摘要
采用HPLC、红外光谱、核磁共振等手段分析了酵母葡聚糖的分子结构,结果显示:酵母葡聚糖单糖主要以葡萄糖为主,含有少量的甘露糖和氨基葡萄糖;分子量在800-1000KD,主要以β-糖苷键为主,其中β-1,3-糖苷键占85%左右。
The structure of yeast glucan was studied.The Mw of yeast glucan was determinated by HPLC and the structure of yeast glucan was analysized by IR,1H and 13C NMR.The result indicate that the Mw of glucan is 800~1000 KD,and the glucan is β-1,3（1,6）-glucan,in which the β-1,3-glucan is about 85%.
出处
《食品与发酵科技》
CAS
2011年第5期31-33,共3页
Food and Fermentation Science & Technology
