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Study on the removal of protein in the polysaccharides from rapeseed extracted by sodium hydroxide

WU Mou-cheng

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Abstract

Five methods were used to remove the protein from the polysaccharides, which were extracted by sodium hydroxide, and the results showed that the combination of enzyme and Sevag exhibited higher removal percentage of protein and lower loss of polysaccharide. The proper concentration of papain is 0.12%, the temperature is 60℃, time for reaction is 45min, and the times of Sevag to remove protein is 3. After the optimum conditions, the removal percentage is 74.8%, and the loss of polysaccharide is 21.6%.

About this research paper

What this paper is about

Five methods were used to remove the protein from the polysaccharides, which were extracted by sodium hydroxide, and the results showed that the combination of enzyme and Sevag exhibited higher removal percentage of protein and lower loss of polysaccharide. The proper concentration of papain is 0.12%, the temperature is 60℃, time for reaction is 45min, and the times of Sevag to remove protein is 3. After the optimum conditions, the removal percentage is 74.8%, and the loss of polysaccharide is 21.6%.

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Available abstract

Five methods were used to remove the protein from the polysaccharides, which were extracted by sodium hydroxide, and the results showed that the combination of enzyme and Sevag exhibited higher removal percentage of protein and lower loss of polysaccharide. The proper concentration of papain is 0.12%, the temperature is 60℃, time for reaction is 45min, and the times of Sevag to remove protein is 3. After the optimum conditions, the removal percentage is 74.8%, and the loss of polysaccharide is 21.6%.

Key concepts: Polysaccharide, Rapeseed, Papain, Chemistry, Sodium hydroxide, Chromatography, Sodium, Food science

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