摘要
对菲律宾蛤仔全脏器中的糖蛋白进行分离纯化,并分析其理化性质。菲律宾蛤仔全脏器经热水煮提、DEAE-52纤维素柱层析及Sephadex G-100柱层析分离纯化,所得纯化组分用SDS-PAGE鉴定纯度并测定其相对分子质量;用HPLC检测糖链的单糖组成,再用IR分析其基团结构。结果表明:菲律宾蛤仔经柱层析纯化得到1种中性糖蛋白(NGP)和3种酸性糖蛋白(AGP,主要组分为AGP-III)。NGP的相对分子质量为35000,总糖及总蛋白质量分数分别为60.5%和18.2%,糖链部分主要是由木糖、葡萄糖、半乳糖组成。AGP-Ⅲ的相对分子质量为43000,总糖与蛋白的质量分数分别为57.4%和22.0%,糖链部分主要含有木糖、葡萄糖、半乳糖、阿拉伯糖等。IR分析表明,NGP和AGP-Ⅲ均含有多糖的-OH、-COO-1、-NH、-C-O-C等特征基团。
To study the isolation and purification and physical chemistry characteristics of the glycoprotein（GP） from Ruditapes Philippinarum. GP were prepared by extracting with hot water, isolation and purification with column chromatography on DEAE-52-cellulose and Sephadex G-100. The physical chemistry characteristics were analyzed by SDS- PAGE, HPLC and IR. A neutral glycoprotein（NGP） and three acidic glycoproteins（AGP） which the main part was AGP- Ⅲ were obtained. NGP was homogeneous and Mw was 35 000, with 60.5% total sugar and 18.2% protein, and the sugar components are rhamnose,glucose,fueose by HPLC. AGP-Ⅲ was homogeneous and Mw was 43 000, with 57.4% totalsugar and 22.0% protein, and sugar components are rhamnose, glucose, fucose and arabinose by HPLC. The IR indicated that NGP and AGP-Ⅲ are contained -OH ,-COO^-1,-NH,-C-O-C groups which are the characteristics groups of glycoprotein.
出处
《中国食品学报》
EI
CAS
CSCD
2008年第5期80-85,共6页
Journal of Chinese Institute Of Food Science and Technology
关键词
菲律宾蛤仔
糖蛋白
理化性质
Ruditapes Philippinarum Glycoprotein Physical chemistry characteristics
