title: Extraction and deproteinization of pumpkin polysaccharide.
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.
authors.affiliation: College of Chemistry, Chongqing Normal University, Chongqing 400047, China. huangdoctor226@163.com
authors.forename: Gangliang
authors.initials: G
authors.lastname: Huang
authors.forename: Ya
authors.initials: Y
authors.lastname: Chen
authors.forename: Xueqin
authors.initials: X
authors.lastname: Wang
mesh_terms: D002623:Chemistry Techniques, Analytical / Q000379:methods*; D028464:Cucurbita / Q000737:chemistry*; D004040:Dietary Carbohydrates; D004044:Dietary Proteins; D005638:Fruit / Q000737:chemistry*; D011134:Polysaccharides / Q000737:chemistry / Q000302:isolation & purification*; D014238:Trichloroacetic Acid
chemical_list: D004040:Dietary Carbohydrates; D004044:Dietary Proteins; D011134:Polysaccharides; D014238:Trichloroacetic Acid