Study on Extraction of Pumpkin Polysaccharide with Complex Enzymes and Its Purification

Abstract

Abstract: In this study, enzymolysis was adopted to extract pumpkin polysaccharide with obvious treatment effects on diabetes. The adding rate of cellulase 1%, pectinase 1.5% and papain 1% respe ctively is optimal through orthogonal tests. Temperature 40 ℃, pH4.5 and extraction time 30 min are optimal conditions for complex enzymes extraction through orthogonal tests. Under these optimum conditions the extraction rate of pumpkin polysaccharide reaches 28.8%. Three fractions(PP I, PP II, PP III) are identified from the purified pumpkin polysaccharide by DEAE-cellulose chromatography. Sepharose CL-4B gel filtration, ultraviolet spectrometry and freeze-thawing assays show that PPIII is purified.

Key words: pumpkin polysaccharide, extraction and purification, complex enzymes

WANG Hong-Wei, CUI Chong-Shi, XU Ya-Qin. Study on Extraction of Pumpkin Polysaccharide with Complex Enzymes and Its Purification[J]. FOOD SCIENCE, 2007, 28(8): 247-249 https://doi.org/

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Study on Extraction of Pumpkin Polysaccharide with Complex Enzymes and Its Purification

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