摘要
用热碱法提取牡蛎中的糖原,经纯化后得到几乎不含有蛋白质的糖原样品。凝胶过滤色谱结果表明,牡蛎糖原相对分子质量在数百万至数千万之间。气相色谱测定结果表明,牡蛎糖原只含有葡萄糖残基,是一种均一多糖。
Hot alkaline method was used to extract glycogen from oyster. After purification, the glycogen free of protein was obtained. Gel filtration chromatography (GFC) on Sepharose CL-6B and Sepharose 2B showed that the molecular weight of oyster glycogen was in the range of 10 . The gas chromatography (GC) results showed oyster glycogen was a homogeneous 6 ～107 polysaccharide and glucose was its monosaccharide composition.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第6期99-101,共3页
Food Science
基金
江苏省科技攻关项目(H8320602)
关键词
牡蛎
糖原
提取
纯化
相对分子质量
单糖组成
oyster
glycogen
extraction
purification
molecular weight
monosaccharide composition
