| 大豆糖蛋白的分离纯化及结构分析 |
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| 引用本文： | 詹玲,潘思轶. 大豆糖蛋白的分离纯化及结构分析[J]. 食品科学, 2006, 27(12): 594-596 |
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| 作者姓名： | 詹玲 潘思轶 |
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| 作者单位： | 华中农业大学食品科技学院； |
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| 基金项目： | 湖北省新世纪高层次人才工程入选人员科研择优资助项目（鄂人[2003]31号） |
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| 摘 要： | 通过DEAE-Cellulose52离子交换层析和SephadexG-200凝胶层析从大豆中提取纯化一种糖蛋白,并对其结构进行了初步分析。用SDS-PAGE检测纯度,并测定其分子质量的大小,测定结果为61000,蛋白质含量为30.55%;β-消除反应说明其为O-连接型糖蛋白,红外光谱法推断其含有α型糖苷键。
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| 关 键 词： | 大豆糖蛋白 分离纯化 结构分析 |
| 文章编号： | 1002-6630（2006）12-0594-03 |
| 收稿时间： | 2006-07-15 |
| 修稿时间： | 2006-07-15 |
Isolation, Purification and Analysis of Glycoprotein from Soybean |
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| ZHAN Ling,PAN Si-yi. Isolation, Purification and Analysis of Glycoprotein from Soybean[J]. Food Science, 2006, 27(12): 594-596 |
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| Authors: | ZHAN Ling PAN Si-yi |
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| Affiliation: | College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China |
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| Abstract: | A soybean glycoprotein was isolated and purificated from soybean by using DEAE-Cellulose 52 IEC(Ion-exchange Chromatography) and Sephadex G-200 SEC(Size-exchange Chromatography). The soybean glycoprotein was analysed by SDS-PAGE for its purity and molecular mass.The content of the soybean glycoprotein is 30.55% and the molecular mass is 61000.β-elimination reaction indicated the linkage type of the soybean glycoprotein is O-glycosidic linkage and IR Spectra is α-glycosidel inkage. |
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| Keywords: | soybean glycoprotein isolation purification structure analysis |
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