摘要
以啤酒酵母细胞壁多糖为研究对象,比较了Sevage法和三氯乙酸(TCA)法脱蛋白效果,利用凝胶渗透色谱法(GPC)测定了细胞壁多糖的分子量分布,用葡聚糖凝胶G-100对多糖进行了纯化,最后用红外光谱法分析了多糖组分D的结构,结果表明:Sevage法脱蛋白效果较好,GPC测定结果得出酵母细胞壁多糖有5个组分,其重均分子量为1.31745×105、7.0863×104、3.6988×104、1.8277×104、8.342×103。红外光谱分析得出多糖组分D在890.51cm-1和808.48cm-1有特征吸收,为β-D-吡喃型结构,在844cm-1处没有吸收峰,不含有或含有少量的α-型糖苷键。
Yeast cell wall polysaccharides was used as raw material,the effect of Sevage method and trichloroacetic acid（TCA）method for removing protein were compared.The molecular weight distribution of cell wall polysaccharides was measured by gel permeation chromatography（GPC）.Purified polysaccharides with Sephadex G-200,and the structure of cell wall polysaccharides was analyzed by infrared spectroscopy analysis.The results showed that sevage method showed the better deproteinization effect.GPC measured result showed that yeast cell wall polysaccharides had five components,the corresponding average molecular weight（Mw）of the five constituents were 1.31745×105、7.0863×104、3.6988×104、1.8277×104、8.342×103.The IR spectra showed that the polysaccharide D characteristic was β-D-pyran-type structure which had characteristic absorption in 890.51cm-1 and 808.48cm-1,there did not find the absorption peak in the 844cm-1,so not or less of the α-type glycosidic bond.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第12期143-146,共4页
Science and Technology of Food Industry
关键词
细胞壁多糖
凝胶渗透色谱法
红外光谱法
cell wall polysaccharides； gel permeation chromatography（GPC）； infrared spectroscopy
