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
