Study on Orthogonal Optimization and Antioxidation of Polysaccharide from Tara Seeds

doi:10.7525/j.issn.1673-5102.2018.01.019

Abstract

Abstract: Tara seed as raw material, process and antioxidant properties of protein and polysaccharide of Tara seed polysaccharide of Tara.Using the loss rate of polysaccharide and protein removal rate as the evaluation index to compare Sevage method, three trichloroacetic acid method and papain method of Tara polysaccharide deproteinization effect. Removing protein were optimized by using orthogonal optimization experimental design principle and the method of orthogonal analysis of four factors and three levels of papain method. The results showed that: Tara polysaccharide best protein removal technology for enzyme dosage 0.15 mL, hydrolysis time 90 min, enzymolysis temperature of 60℃, enzymolysis pH=6, protein removal rate was 95.19%, rate of polysaccharide is 75.02%. Through the study of Tara polysaccharide antioxidation of polysaccharide retention at Tara, it is showed thatthe total antioxidant activity of sugar was better, which had a strong scavenging effect on DPPH free radical.

Key words: Tara polysaccharide, removing protein, orthogonal optimization, antioxidant activity

CLC Number:

Q949.751.9

YUAN De-Cheng, ZHAO Han-Mei, YANG Feng-Jian. Study on Orthogonal Optimization and Antioxidation of Polysaccharide from Tara Seeds[J]. Bulletin of Botanical Research, 2018, 38(1): 155-160.

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