摘要
通过聚丙烯酰胺凝胶电泳、红外、紫外扫描、气相色谱、氨基酸组成、β 消去反应等方法研究松口蘑菌丝体糖蛋白MP的结构性质,结果表明,该糖蛋白的相对分子质量为57000,红外扫描有典型的多糖吸收峰,糖苷键为α型;单糖组成为葡萄糖和木糖,摩尔比(r)为34∶1,紫外扫描有蛋白质吸收峰,蛋白质量分数为75.5%,多糖为24.5%,多糖与蛋白质为O 糖肽键连接.
Structural characteristics of the glycoprotein MP from the mycelium of Tricholoma matsutake Sing. were determined by SDS-PAGE, infra-red scan, gas chromatography, and β-elimination reaction. The SDS-PAGE electrophoresis results showed that MP was a new glycoprotein. Its molecular weight is 57 000 containing 75.5% protein and 24.5% polysaccharide. The glycoprotein has O- glycoside peptide bond, with Gly and Ser being the major amino-acids. It includes α- type glycosidiclinkage, and the glucose and xylose composition(molar) ratio in its reductive sugar is 34∶1.
出处
《无锡轻工大学学报（食品与生物技术）》
CSCD
北大核心
2004年第1期17-20,共4页
Journal of Wuxi University of Light Industry
