Utilization Of The Purple Sweet Patato Protein In Antimutaion Production

Purple sweet potato, convolvulaceae, was famous of rich in anthocyanins and flesh. It contained many kinds of components with biological activation, such as proteins, flavonoids, polysaccharides, which were active and diverse. In the use of purple sweet potato production in the process of anthocyanins, soluble protein with wastewater by emissions, not only waste resources and pollute the environment. In order to improve the added value of products and increase enterprise comprehensive benefits, will therefore protein concentration recycle.(1) Based on various resin on anthocyanins and protein adsorption performance comparison, determine the ADS-7type macroporous resin will antimutation and protein separation;Using macroporous resin D3520type of protein for enrichment recycling.(2) The static adsorption experiment by resin, ADS-7macroporous resin absorption rate is70.83%, the adsorption quantity is2.01mg/g, desorption rate is89.04%; Dynamic adsorption and desorption optimum technological conditions were:the original concentration2mg/mL, the liquid velocity2BV/h, the original concentration to pH3.0, the desorption agent was70%,pH2.0ethanol, the liquid velocity1-1.5BV/h, the amount of desorption eluant4BV. Anthocyanins yield was0.25%after purification with ADS-7resin.(3) By resin D3520enrichment protein experiment,the resin absorption rate is82.26%, the adsorption quantity is37.62mg/g, desorption rate is85.43%; Dynamic enrichment protein process conditions were:the sample concentration2-2.5mg/mL,flow velocityl-2BV/h; the desorption agent was80%,pH3.0ethanol, the liquid velocity0.8BV/h, the amount of desorption eluant4BV. We can get more than60%of protein.(4) Gets the proteins in protein function characteristic research, solubility in pH10,60℃, sodium chloride concentration0.4mol/L maximum; Hold water ability in pH4,40℃larger, concentration of aqueous sodium chloride protein hold less effect; Temperature on protein hold the amount of oil is a comparatively small impact, just in60℃on oil amount minimum for2.281g/g; Protein emulsification in protein concentration is1%, high pH and salt ions concentration is bigger; Protein foaming ability in the protein concentration of2%, pH4.0,40℃, the concentration of sodium chloride lmol/L, foam stability is good.(5) Purple sweet potato protein in total amino acids is50.45g/100g, Non-essential amino acids, which accounts for29.43%nmda, achieve the highest content8.01%; The essential amino acids, which accounts for21.03%content.3.84%biggest leucine.