.
[4]	HU Qingjuan, WU Guangjie, NIU Qingchuan, BAI Shuyu, HE Wenjie, SONG Hao, LI Yuping. Optimization of Papain-Catalyzed Deproteinization of Polysaccharide from Portulaca oleracea L. by Response Surface Methodology [J]. FOOD SCIENCE, 2018, 39(20): 246-252.
[5]	LI Xiaodong, WANG Xuede, WANG Nannan, MA Yuxiang. Acidic Catalysis and Antioxidant Activity of Sesamolin [J]. FOOD SCIENCE, 2018, 39(10): 59-64.
[6]	YANG Xiaoxing, ZHOU Jiachun, CHEN Qiming, QIN Zhen, MA Mingyue, ZHAO Liming. Changes in Metabolites during Natural Fermentation of Apple into Enzyme Drink [J]. FOOD SCIENCE, 2017, 38(24): 15-19.
[7]	LIU Yu, FANG Zhiqiang, LIU Yuxin, LOU Yadi. Optimization of Extraction and Purification of Polysaccharides from Patinopecten yessoensis [J]. FOOD SCIENCE, 2017, 38(18): 208-213.
[8]	SUN Yulin, DAI Hongjie, WEN Jing, ZHANG Wei, ZHAO Juan, TIAN Li, CHEN Daohai. Optimization of Enzymatic Deproteinization of Polysaccharides from Cuttlefish Muscle (Sepia lycidas) and Its in Vitro Free Radical Scavenging Potential [J]. FOOD SCIENCE, 2017, 38(18): 251-258.
[9]	CAO Yong, ZHAO Mouming, ZHAO Tiantian, CUI Chun, ZHAO Qiangzhong, FENG Yunzi. Functional Components and Activities of Different Dark Tea Extracts [J]. FOOD SCIENCE, 2017, 38(18): 54-59.
[10]	BAI Zhouya, KAN Lijiao, LI Chang, YIN Junyi, NIE Shaoping. Antioxidant Activity and Phenolic Content of Different Varieties of Cowpea [J]. FOOD SCIENCE, 2017, 38(15): 153-157.
[11]	XIE Fei, CAO Chunjie, CHEN Meizhen*, YE Tianwen. Optimization of Deproteinization Process of Polysaccharides Extracted from Abandoned Porphyra haitanensis and Their Antioxidant Activity [J]. FOOD SCIENCE, 2016, 37(22): 77-84.
[12]	LI Yan, LI Xin, LIU Jingling, ZHANG Chenlu, LIANG Zongsuo. Purification and Bioactivity Evaluation of Proanthocyanidins from Spatholobi Caulis [J]. FOOD SCIENCE, 2016, 37(17): 45-51.
[13]	ZHAO Yue, LI Rong, JIANG Zitao. Extraction, Identification and Screening for Antioxidant Activity of Total Flavonoids from Cichorium endivia L. Seeds [J]. FOOD SCIENCE, 2016, 37(16): 36-42.
[14]	LIU Xiaogeng, YUAN Lei, GAO Mei, HU Qiuhui, WANG Lifeng, LIU Qin. Kinetics of Free Radical Scavenging Activity of Carotenoids and Effect of in Vitro Simulated Gastrointestinal Digestion on Their Radical Scavenging Capacity [J]. FOOD SCIENCE, 2016, 37(11): 65-73.
[15]	WANG Lusha1, ZHANG Shouyu2, HUANG Ming1,*, ZHOU Guanghong1. Preparation of Antioxidant Peptides Derived from Duck Meat by Enzymatic Hydrolysis [J]. FOOD SCIENCE, 2015, 36(7): 90-96.

Comparison of Deproteinization Methods for Milk Thistle Crude Polysaccharide

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments