摘要
人参果中水溶性粗多糖含蛋白质为6.25%.其中大多数为游离蛋白质,经酶法及Sevage法联合脱蛋白,蛋白质降至0.6%.经β-消除反应试验,指明这部分蛋白质是通过苏氨酸,丝氨酸与多糖依靠O-糖苷键连接的.所结合的蛋白质平均分子量约为10,000.
A water soluble crude polysaccharide is isolated from ginseng fruit. The crude polysaccharide contains 6 25% protein of which primary are free proterins. By treatment with pronase and by Sevage procedure, The protein remains in the sample only 0 6%. After β-elimination the result shows that the bond between the carbohydrate and protein exists as O-glycosyl Thr and O-glycosyl Ser glycoside linkage. The mol. Wt. of protein in the proteoglycan is roughly 10,000.
出处
《中央民族大学学报(自然科学版)》
1997年第1期49-52,共4页
Journal of Minzu University of China(Natural Sciences Edition)
关键词
人参果
多糖
蛋白质
Ginseng Fruit
polysaccharide
protein