共生发酵魔芋飞粉制备甘露聚糖肽及其性能检测

Study on Preparation of Mannopeptin by Symbiosis Fermentation of Konjac Flying Powder and Determination of Its Performance

对魔芋飞粉发酵液中的甘露聚糖肽进行了初步的提取分离。高效液相色谱检测结果表明,糖肽中的糖成分由甘露糖和葡萄糖聚合而成,二者的比值为0.61;SDS-PAGE凝胶电泳测定结果表明,糖肽的分子量分布在10-40kDa。与魔芋飞粉相比,甘露聚糖肽的氨基酸含量有所增加,但必需氨基酸占总氨基酸的比例变化不大。

Mannopeptin was preliminarily extracted and separated from fermentation liquor of konjac flying powder. HPLC determination results indicated that the saccharide component of mannopeptin was polymerized by mannitose and glucose with a ratio of 0. 61. SDS-PAGE gel electrophoresis results showed its molecular weight distribution was from 10 kDa to 40 kDa. Compared with konjac flying powder,mannopeptin had a relatively high amino acid content,but its proportion of necessary amino acids to total amino acids didn＇t change obviously.