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     Advance Journal of Food Science and Technology

Research Article   |   OPEN ACCESS

Study on the Deproteinization of Polysaccharides from Lethariella spp.

1Yan Zhao, 1Bai-Juan Wang, 2Fang-Mei Zhou, 3Lei Peng, 1Zhi-Shun Yang, 1Si-Yi Liang and 4, 5Qing-Song Yang
1College of Basic Science and Information Engineering,
2College of Continuing Education and Vocational Education,
3College of Horticulture and Landscape, Yunnan Agricultural University, Kunming 650201, Yunnan, China
4Key Laboratory of Chemistry in Ethnic Medicinal Resources, State Ethnic Affairs Commission and Ministry of Education, Yunnan Minzu University, Kunming 650500, Yunnan, China
5School of Ethnic Medicine, Yunnan Minzu University, Kunming 650500, Yunnan, China
Advance Journal of Food Science and Technology  2016  7:506-511
http://dx.doi.org/10.19026/ajfst.11.2669  |  © The Author(s) 2016
Received: August ‎5, ‎2015  |  Accepted: September ‎3, ‎2015  |  Published: July 05, 2016
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Abstract

The objective of this study was to discuss the method for deproteinization of the polysaccharides from Lethariella spp. Based on the single factor experiment, the orthogonal design was applied to select the optimal condition for the deproteinization of polysaccharides. The deproteinization rate and polysaccharide retention rate was used as indexes which were determined by UV-Vis spectrometer. The optimal extraction conditions were as follows: (Ratio of n-butyl alcohol to chloroform was 0.20, dosage of mixture was 20%, deproteinization duration was 10 min and times of deproteinization were five. Under this optimal condition, deproteinization rate and polysaccharide retention rate of polysaccharides was 55.37% and 60.34%, respectively. The process was suitable and feasible for the deproteinization of polysaccharides in Lethariella spp. extreact.

Keywords:

Deproteinization, Lethariella spp, orthogonal experiment, polysaccharides, polysaccharide retention rate, sevage reagent,

References