摘要
以新鲜海蜇为实验材料,研究海蜇头糖蛋白的分离纯化及基本组成。结果表明:海蜇头提取液经乙醇分级沉淀,Sp SephadexC-25阳离子交换柱层析初步分离,Sephacryl S300HR柱层析,Sepharose CL-6B柱层析和HPLC纯化后,通过SDS-PAGE电泳鉴定得到分子量为109.7ku,组成均一的糖蛋白JGP-Ⅲ。JGP-Ⅲ含有12.61%总糖、74.34%总蛋白;单糖以氨基糖为主,其次是葡萄糖和甘露糖;含有16种氨基酸。
Glycoproteins were isolated through ethanol fractionated precipitation, Sp Sephadex C-25 column, and purified by means of Sephacryl S300HR, Sepharose CL-6B and HPLC from jellyfish oral-arms. Results stated a homogeneous glycoprotein （JGP- Ⅲ ） was obtained. The molecular weight of JGP-Ⅲ was estimated to be 109.7 ku by SDS-PAGE. JGP-Ⅲ contained 12.61% total suger, 74.34% protein. Monosaccharides composition of JGP-Ⅲ was Rha, Fuc, Ara, Man, GIc, GalNAc and GIcNAc determined by GC. Amino acid composition of JGP- Ⅲ was rich in glycine and lack in histidine.
出处
《食品科技》
CAS
北大核心
2009年第7期191-195,共5页
Food Science and Technology
关键词
海蜇头
糖蛋白
分离
纯化
jellyfish oral-arms
glycoprotein
separation
purification
