Extraction and deproteinization process of polysaccharide from purple sweet potato

Abstract Extraction and deproteinization process of polysaccharide from purple sweet potato (PPSP) were optimized via the response surface methodology (RSM). The results indicated that the optimal conditions of extraction in hot water of PPSP were as follows: The extraction temperature was 120℃, the extraction time was 2.5 hr, and the solid–liquid ratio was 1∶10 (g/ml). The optimal conditions of Sevage deproteinization were as under the oscillation time was 20 min, the deproteinization times was twice, and polysaccharide solution‐Sevage reagent ratio was 1:1 (ml/ml). The extraction yield of PPSP was 3.32%, and the protein removal rate was 93.14% in such a condition.