Deproteinization of Purple Sweet Potato Polysaccharide

The rate of protein removal and polysaccharide loss of purple sweet potato polysaccharide were studied under different enzyme dosage, time, temperature and pH. The optimum process of enzymatic removal of protein in purple sweet potato polysaccharide was obtained through orthogonal experiments, and the consequences were compared to sevag and trichloroacetic acid method. Results showed that enzymic method was the best, and the optimal conditions were as following: enzyme dose 460 U/mL, enzymolysis temperature 50 ℃, and enzymolysis time60 min. Under the above conditions, the rate of protein removal could reach to 87.71%, the losing rate of polysaccharides be 29.55%.