摘要
采用二乙基氨基52离子交换和葡聚糖凝胶G100柱层析法,从甘薯中分离纯化甘薯糖蛋白,并对其理化性质进行了研究。通过高效凝胶过滤色谱和SDS-聚丙烯酰胺凝胶电泳表明糖蛋白的纯度为97%;测得其分子量为58575u。采用DSC技术对甘薯水溶性糖蛋白热力学性质进行了研究,结果表明甘薯水溶性糖蛋白的热变性温度为106.67℃,而去糖基后的热变性温度为66.84℃,说明糖蛋白上的寡糖链有很好的稳定作用,具有增强糖蛋白抗变性功能。
With the method of DEAE-Cellulose 52 ion exchange and Sephadex G100 gel,the isolation, purification and characterization of the glycoprotein from sweet potato were studied. The result of HPLC and SDS-PAGE had showed the purity of SPWSGP was about 97 %, the molecular weight of SPWSGP was 58 575 u. The thermodynamic properties of SPWSPG and deglycosylated SPWSG was also studied respectively by DSC. The result showed that the temperature of denature for the former is 106.67℃, while for that for the later is 66.84℃. These result showed that the oligosaccharide chain of SPWSG played a role of strengthening resistance to denaturation.
出处
《食品研究与开发》
CAS
北大核心
2008年第7期49-51,共3页
Food Research and Development
关键词
甘薯
糖蛋白
纯化
性质
sweet potato
glycoprotein
purification
characterization
