Mactra veneriformis glycosaminoglycan extraction method
A technology of glycosaminoglycans and clams, which is applied in the field of extraction and preparation of glycosaminoglycans from clams, and can solve the problems of low yield and purity
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[0005] Add 3 times the volume of distilled water to the soft part of the shellfish to homogenate, add dilute HCL solution to the homogenate to adjust the pH to 7.0-7.5, add subtilisin and trypsin mixed double enzymes, and enzymatically hydrolyze in a water bath at 45°C. Boil the solution for 10 minutes, centrifuge at 10,000 r / min for 10 minutes, take the supernatant, add 1% (w / v) activated carbon (activated at 65°C for 2 hours in advance), stir and absorb for 30 minutes, filter with diatomaceous earth, remove activated carbon and its Adsorbed proteins, pigments and other impurities were obtained as a clear solution, and alcohol precipitation was used to obtain crude glycosaminoglycans, which were formulated into 3% sugar solution, adjusted to pH 2.0 with HCI, and centrifuged to remove the precipitate, then adjusted to pH 7.0 with NaOH, and centrifuged to remove the precipitate , the clear liquid is injected into the dialysis bag, in 30 times of distilled water, dialyzed for 48h...
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