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2011•International Journal of Food Sciences and NutritionRequires access

Extraction and deproteinization of pumpkin polysaccharide

Gangliang Huang, Ya Chen, Xueqin Wang

Open publisher page 34 citations

Abstract

Extraction and deproteinization methods of polysaccharide from pumpkin were studied. We extracted crude polysaccharide by the method of hot water extraction. The percentages of deproteinization and polysaccharide loss were compared as indexes using the trichloroacetic acid (TCA) method, the NaCl method, the and CaCl(2) method, respectively. The results showed that the TCA method exhibited the lowest percentage of deproteinization, and a little higher percentage of polysaccharide loss than the other two methods. The CaCl(2) method excelled over the NaCl method in deproteinization.

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What this paper is about

Extraction and deproteinization methods of polysaccharide from pumpkin were studied. We extracted crude polysaccharide by the method of hot water extraction. The percentages of deproteinization and polysaccharide loss were compared as indexes using the trichloroacetic acid (TCA) method, the NaCl method, the and CaCl(2) method, respectively. The results showed that the TCA method exhibited the lowest percentage of deproteinization, and a little higher percentage of polysaccharide loss than the other two methods. The CaCl(2) method excelled over the NaCl method in deproteinization.

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Available abstract

Extraction and deproteinization methods of polysaccharide from pumpkin were studied. We extracted crude polysaccharide by the method of hot water extraction. The percentages of deproteinization and polysaccharide loss were compared as indexes using the trichloroacetic acid (TCA) method, the NaCl method, the and CaCl(2) method, respectively. The results showed that the TCA method exhibited the lowest percentage of deproteinization, and a little higher percentage of polysaccharide loss than the other two methods. The CaCl(2) method excelled over the NaCl method in deproteinization.

Key concepts: Polysaccharide, Trichloroacetic acid, Chromatography, Extraction (chemistry), Chemistry, Hot water extraction, Biochemistry

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