摘要
通过对比2种不同脱蛋白方法,确定较适宜的脱蛋白方法并以DEAE-Sepharose Fast Flow柱层析获得的多糖F1、F2、F3为主要原料,研究多糖的微观结构、单糖组成、刚果红反应及流变学性质。结果表明:不同多糖组分呈现不同的形态特征,主要以片状与纤维细丝状为主;F1与F2均以半乳糖为主要单糖,而F3中阿拉伯糖的含量最高;3种组分均以无规则线团链构象存在于水溶液中。静态与动态流变学性质研究表明:小球藻多糖为假塑性流体,且为非凝胶性多糖。本实验可为藻类产品的研发与应用提供参考。
In this study,the crude polysaccharides extracted from Chlorella were deproteinized by Sevag method and then fractionated by DEAE-Sepharose Fast flow column chromatography into three fractions(F1,F2,and F3).The microstructure,monosaccharide composition,congo red reactivity,and rheological properties of the purified polysaccharides were investigated.The results showed that these three polysaccharides exhibited different morphological characteristics,mainly existing in the form of flakes or filaments.The monosaccharide composition of F1 and F2 consisted mainly of galactose(Gal),while arabinose(Ara)was the most abundant monosaccharide in F3.All three polysaccharides were present in aqueous solutions in a random coil conformation.Static and dynamic rheological properties showed that these polysaccharides were pseudoplastic fluids and non-gelling polysaccharides.This study will provide reference for the development and application of algae products.
作者
史瑞琴
梁静静
李大伟
王颉
郭书贤
马艳莉
SHI Ruiqin;LIANG Jingjing;LI Dawei;WANG Jie;GUO Shuxian;MA Yanli(Henan Key Laboratory of Industrial Microbial Resources and Fermentation Technology,Nanyang Institute of Technology,Nanyang 473004,China;College of Food Science and Technology,Hebei Agricultural University,Baoding 071000,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2020年第20期61-67,共7页
Food Science
基金
国家海洋公益性行业科研专项(201205031)
河北省科技计划项目(15273204D)
河南省工业微生物资源与发酵技术重点实验室开放课题(IMRFT20180308)。
关键词
小球藻
多糖
理化性质
流变学
Chlorella
polysaccharides
physicochemical properties
rheological properties
