长林油茶籽粕糖蛋白的理化及结构特性分析

Physicochemical property and structural characteristics of glycoprotein from Camellia oleifera Abel seed cake

为深入探讨油茶饼粕糖蛋白的理化特性和结构。以长林油茶饼粕为原料,经提取和柱层析分离制得油茶饼粕糖蛋白,并通过颜色定性反应、等电点测定、聚丙烯酰胺凝胶电泳（SDS-PAGE）、β-消除反应、红外光谱分析（FTIR）以及氨基酸组成测定等实验对油茶糖蛋白的理化、结构特性以及氨基酸组成等进行了分析。结果表明：该油茶糖蛋白含有酸性多糖,其等电点为3.6,分子量范围为24~36ku,糖肽键类型为O-型糖肽键,糖链呈现吡喃糖的α-型糖苷键结构,且氨基酸组成分析表明其氨基酸种类均衡,是种具有较高开发价值的资源。本研究系统的探讨了油茶糖蛋白理化和结构特性,为其进一步深入开发利用提供了理论基础。

The glycoprotein was extracted from defatted cake of Camellia oleifera Abel and purified by column chromatography. Physicochemical property and structural characteristics of the glycoprotein were investigated by color qualitative reaction,isoelectric point（PI） test,SDS-PAGE,β-elimination reaction,fourier transform infrared（FTIR） spectroscopy and automatic amino acid analyzer. The results showed that the glycoprotein was a kind of acidic polysaccharide,its relative molecular weight was 24~36ku and PI value was 3.6. The type of glycopeptide bond oligosaccharide was O-linkage,and glycosidic bond was pyranose α-glycoside linkage type. The glycoprotein by IR analysis showed the typical absorption of polysaccharide and the presence of was indicated. The glycoprotein determined by automatic amino acid analyzer showed the glycoprotein also contained all human essential amino acids and the proportion was appropriate,which was of great value to develop. The physicochemical property and structural characteristics of glycoprotein from Camellia oleifera Abel seed cake was investigated in this paper,which provided theory basis for further research.